This hearty Slow Cooker Beef with Root Vegetables is made with a savory chuck roast, a mix of potatoes, carrots, turnip, and rutabaga, and a sweet and smoky sauce featuring brown sugar, chili powder, and tomato sauce. The result is a tender, deeply flavored, and cozy main course that is perfect for a satisfying weeknight dinner and yields 4 servings.

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Slow Cooker Beef with Root Vegetables Ingredients

For the Beef & Coating:

• 1 (3-pound) chuck roast
• Salt and ground black pepper
• 3 Tablespoons all-purpose flour

For the Root Vegetables:

• 1 onion, chopped
• 4 small red potatoes, quartered
• 2 carrots, peeled and chopped
• 1 turnip, peeled and chopped
• 1 rutabaga, peeled and chopped

For the Sauce:

• 1 (15-ounce) can tomato sauce
• 2/3 cup brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder

How To Make Slow Cooker Beef with Root Vegetables

1. Prepare the vegetables: Arrange the chopped onion, quartered red potatoes, chopped carrots, chopped turnip, and chopped rutabaga evenly across the bottom of your slow cooker. This acts as a rack for the beef and allows the vegetables to absorb the rich juices.
2. Prepare the beef: Season the chuck roast generously all over with salt and black pepper. Rub the 3 tablespoons of all-purpose flour all over the seasoned beef until it is lightly coated. Place the floured roast directly on top of the vegetables in the slow cooker.
3. Make the sweet and smoky sauce: In a medium bowl, whisk together the tomato sauce, brown sugar, chili powder, ground cumin, mustard powder, and garlic powder until the mixture is completely smooth and the brown sugar is mostly dissolved.
4. Slow cook: Pour the sauce mixture evenly over the beef roast. Cover the slow cooker with the lid and cook on LOW for 12 hours or on HIGH for 8 hours. The beef is ready when it is falling-apart tender.
5. Shred and serve: Remove the roast from the slow cooker. Shred 1/3 of the beef for this meal, and place it back into the sauce with all of the cooked vegetables. Serve immediately. Shred and refrigerate the remaining 2/3 of the cooked beef to use in other meals (such as sandwiches or tacos).

Recipe Tips

• Don’t Skip the Flour: Rubbing the beef with flour before cooking is essential. As the roast cooks, the flour combines with the liquids and fat, acting as a simple, built-in thickener for the sauce, resulting in a richer, slightly thicker final gravy.
• Control the Heat: The provided cooking times (12 hours on LOW or 8 hours on HIGH) are very long. This is necessary to fully break down the tough fibers in the chuck roast. If your roast is still tough when the time is up, simply continue cooking for another hour or two until it is easily shredded.
• Customize Your Roots: This recipe uses a traditional mix of robust root vegetables (turnip, rutabaga). If you prefer, you can easily substitute or add in other favorites like parsnips, sweet potatoes, or celery root.
• Use Low-Sodium Ingredients: The 2/3 cup of brown sugar and the flour coating provide a lot of flavor, but also some salt. Starting with a plain chuck roast and low-sodium tomato sauce allows you to control the final salt level. Taste at the end and adjust with salt as needed.

What To Serve Slow Cooker Beef with Root Vegetables

Since the root vegetables are cooked right in the savory sauce, this Slow Cooker Beef with Root Vegetables is nearly a complete meal! The remaining 2/3 of the roast can be shredded and used for beef sandwiches. For the initial meal, a side of crusty sourdough bread or soft dinner rolls is ideal for soaking up the sweet and smoky sauce. For a contrasting texture, serve a small side of fresh coleslaw or a simple mixed green salad with a light, vinegary dressing.

How To Store Slow Cooker Beef with Root Vegetables Leftovers

• Refrigerate: Store the leftover beef and vegetable mixture in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools. When reheating, the roast will stay tender, but the potatoes may become slightly softer.
• Freeze: This roast freezes very well. Once completely cooled, transfer the beef and vegetable mixture to a freezer-safe, airtight container or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Slow Cooker Beef with Root Vegetables Nutrition Facts

• Calories: 600 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 130mg
• Sodium: 750mg
• Total Carbohydrate: 50g
• Dietary Fiber: 6g
• Sugars: 30g
• Protein: 45g

Frequently Asked Questions

• Can I use a different cut of beef? Yes, but you need a cut that stands up to long, slow cooking. Other good options include bottom round, top round, or a sirloin tip roast. Avoid lean cuts like tenderloin, which will dry out over the 8-12 hour cook time. Chuck roast is the best choice because its high fat content keeps it incredibly moist.
• Is the sauce sweet? The sauce is balanced, offering a blend of sweet, smoky, and savory flavors. The 2/3 cup of brown sugar gives it a definite sweetness, which is cut by the acidity of the tomato sauce and the warm, smoky notes of the chili powder and cumin. It is richer than a traditional savory pot roast sauce.
• Do I need to sear the beef first? This recipe is designed for a simpler, “dump-and-go” approach, so searing is not required. However, searing the chuck roast for 4-5 minutes per side before adding it to the slow cooker will add a rich, caramelized layer of flavor to both the meat and the final sauce. It is an optional step that significantly improves flavor.

Try More Recipes:

• Slow Cooker Beef Brisket Recipe
• Slow-Cooker Beef Stew Recipe
• Slow Cooker Beef Stroganoff Recipe