Have I mentioned before how much I LOVE my slow cooker?! It’s perfect for making warm meals in the winter. But it’s also great for the summer when you don’t want to heat the entire oven and kitchen to make a meal. Not to mention the ease of throwing everything in, turning it on, and having dinner ready a few hours later.
I know a lot of people tend to put their slow cooker away when the weather heats up, but that’s when I use mine the most. It gets hot in the summer in South Texas. Really hot. And humid. The last thing I want to do is be in the kitchen working on a hot stovetop or oven to make a meal for my family.
One meal we hadn’t had in years but made recently is beef roast. Why didn’t we have it for so long? When I was pregnant with Tyler, I made a beef roast one night. Come dinner time, I couldn’t even stand the sight of it, let alone the smell. It made me want to puke (which, admittedly, when pregnant, happens pretty easily). Since that night, just the thought of it would turn my stomach. Yay pregnancy.
A few weeks ago, Justin timidly brought up the idea of trying beef roast again when we were making a grocery list. To my surprise, it sounded good to me! So we made it the next day. I think he wanted to make it before I changed my mind again. I still didn’t eat a huge helping of it. But I wasn’t turned away from it like before.
If you want to purchase the same slow cooker that I’ve been using for years, you can find it reasonably priced on Amazon here. I’ve actually taken this one on-the-go before. It stayed sealed well in the car when I was transporting my Spiked Hot Apple Cider to a Christmas party.
Slow Cooker meals are so easy, and this one doesn’t disappoint in that regard. As long as you get a decent cut of meat, you don’t need to do anything except dump all of the ingredients in the cooker and go. And, would you look at that, there are quite a few vegetables in this meal as well! I’ve told you before that I am trying to get better at eating vegetables. The vegetables are the only thing that needs to be prepped for this meal. I will often cheat and buy the carrots already shredded just because that takes the longest.
Step by Step
Place the beef at the bottom of the slow cooker.
Cut the potatoes a few times, until they are about one-inch pieces.
Cover the beef with the potatoes.
Place the rest of the vegetables, tomato paste, beef broth, and seasonings on the top of the slow cooker. Give everything a quick stir as much as possible.
Cover and set the temperature to low for 8 hours or high for 4 hours. You want to make sure your meat is cooked at least to medium, and the potatoes should be very soft. The meat should start to fall apart as you stir everything together. If it doesn’t, take it out and cut it into bite-sized chunks and return it to the cooker for a few minutes. Serve warm with as much of the juice as desired. I like to also have some buttered bread with mine because it’s so good dipped in the juice! You could also serve it with saltine crackers, either plain or buttered. Or, if you don’t want any of those, this is delicious just how it is!
Originally Published On: May 17, 2017
Last Updated On: November 1, 2019
- 2 lb beef roast
- 3 lbs baby red potatoes (quartered)
- 1 cup carrots (shredded)
- 2 stalks celery (chopped)
- 6 oz tomato paste
- 1 cup beef broth
- 2 tbsp pepper
- 3 tbsp garlic powder
- Place the beef in the bottom of the slow cooker
- Cut the potatoes into bite-sized pieces and lay on top of the beef
- Add the rest of the vegetables, tomato paste, beef broth, and seasonings to the slow cooker
- Stir as much as possible
- Cover and cook for about 8 hours on low or 4 hours on high
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