Easy Slow Cooker Beef Pot Roast With Vegetables

beef, potatoes, and red wine sauce
Winfried Heinze / Getty Images
Prep: 10 mins
Cook: 10 hrs
Total: 10 hrs 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
614 Calories
16g Fat
39g Carbs
78g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 614
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 225mg 75%
Sodium 461mg 20%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 78g
Vitamin C 23mg 115%
Calcium 67mg 5%
Iron 8mg 46%
Potassium 1752mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The slow cooker—also known as crock pot—is a wonderful invention for those of us who find ourselves pressed for time in the evening hours. Who wants to come home after a grueling day at work to labor in the kitchen and put a perfect meal on the table? Enter the slow cooker. You can make everything in the morning, plug it in, and let it do its work while you go about your day. Your meal is waiting for you when you get home, ready to serve without much additional fuss. 

This great recipe for the slow cooker takes hours—but not your hours. Start it in the morning and come home to a satisfying meal. 


  • 1 beef chuck, or bottom round roast, about 3 to 4 pounds, fat trimmed

  • 6 to 8 medium red potatoes

  • 8 ounces baby carrots

  • 4 cloves garlic, whole, peeled

  • 1 teaspoon salt

  • 1 teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh rosemary

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup water, or beef broth

  • 1/4 cup dry red wine

  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

  • 1/4 cup fresh parsley, chopped, optional

Steps to Make It

In the Morning 

  1. Place the potatoes, carrots, and garlic in the bottom of the slow cooker. 

  2. Rub the herbs and seasonings into the beef and place the beef on top of vegetables.

  3. Add the water or broth and wine.

  4. Cover the slower cooker and set it to low. Cook for 9 to 11 hours, or until the beef and vegetables are tender.

When It's Time to Serve

  1. Remove the vegetables and transfer them to a serving platter. Cover them to keep them warm.

  2. Remove the roast and carve it across the grain into thin slices. Cover the slices to keep them warm. 

  3. Strain the cooking liquid and skim off the fat. Combine 2 cups of the liquid and the cornstarch mixture in a small saucepan. Stir until blended. 

  4. Cook over medium heat for 1 minute or until thickened, stirring constantly.  

  5. Garnish the beef and vegetables with parsley if desired and serve with the thickened gravy.

Expert Tips

  • Technically, a crock pot is a type of slow cooker. Both rely on moist heat to cook food slowly over an extended period of time, but there are some minor variations between the two. 

  • Use a lean chuck roast or another cut of beef for this recipe if possible. If you use a fattier piece of meat, place it in the slow cooker with the fat side up. 

  • One to 2 tablespoons of Worcestershire sauce will add a nice zing to the gravy if you prefer something with a little more punch. Add it with the broth and wine. 

  • If you have time, you can sear the beef first before adding it to the slow cooker. You might even do this the night before, then refrigerate it in a zipper back overnight.