Roast Beef and Veggies in Slow Cooker

Crock Pot Roast Beef and Vegetables is one of our favorite Sunday dinners. Savory roast beef with tender carrots and potatoes is a classic meal all done in the slow cooker!

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Crock Pot Roast Beef and Vegetables

Crock Pot Roast Beef and Vegetables is one of those meals that instantly transports me back to my childhood. Even before the days of slow cookers, my grandmother and mother would roast vegetables and meat it in the oven. I loved coming in from church on a Sunday to the smell of fragrant meat, carrots and potatoes. Of course you can still use the oven for this recipe, but it requires the oven being on for hours and heating up the house. Plus it's so easy to just toss all the ingredients into the crock pot and let it slowly cook all day. Dinner is ready with minimal effort and it's always a crowd pleaser!

The recipe that I have mostly used for cooking a roast over the years was simply sprinkling salt and pepper and a packet of Lipton Onion Soup mix over the roast and cut-up vegetables. But I recently tried a version by my friend, Liz Edmunds, also known as the Food Nanny I loved the extra flavors of brown sugar, soy sauce, and the cider vinegar. So yummy!

Tips for Cooking Meat in the Crock Pot

• Bring the meat to room temperature. Take it out of the fridge and let it relax a little before searing.
• Always sear the outside of your meat in oil on the stove top before putting it into the crock pot. This keeps juices locked inside the meat while it's cooking, plus it creates a delicious crust on the outside. It really is the best way to get that tender, fall apart beef that tastes so yummy.
• For tantalizing fall-apart meat remember these two words: LOW and SLOW. Simmering at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will die over! The crock pot is ideal for this.
• Make sure your meat never gets dry in the crock pot. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.

Best Roast Cuts for the Crock Pot

Choosing a cut of meat can seem confusing, but it doesn't have to be. With the low and slow method, most any cut can be cooked to tender perfection. Here are a few options to look for at the grocery store:

• Chuck Shoulder Pot Roast
• Rib Roast
• Ribeye Roast
• Tenderloin Roast
• Tri-Tip Roast (t)
• Round Tip Roast
• Bottom Round Roast
• Eye Round Steak

More Roast Recipes

If you don't have the time or patience for a slow cooker roast, try our Instant Pot Sunday Pot Roast  for a quick and easy roast dinner. Our BEST Oven Roast Beef is always a sure hit, or try our mouthwatering  Rosemary Tri-Tip Roast!

How to Make Crock Pot Roast Beef and Vegetables

Crock Pot Roast Beef and Vegetables

Crock Pot Roast Beef and Vegetables is one of our favorite Sunday dinners. Savory roast beef with tender carrots and potatoes is a classic meal all done in the slow cooker!

• Crock Pot Slow Cooker

• ▢ 4-5 pounds beef sirloin roast
• ▢ 3 tablespoons oil
• ▢ 1/3 cup brown sugar packed
• ▢ 3 tablespoons apple cider vinegar
• ▢ 1 tablespoons soy sauce
• ▢ 1 tablespoons Worcestershire sauce
• ▢ 10 ounces cream of mushroom soup
• ▢ 1 envelope dry onion soup mix divided
• ▢ 1 cup beef broth
• ▢ 6 carrots peeled and cut into 1 inch pieces
• ▢ 8 red potatoes scrubbed and quartered

• Heat 3 tablespoons of oil in a large frying pan. Sear roast on all sides in the frying pan. This seals in the juices and flavor of the meat and gives it a deep brown color on the edges.

• Place the roast in the crock pot.

• In a mixing bowl, combine brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, half of the onion soup mix, and broth. Mix well and pour over the roast.

• Put the carrots and potatoes in a resealable plastic bag.  Sprinkle the remaining half of the dry onion soup mix over the vegetables and shake the bag until they are coated.  Add the vegetables to the roast in the crock pot half way through the cooking time.

• Place lid on the slow cooker and cook on high heat for 5-6 hours, or on low heat for 8-10 hours.

*To reduce the sodium in this recipe, replace the Lipton onion soup mix with a sliced onion. Water can also replace beef broth.

Calories: 568 kcal Carbohydrates: 53 g Protein: 56 g Fat: 14 g Saturated Fat: 4 g Cholesterol: 127 mg Sodium: 1115 mg Potassium: 2011 mg Fiber: 5 g Sugar: 14 g Vitamin A: 7660 IU Vitamin C: 21.5 mg Calcium: 102 mg Iron: 6.3 mg

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog's resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere's great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

More about Echo Blickenstaff

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Source: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/

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