Slow Cooker Beef Shoulder Roast Served with Vegetables

There’s nothing quite like a slow-cooked roast to fill the house with mouthwatering aromas, and this beef shoulder roast is no exception. This tender meat and hearty, slow-cooked vegetables are both delicious and filling.

-Slow Cooker

The beef shoulder roast is fantastic when slow-cooked and has a great taste that will only enhance the flavors of the veggies it’s cooked with. Combined, the flavors from the herbs and spices with the meat and vegetables create a simply irresistible dish. So, whether you’re looking for an easy weeknight dinner or an impressive meal to serve to guests, this beef shoulder roast is sure to please!


  • 2-3 lb. shoulder roast
  • One can of corn
  • One can of green beans
  • One can of diced tomatoes
  • Five large carrots (peeled and sliced)
  • Five medium potatoes (peeled and cubed)
  • One large white onion
  • Three celery stalks (chopped)
  • Three garlic cloves (minced)
  • 32 oz beef broth
  • 1/4 cup water
  • 1 tbsp. corn starch
  • 1 tsp. kosher salt
  • 1 tsp. fresh cracked black pepper
  • 1 tsp. garlic salt
  • 1 tsp. thyme
  • 1tsp. Rosemary


  1. Add freshly diced vegetables to the bottom of the slow cooker
  2. Place the shoulder roast on top of the vegetables
  3. Add the herbs and spices on top of the meat
  4. Pour the diced tomatoes followed by the beef broth on top


  • Slow cook on low for 9-10 hours, or cook on high for 7-8 hours
  • 1 hour before the roast is finished, add the cans of corn and green beans to the slow cooker and cook for the remaining time
  • Mix in the corn starch and water to thicken the sauce for another 5-10 minutes
  • Ready to serve and enjoy!
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