While I love beef roasts in the oven, especially for the holidays, I super-duper-love beef roasts made in the slow cooker for “everyday” meals, or for Sunday supper.
Comfort. Warm. Hearty. Flavorful.
And affordable too.
I may purchase a nicer cut of roast for a holiday feast, but for everyday meals a round roast will do just fine. And my frugal cooking heart does a leap whenever I see beef roasts advertised for $2.49 per pound, or even $2.79 per pound.
A 1 to 1 1/2 pound roast is plenty for our family, but I usually buy one that is a little larger so that we will have some leftovers.
And don’t forget that you can save the broth that the roast makes in the slow cooker. (Details below.)
I adore the flavor combination of the apples and pearled onions in this meal. ADORE!
Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions
Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – 8 to 10 hours in slow cooker
1 1/2 to 2 lb. beef roast
3 medium sized apples, peeled, cored and diced
1/2 lb. baby carrots or peeled carrots
8 small red potatoes
1 cup frozen pearled onions
Garlic and Onion seasoning
Salt and pepper
- Place the beef roast in the base of a 5 quart or larger slow cooker. Add about 1/2 cup of water, that will help dilute the broth and steam the vegetables.
- Place the diced apples, carrots, red potatoes and pearled onions around the roast and then sprinkle the garlic and onion seasoning and salt and pepper over the roast and vegetables.
- Set the slow cooker on low and cook for 8 or 10 hours.
- Once cooked, remove from slow cooker. Let cool slightly before slicing and serving.
- Serve Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions.
- Save the broth in the slow cooker by straining it, letting it cool, skimming off any fat and then put into a freezer safe plastic container or baggie. Freeze to use in soups that call for beef broth.
- Use leftovers on roast beef sandwich, shredded beef sandwich, or shredded into soup that calls for beef stew meat.