Slow Cooker Pot Roast with Carrots and Potatoes
Tender chuck roast slow-cooked with baby potatoes, carrots, garlic, and herbs in a savory broth. Simple, classic, and completely free of dairy, eggs, soy, and added sugar.
Prep
15 min
Cook
480 min
Total
495 min
Makes
4 servings
Created together. Shared with you.
Made by Kelly + Lila
Kelly created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
480 min
Total
495 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
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Ingredients
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Instructions
0 of 8 steps complete
Next: Pat 1
- 01
Pat 1
Pat 1.5 lb (680g) beef chuck roast dry with paper towels. Season evenly all over with 0.5 tsp salt and 0.25 tsp black pepper.
Tap card to mark done - 02
Heat a large skillet over medium-high heat…
Heat a large skillet over medium-high heat (375°F / 190°C) for 2 minutes. Add 1 tbsp olive oil to the hot pan.
Allow: 2 minutes
Tap card to mark done - 03
Place the chuck roast in the skillet…
Place the chuck roast in the skillet and sear until browned on all sides, about 3 to 4 minutes per side. Transfer the browned roast into the insert of a 6-quart (5.7L) slow cooker.
Look for: browned on all sides
Tap card to mark done - 04
Place 1 lb (450g) baby yellow potato…
Place 1 lb (450g) baby yellow potato and 1 lb (450g) carrot directly into the slow cooker surrounding the beef.
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Whisk together 2 cup beef broth
In a medium bowl or liquid measuring cup, whisk together 2 cup beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 3 pcs garlic clove, and 1 tsp dried thyme until smooth.
Look for: smooth
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Pour the liquid mixture evenly over the…
Pour the liquid mixture evenly over the beef, potatoes, and carrots in the slow cooker.
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Cover with the lid and cook on…
Cover with the lid and cook on LOW for 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and shreds easily.
Look for: the beef is fork-tender and shreds easily
Tap card to mark done - 08
Carefully remove the lid
Carefully remove the lid. Transfer the roast to a cutting board and shred into bite-sized pieces using two forks. Serve 1/4 of the beef alongside 1/4 of the tender potatoes and carrots with a portion of the warm cooking broth spooned over the top.
Ready when: everything is assembled and ready to enjoy
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