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.