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Slow Cooker Pot Roast with Shallots and Baby Carrots

A beautiful savory roast. If crock pot carrots aren't your jam, leave them out and roast carrots in oven separately. Links above.
Course Main Course
Cuisine American
Keyword comfort food, easy dinner recipe, slow cooker recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 servings
Author Linda Spiker


  • 1- 3 lb Chuck Roast
  • Herbs de Provence
  • Garlic powder
  • Sea salt
  • Freshly ground pepper
  • butter, ghee or coconut oil
  • 1 tablespoon corn starch or one teaspoon arrowroot powder (for thickening)
  • 14 baby carrots, peeled (or five large carrots cut into thirds)
  • 8 shallots, peeled
  • 2 tablespoons Worcestershire Sauce (gluten free option offered above)


  1. Generously season roast with sea salt, pepper, garlic powder and herbs de Provence. 

  2. Heat a cast iron pan on med/high heat. When pan is hot add enough butter, ghee or coconut oil to lightly coat the bottom on the pan.

  3. Place roast in pan and brown the first side, turn over and brown the second side (usually about 4-5 minutes a side) While meat cooks: whisk corn starch or arrowroot powder in one tablespoon warm water until smooth.

  4. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper, drizzle with cornstarch/arrowroot mixture and toss. Add meat to crock pot, drizzle with Worcestershire Sauce. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.