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Slow-Cooker Pot Roast with Harvest Vegetables

Est. Cost: $13.48 | $3.37 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 fall-ready Sunday roast that simmers all day with sweet yams and carrots for a fork-tender, budget-friendly dinner.

Ingredients

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

  • 2 lb Yams, cubed (On Sale: 10 lbs/$10)

  • 1 bag Bagged Carrots (On Sale: 10/$10)

  • 1 onion, quartered

  • 3 cloves garlic, minced

  • 2 cups beef broth

  • 1 tsp dried thyme

  • salt and pepper to taste

Directions

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

Step 2: Place roast in slow cooker; add yams, carrots, onion, and garlic around it.

Step 3: Pour broth over top, cover, and cook on low 8 hours until fork-tender.

Step 4: Shred or slice the roast and serve with the vegetables and pan juices.

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

Save by using Build the whole dinner around this week's $4.99/lb Bottom Round Roast and $10-for-10-lb yams and carrots. and Serve with Warm dinner rolls or crusty bread.

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

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