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Slow Cooker Roast Beef & Vegetables

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Slow Cooker Roast Beef & Vegetables

Course Dinner
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6
Calories 482kcal


  • 1 Tablespoon olive oil
  • 3 pound boneless chuck roast
  • Salt and pepper to taste
  • 1 yellow onion sliced
  • 3 carrots peeled and sliced
  • 1 1/2 pound fingerling potatoes quartered
  • 3 stalks celery diced
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons red wine vinegar
  • 3 Tablespoons balsamic vinegar
  • 1 (15 ounce) can low-sodium beef broth
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water


  • Heat oil in a large skillet over medium high heat.
  • Pat roast dry with paper towels and generously season each side with salt and pepper. Place in skillet and sear each side of the roast for 2-3 minutes, or until browned.
  • Place roast in a slow cooker sprayed with nonstick cooking spray.
  • Place onion, carrots, potatoes and celery around the edge of the slow cooker. Pour Worcestershire sauce, red wine vinegar and balsamic vinegar over the top of the roast.
  • Pour beef broth over the vegetables. Cover and cook on low for 8-10 hours.
  • To make gravy, strain the juice from the slow cooker into a saucepan over medium-high heat. Whisk together cornstarch and water then whisk mixture into the saucepan. Bring to a boil to thicken. Serve over sliced roast.


Serving is 1/8 of recipe
MFP: MFF Slow Cooker Roast Beef and Vegetables
November 2020


Calories: 482kcal | Carbohydrates: 37.5g | Protein: 29.6g | Fat: 24.6g
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