Slow Cooker Beef Pot Roast with Carrots and Potatoes
Tender chuck roast slow-cooked with baby potatoes, carrots, yellow onion, garlic, and herbs in rich low-sodium beef broth. Simple, deeply comforting, 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
Time saver
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors deepen nicely overnight.
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
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat 0
- 01
Heat 0
Heat 0.5 tbsp olive oil in a large skillet over medium-high heat at 375°F (190°C) for 2 minutes until glowing.
Look for: glowing
Tap card to mark done - 02
Pat 170g beef chuck roast dry with…
Pat 170g beef chuck roast dry with paper towels and season evenly with salt and pepper.
Tap card to mark done - 03
Sear the beef in the hot skillet…
Sear the beef in the hot skillet for 3 to 4 minutes per side until a brown crust forms.
Look for: a brown crust forms
Tap card to mark done - 04
Transfer the seared beef into the slow…
Transfer the seared beef into the slow cooker basin.
Tap card to mark done - 05
Place 100g baby potatoes
Place 100g baby potatoes, 75g sliced carrots, 0.25 chopped yellow onion, and 2 minced garlic cloves around the beef.
Tap card to mark done - 06
Pour 0
Pour 0.5 cup low sodium beef broth into the slow cooker, then sprinkle 1 tsp fresh rosemary and 1 tsp fresh thyme over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
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
Transfer the beef and vegetables to plates…
Transfer the beef and vegetables to plates using a slotted spoon and ladle the warm broth over each serving before enjoying.
Tap card to mark done
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