Crock Pot Roast Potatoes Carrots (Print-Friendly Version)

Tender beef with potatoes and carrots, slow-cooked to perfection for a classic, hearty family dinner.

# What You’ll Need to Make This:

→ Beef and Vegetables

01 - 1.4 kg beef chuck roast
02 - 500 g baby or fingerling potatoes, halved
03 - 3 large carrots, cut into chunks
04 - 5 cloves garlic, grated
05 - 1 small shallot, sliced

→ Herbs and Seasoning

06 - 2 tablespoons fresh rosemary, chopped
07 - 2 tablespoons fresh thyme, chopped
08 - Salt, to taste
09 - Black pepper, to taste

→ Cooking Liquid and Flavourings

10 - 480 ml beef bone broth
11 - 1 tablespoon Dijon mustard
12 - 2 teaspoons red wine vinegar
13 - 3 tablespoons horseradish

→ Gravy Thickener

14 - 1 teaspoon arrowroot

# How to Prepare:

01 - Arrange the potatoes, carrots, shallots, and grated garlic evenly on the bottom of the slow cooker. Sprinkle half the chopped rosemary and thyme over the vegetables.
02 - Pat the beef chuck roast dry and season generously with salt and black pepper. Place the roast on top of the prepared vegetables.
03 - Whisk together the beef bone broth, Dijon mustard, and red wine vinegar. Pour this mixture over the beef and vegetables in the slow cooker.
04 - Rub the horseradish thoroughly into the surface of the roast. Distribute the remaining herbs over the top. Cover with the lid.
05 - Cook on low for approximately 8 hours or until the beef is fork-tender and easily pulls apart.
06 - Ladle 240 ml of the cooking liquid into a saucepan and bring to a boil over medium heat. Stir together 1 teaspoon arrowroot with 1 teaspoon water to form a slurry, then whisk into the bubbling liquid. Once thickened, pour the gravy over the roast for serving.

# Extra Tips:

01 - For pressure cooker preparation, follow the same assembly instructions and cook on high pressure for 60 to 80 minutes. Searing the roast beforehand will enhance flavor.
02 - To oven-roast at 175°C, allow 2 to 2.5 hours for a 1.4 kg roast, or until the meat is tender and shreds easily.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a suitable container for up to 3 months.

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