Sunday Roast and Veggies

Sunday Roast and Veggies

  • Prep: 10 min
  • Cook Time: 8 hr
  • Total: 8 hr 10 min
  • Serving: 4-6 servings

A comforting Sunday roast with carrots and potatoes, slow cooked for an out-of-the-kitchen afternoon.


  • 1 (2 pound) chuck roast, fat trimmed
  • 4-5 medium potatoes, peeled, quartered
  • 4 large carrots, quartered
  • 1 onion, quartered
  • 1 (14 ounce) can beef broth, divided
  • 2 tablespoons cornstarch


  1. Slice the roast into two even pieces. Brown in a skillet, seasoning with salt and pepper.
  2. Add the vegetables to the bottom of a greased slow cooker, and arrange the roast pieces over top.
  3. Pour 1-1/2 cups of the beef broth over top, refrigerating the remainder.
  4. Cook covered for 8-9 hours on low.
  5. Before serving, use a slotted spoon to remove the beef and vegetables to a platter, keep warm.
  6. Pour the cooking liquid into a saucepan and pour the remaining broth in, Stir in the cornstarch until smooth. Boil for 1 minute, stirring non-stop. Season with salt and pepper as desired.
  7. Serve the beef and veggies with the gravy over top.

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