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Crockpot Beef Roast on platter with potatoes and carrots

Crockpot Beef Roast

Kay Schrock
Tender, falling-apart beef chuck roast made in the crockpot! You can use for pot roast or shredded beef sandwiches.
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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main
Cuisine American
Servings 6
Calories 30 kcal


  • 3-4 lb boneless beef roast chuck or round
  • 6 small potatoes
  • 4 carrots peeled
  • 1 onion quartered
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon parsley
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder


  • Sear beef roast approximately 3 minutes per side, in a hot skillet over med-high heat.
  • Place roast in crockpot.
  • Place vegetables around roast.
  • Pour beef broth over roast.
  • Sprinkle herbs over the roast.
  • Cook for 8-10 hours on low, or 6-7 hours on high.


If you prefer the vegetables more firm, just add them halfway through the cooking time.


Serving: 1gCalories: 30kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1341mgPotassium: 191mgFiber: 2gSugar: 3gVitamin A: 6814IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keyword brisket, chuck roast, Round roast, slow cooker
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