I created this Easy, Quick-Prep Slow Cooker Beef Roast with Potatoes and Carrots recipe to help me on those days I need to quickly throw something in the slow cooker and get on with my busy day! A slow cooker can be great, but sometimes it takes a while to get the ingredients together and get everything into it, and sometimes I just don’t have that much time.
If I know the next day is going to be a long day and I won’t have time to make dinner, I put together this slow cooker meal the night before. I just put the recipe together in the removable crock and put it in the refrigerator. The main thing you must remember when you do this is to put the cold crock into the cold base and then turn it on while they’re both still cold. Otherwise you may risk causing the stoneware crock to break.
One of the things I do to help this recipe come together quickly is buy a bag of baby yellow potatoes–the kind that are already clean and ready to use. I also buy a bag of baby carrots that are ready to use. No, it’s not as cheap as buying regular potatoes and carrots and washing and cutting them up myself, but it’s a huge time-saver, and it’s less expensive than eating out, so I’m happy to make that compromise!
And something I do that makes clean-up much faster is use slow cooker liners. I discovered these years ago, and now I use one every time I use my slow cooker! Yes, I do still have to wash the slow cooker after I use it, but it’s much faster and easier to wash than if I don’t use a liner. At my grocery store, I find them on the same aisle with plastic wrap and paper plates and cups.
To make this meal, begin by putting a slow cooker liner into your slow cooker.
Then drop in the baby potatoes and baby carrots. Sprinkle with 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and half of the packet of ranch dip mix.
This is also the point where, if you choose to do so, you will heat 1 or 2 teaspoons of oil in a skillet and sear your roast on both sides. When I’m in a hurry, I skip this step, and the roast always turns out fine.
Next (or while the roast is searing if you choose to do that), make your brown gravy using the two packets of McCormick Gluten Free Brown Gravy Mix. All you have to do is mix the packets in two cups of water and heat (stirring now and then) until the gravy thickens. It only takes a few minutes.
Once the gravy is ready, pour half of it over the veggies. Then place your roast on top of the veggies.
Next, sprinkle the roast with 1/2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, and remaining ranch dip mix.
Then pour the remaining gravy over the roast. I added about 1/2 cup of water to mine just to be sure there was plenty of liquid (and because we like a little extra “juice” with ours).
Cover and set to cook on low for 6-8 hours or high for 4-6 hours or until beef is done and veggies are tender. I like to cook mine on low because the roast is more tender that way.
If you like, you can add (along with the potatoes and carrots) some chunks of onion. My husband and I love to do this, but the kids don’t like it, so we sometimes make it with onions and sometimes without. This time, I made it without the onions.
This easy, quick-prep slow cooker beef roast with potatoes and carrots is quick to put together. And it can be assembled the night before to make it even easier!
slow cooker liner
beef roast (2-5 lbs–depending on the size needed for your family)
2 packets of brown gravy mix (I use McCormick Gluten Free Brown Gravy Mix)
1 packet of ranch dressing mix (I use Hidden Valley Dips Original Ranch Mix because it’s gluten free)
1 bag of baby yellow potatoes (1.5 lb)
1 bag of baby carrots (1 lb)
garlic powder (1 tsp)
onion powder (3 tsp)
sea salt (1-2 tsp)
If you use slow-cooker liners, place one in your slow cooker. This makes clean-up SO much easier!
Place clean baby potatoes in slow cooker. (I buy small enough potatoes that they don’t have to be cut into pieces. If your potatoes are larger, you may want to quarter them.)
Place clean baby carrots in slow cooker along with potatoes.
Sprinkle potatoes and carrots with 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and half of the packet of ranch dip mix.
(Optional): Place a teaspoon of oil in a hot pan and sear the roast on both sides.
While roast is searing (if you choose to sear your roast), make gravy from packets of brown gravy mix following directions on package.
Once gravy is ready, pour half over the veggies in the slow cooker.
Place roast on top of veggies in slow cooker.
Sprinkle roast with 1/2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, remaining ranch dip mix, and remaining gravy.
I added a small amount (about 1/2 cup) of water to my slow cooker just to be sure there was plenty of liquid.
Place lid on slow cooker, and set to cook on low for 6-8 hours or high for 4-6 hours or until beef is done and veggies are tender.
Prepare the night before and place crock in refrigerator to save time the next morning. When you remove crock from the refrigerator the next morning, place cold crock into cold base. Then turn on slow cooker for desired amount of time.
Keywords: slow cooker, beef roast, carrots, potatoes