Rub roasts evenly with 1 tsp. salt and 1 tsp. pepper.
Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
Cook, covered, on LOW 10 to 12 hours or until tender. Remove roast and vegetables, and shred meat. Pour gravy mixture from slow cooker into a 4-cup measuring cup or fat strainer, and let stand 15 minutes. Spoon or pour fat out of gravy mixture in cup or fat strainer, and discard. Serve gravy with shredded roast and carrots.
Fantastic recipe! The beef is so tender and the carrots were excellent! I did not use vegetable oil when browning the beef. The pan I used didn't require it. I also used roasted garlic petite tomatoes. Love that this is a crockpot recipe too!
I am brand new at making pot roasts so this was a really easy, well tasting dish. I added some potatoes too, about 45 minutes before the end of the cooking time. Very good and reheats well too!
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