Slow Cooker Tomato Herb Beef Roast with Potatoes and Carrots

Ingredients Notes

• Chuck Roast: My preferred cut for this recipe because its marbling and connective tissue break down during slow cooking. Beef brisket, blade roast, or boneless short ribs are good alternatives. Avoid lean cuts like eye of round, which can become dry and stringy.
• Baby Yellow Potatoes: Halve them before adding to the slow cooker. Larger Yukon Gold potatoes, cut into quarters, or red potatoes will also work.
• Fresh or Dried Herbs: Use dried thyme and rosemary as written, or substitute 5 sprigs of fresh thyme and 1 sprig of fresh rosemary. Remove woody stems before serving.
• Fire-Roasted Diced Tomatoes: Substitute regular diced tomatoes if you can’t find fire-roasted. Crushed tomatoes or passata also work but will produce a smoother sauce.
• Beef Bone Broth & Beef Base: Replace the beef base with a crumbled beef bouillon cube, adjusting the amount according to the package. If you don’t have beef broth, use chicken broth instead, although the flavour will be lighter.

Recipe Variations & Substitutions

• Different Vegetables: Replace some of the carrots or potatoes with parsnips, turnips, or mushrooms. Cut root vegetables into large chunks so they hold their shape during cooking.
• Potato-Free: Omit the potatoes and serve the beef and vegetables over mashed potatoes, homemade egg noodles, spaetzle noodles, or rice instead.
• Without Worcestershire Sauce: Substitute an equal amount of soy sauce for a similar savoury flavour.
• Without Brown Sugar: Substitute an equal amount of maple syrup or omit the sugar entirely for a less sweet jus.
• Without Balsamic Vinegar: Red wine vinegar makes a good substitute. Start with half the amount and adjust to taste.

Recipe Instructions & Process Photos

Step 1: Prepare the vegetables, sear the beef.

Wash and halve the baby yellow potatoes. Peel the carrots and cut them into large chunks, slice the yellow onion, and roughly chop the garlic. Set the vegetables aside.

Pat the chuck roast dry with paper towels and season all sides with salt and black pepper. Heat the olive oil or fat in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side, until deeply browned. Searing is optional but highly recommended.

Step 2: Assemble the slow cooker.

Transfer the seared roast to a 6-quart slow cooker. Arrange the halved potatoes, chopped carrots, sliced onion, and garlic around and over the beef. You always want the meat on the bottom.

Steps 3-4: Prepare the tomato-herb mixture, cook low and slow.

In a medium bowl, whisk together the fire-roasted tomatoes and their juices, smoked paprika, beef bone broth, tomato paste, Worcestershire sauce, balsamic vinegar, brown sugar, beef base, and herbs. Pour the mixture over the roast and vegetables. Add the bay leaves. If using dried herbs, add them into the liquid but if using fresh herbs, place the sprigs on top instead.

Cover and cook on LOW for 8–9 hours, until the beef pulls apart easily with a fork and the potatoes are cooked through. Remove and discard the bay leaves and any woody herb stems.

Step 5: Shred & Serve.

Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and toss gently with the vegetables and cooking juices. Serve directly from the slow cooker or transfer everything to a large serving platter. Garnish with fresh parsley and cracked black pepper.

Optional: Make a Thick Gravy

Step 6: Remove the beef and vegetables.

Transfer the cooked beef and vegetables to a serving platter. Pour ½ cup of the cooking juices over the shredded beef and toss to combine. Tent loosely with foil to keep warm.

Step 7: Thicken the gravy.

Pour the remaining cooking liquid into a saucepan over medium-high heat. For a smoother gravy, strain it through a fine-mesh sieve first. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth, then whisk the slurry into the saucepan. Bring to a boil, stirring until thickened, then remove from the heat.