This is a simple crock pot meal; it is simply a chuck roast with potatoes and carrots with a sauce over it.
The cooking time varies greatly depending on the cut of meat, the quality of meat, the size of the roast, the brand of the slow cooker, how dry you like your meat, etc.
I often leave mine on high for up to 8 hours. But I also generally buy roast when it’s on a good sale and stock up and freeze it and I buy grass-fed or other high-quality meat and it doesn’t get nearly as tough and has more fat and it takes longer to break down.
So, of course, a frozen solid roast is going to take quite a while just to unthaw. But it’s a good way to save money and afford higher-quality cuts of meat.
My slow cooker is also on the older side and I’ve heard that newer slow cookers cook at a higher temperature than old ones.
So check the roast an hour or so before the suggested cooking time and see if it’s done to your liking earlier.
Keywords: beef roast, carrots, onions