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Slow-Cooker Pot Roast with Yams & Carrots

Est. Cost: $14.48 | $3.62 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Slow CookerEasyPrep: 15 minCook: 480 minServes: 4

A budget-friendly fall classic — tender beef roast slow-cooked with sweet yams and carrots in a savory broth.

Ingredients

  • 2.5 lb Bottom Round Beef Roast (On Sale: $4.99 lb)

  • 1.5 lb Yams, peeled and cut into chunks (On Sale: 10 lbs/$10)

  • 1 bag (16 oz) Carrots, cut into chunks (On Sale: 10/$10)

  • 1 can College Inn Broth (On Sale: 10/$10)

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 2 tbsp flour

  • Salt and pepper to taste

Directions

Step 1: Season beef roast generously with salt and pepper.

Step 2: Place roast in slow cooker with yams, carrots, onion, garlic, and broth.

Step 3: Cover and cook on low for 7-8 hours until roast is fork-tender.

Step 4: Remove roast and vegetables; whisk flour into the remaining liquid to thicken into gravy if desired.

Step 5: Slice or shred the roast and serve with vegetables and gravy.

Chef's Tip: For deeper flavor, sear the roast in a hot skillet for 2-3 minutes per side before adding it to the slow cooker.

Save by using Stock up on College Inn Broth and canned goods at 10/$10 for more slow-cooker meals this month. and Serve with Crusty bread or dinner rolls to soak up the juices.

Sale Prices Valid October 18, 2026 to October 24, 2026

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