Herbed Beef Roast with Savory Vegetables

Slow Cooker Holiday Dinner on a Budget

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roastveggiesThere is a lot of meat in this economical dish. That’s OK, because the extra meat can be used for many other dishes. Place the leftover meat into airtight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator, then use in casseroles for shredded beef sandwiches, manhattans, or any of your favorite beef main course meals.


  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. fennel seeds, crushed
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • 2 (1-1/2 lb.) boneless beef chuck roasts
  • 4 carrots, cut into pieces
  • 3 potatoes, peeled and cut into pieces
  • 1 onion, sliced
  • 2/3 C beef broth
  • 2 Tbsp. quick cooking tapioca
  • 2 Tbsp. tomato paste
  • 2 tsp. bottled minced garlic


Mix together the oregano, basil, fennel, pepper, salt, and thyme in a small bowl. Rub the mixture over both chuck roasts, rubbing it into the meat with your fingers.

Place the carrots, potatoes, and onions into the slow cooker. Stir in the broth, tapioca, tomato paste, and garlic until well blended. Place the meat over the vegetables.  Cover and cook on high 6 hours, or until the meat and vegetables are tender. It can also be cooked on low for 11 hours if you prefer. Makes 6 servings.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g; Cholesterol 89 mg; Sodium 346 mg.

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