Slow Cooker Roast and Carrots
Slow Cooker Roast and Carrots
Okay people, I am not kidding here. This is a seeeeriously good roast recipe. I saw someone pin something about it over the summer, but wasn’t in the mood when it was blazing hot outside. Alas, the season is changing and I went for it. I cannot tell you how flavorful this meal is! You gotta try it for yourself!! Too easy not too!
*Sidenote: I LOVE crockpots. If you’ve ever seen You’ve Got Mail then you’ll know what I mean when I say I love Crockpots like Frank loves typewriters. My personal favorite is the programmable Crockpot. If you need something to cook for 6 hours, but won’t be home for 10 hours….it will switch the setting to “warm” when the time is up. Here is the one I use!Â
This recipe can be made in the Instant Pot. See recipe notes.
Slow Cooker Roast and Carrots
Ingredients
- 1 lb beef roast trimmed of fat if needed
- 1 package baby carrots
- 1 packet gravy mix seasoning
- 1 packet ranch seasoning
- 1 packet Italian seasoning
- 1 cup water
Instructions
Slow Cooker
- Add roast and carrots to slow cooker and add each packet of seasoning.
- Add water to the slow cooker and stir it all together to coat.
- Cook on low for 6 hours (more if using a larger roast).
Instant Pot
- Add water to pressure cooker first. Combine seasoning mixes and toss with beef and carrots. Add to bottom of pressure cooker.
- Secure lid, close venting valve and set pressure to "meat" or manual for 30 minutes. Allow pressure to naturally release for 10 minutes. Release remaining pressure with caution. Serve.
This is so delicious, perfect for a rainy fall evening. I do have some questions regarding the recipe. 1-I found multiple sizes of baby carrots, and the seasoning packets, would you be able to edit and add those sizes? 2-It says serving size is 3 ounces, is that roast alone or roast and carrots? If roast and carrots, how much of each? Serving sizes and the nutrition facts are important to me as I have Type 1 diabetes and need to know how much insulin I will need. Thank you!!
That is such a great question, Kristina. I think for this situation, it may be best to use your own food journal software to calculate your carbohydrates especially based on how many carrots you put in your bowl. This also helps if you use certain brands of products that might have different nutrition profiles than mine. I include the nutrition label on recipes but with the caveat that it’s not as accurate as inputting your own ingredients because there are so many variables.