Crock Pot Roast with Potatoes and Carrots

Roast with Potatoes and Carrots Ingredients

• Olive oil (1 tablespoon): Helps sear the roast for added flavor.
• Chuck roast (1, 3-pound): Becomes tender and juicy when slow cooked. For a crock pot roast, look for tougher, less expensive cuts like chuck roast, rump roast, or brisket. These have more connective tissue that breaks down and becomes fork-tender with slow cooking.
• Salt and pepper (to taste): Enhances the natural beef flavor.
• Minced garlic (1½ tablespoons): Adds savory depth. You’ll need about 9 cloves to mince the garlic yourself.
• Brown gravy mix (1 tablespoon): Boosts rich, beefy flavor.
• Ranch seasoning mix (1 tablespoon): Adds tangy seasoning and extra depth.
• Beef broth (1¼ cups): Creates moisture and forms the base for gravy.
• Worcestershire sauce (2 teaspoons): Adds umami richness.
• Yukon gold potatoes (2½ pounds): Cooks until tender and soak up the flavorful juices.
• Baby carrots (1 pound): Adds natural sweetness and color. You can also peel and cut up regular carrots.
• Fresh parsley (2 tablespoons): Adds a bright, fresh garnish before serving. Rosemary or fresh thyme make this meat look even prettier for a nice meal or holiday gathering like Christmas!

How to Make Crock Pot Roast With Potatoes and Carrots

POT ROAST. Heat olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Sear for 4-5 minutes per side, until all sides are browned. Transfer to a slow cooker.

Add minced garlic, brown gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.

VEGGIES. Add the potatoes and carrots. Pour the broth over the top. Cover and cook on LOW for 8 hours, until the meat is tender and falls apart easily.

SERVE. Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy. Shred the roast or cut it into chunks.

Fill a serving platter, and top the meat and veggies hot with gravy and fresh parsley.

Kristyn’s Recipe Tips

• Though not necessary, we always sear the roast. It helps add a delicious layer of flavor and texture to the dish.
• If the roast is frozen, thaw it in the fridge for 18-24 hours before putting it in the crock pot.
• Cook on low for the most tender results.
• Let the roast rest briefly before shredding.
• Use the drippings from the pot to make Pot Roast Gravy.
• We always make a larger roast to use leftover meat to make Green Chile Burritos, Loaded Nachos, or Beef Empanadas.

5 from 327 votes

Slow Cooker Roast with Potatoes and Carrots

By: Kristyn Merkley

Tender, savory crock pot roast with potatoes and carrots takes 15 minutes to prep for easy, go to comfort food and a favorite one pot meal!

Servings: 10

Prep: 15 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Equipment

• crock pot
• crock pot liners
• meat shredder claws

Video

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 (3-pound) chuck roast
• ▢ salt and pepper to taste
• ▢ 1½ tablespoons minced garlic
• ▢ 1 tablespoon brown gravy mix
• ▢ 1 tablespoon ranch seasoning mix
• ▢ 1¼ cups beef broth
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 2½ pounds small Yukon gold potatoes
• ▢ 1 pound baby carrots
• ▢ 2 tablespoons fresh parsley, for garnish

Instructions 

• Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all sides are browned.
• Remove the roast from the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
• Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
• Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
• Shred the roast or cut it into chunks. Serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.

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Notes

Recipe Tips.

• Though not necessary, we always sear the roast. It helps add a delicious layer of flavor and texture to the dish.
• If the roast is frozen, thaw it in the fridge for 18-24 hours before putting it in the crock pot.
• Cook on low for the most tender results.
• Let the roast rest briefly before shredding.
• Use the drippings from the pot to make Pot Roast Gravy.

We always make a larger roast to use leftover meat to make Green Chile Burritos, Loaded Nachos, or Beef Empanadas.

Leftovers can be put in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container for 2-3 months.

To reheat. Place the roast, along with drippings, in a baking pan, cover, and heat at 300°F until warm throughout. You can also reheat on the stovetop or the microwave.

Nutrition

Serving: 10g, Calories: 287kcal, Carbohydrates: 25g, Protein: 20g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 360mg, Potassium: 919mg, Fiber: 4g, Sugar: 3g, Vitamin A: 6337IU, Vitamin C: 25mg, Calcium: 50mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published January 2022.