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Tender, savory Crock Pot Roast with Potatoes and Carrots takes 15 minutes to prep and tastes absolutely amazing. It all cooks together in the crock pot for an easy and impressive dish.
Pot Roast with Veggies is a deliciously easy dish perfect for family dinners. I also like to use leftover roast in other recipes such as Beef Flautas or Green Chile Burritos.
Our Fav Sunday Dinner
We love to put together a big and tasty Sunday Dinner. It’s just a great time to gather and enjoy family time, and of course good food!
One of our go-to meals is Crock Pot Roast with Potatoes and Carrots. It’s an easy throw-in-the-crockpot kind of meal that essentially cooks itself. That means more time for family time.
It can also feed a crowd, which is a plus!! Taylor the veggies to your family’s favorite ingredients – we love potatoes and carrots (but green beans, onions and celery are good too).
But most of all, this pot roast and veggies meal is simple and delicious. The whole family eats this without complaining making it a winner dinner.
And don’t forget the Pot Roast Gravy to spoon all over it!
how to make roast with veggies
POT ROAST. 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 sear for 4-5 minutes per side, until all of the sides are browned.
Remove the roast for 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.
VEGGIES. Add the potatoes (we used Yukon Gold Potatoes) and baby carrots (regular carrots, cut up work too). Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
BROTH. Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
SHRED + SERVE. Shred the roast or cut into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.
TOPPINGS. Other than gravy, you can garnish this pot roast recipe with fresh Parsley or sprinkle on some sprigs of fresh herbs. Rosemary or fresh thyme make this meat look even prettier for a nice meal or holiday gathering (great for Christmas!)
SERVING + LEFTOVER IDEAS
What to serve with Pot Roast? The serving options are endless! And we have so many side dishes that would work, but here are some of our favorites:
What to make with leftover chuck roast? We have lots of ideas, but here are some of our go-to’s:
Recipe Tips
Beef: My first choice of beef is to use a chuck roast. Not only is it typically the least expensive, but the fat marbled through the roast causes it to be tender and shreds easily. Shoulder roast is similar to chuck, but it is better for serving the roast in slices. A third option would be to use a round roast.
Browning the Roast: Some recipes specifically call for browning the roast before cooking it. Though you can skip this step, it really helps add a delicious layer of flavor to the dish.
Beef Bouillon: Did you know you can make beef broth using a beef bullion cube? Dissolve 1 bouillon cube in 8oz of hot water. The mixture can be substituted for already made broth at a 1:1 ratio.
FAQ
Can this be made in a dutch oven: If you don’t have a crock pot or wish to use your oven then you can easily cook this dish in a dutch oven. Here’s how:
- Preheat the oven to 325°F.
- Add a bit of oil to the dutch oven and heat it up on the stove top. Once hot add the beef chuck roast to the pot. Cook each side until browned.
- Remove the roast and add in the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the pot. Heat, gently scraping up the browned bits from the bottom of the pan and stirring.
- Add the roast back into the pot. Use a basting tube, or ladle to pour liquid over the top of the roast.
- Cover with a lid and bake for 2 hours.
- Remove the lid and add in the carrots and potatoes.
- Bake, uncovered, for another 45-60 minutes, or until the vegetables are tender and the roast can be shredded with a fork.
Although we prefer the slow cooker for this Pot Roast with Potatoes and Carrots, a dutch oven is delicious too!
How to store? STORE leftovers in an airtight container in the fridge for 3-4 days. If you have any dripping left, then add some into the storage container as well to help keep the roast moist.
Can you freeze pot roast? FREEZE for 2-3 months.
More Favorite Beef recipes:
- Beef Stroganoff
- Crock Pot Brisket
- Beef and Broccoli
- French Dip Sandwiches
- Dr. Pepper Ribs
- Pot Roast Gravy
Crock Pot Roast with Potatoes and Carrots
Equipment
- meat shredder
Ingredients
- 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
- 1 ¼ cups beef broth
- 2 teaspoon 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 into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved your Recipe and so did my Husband.
Added Onion with the Carrots/Potatoes and Spring Peas right at the end of cooking to keep them fresh.
How do you make the gravy with the leftover broth?
Here’s a recipe for the gravy! https://lilluna.com/pot-roast-gravy/
can i use frozen baby carrots
You know, I have never used frozen carrots with my roast before. If you do, you’ll have to let us know how it turns out!
Can I cook this roast on a high for a shorter period of time?
Yes you can.
I guarantee the vegetables will be mush if you cook them for the same period of time as the meat. Bad info for recipe. Been there done that. I add carrots and potatoes for last two to three hours.
Never had that problem.
I haven’t had that problem with this recipe, but if adding the last couple of hours is your preference, that’s great too!! Thanks for sharing what you do.
Your pot roast only is delicious and adding potatoes& carrots only added to an already delish recipe.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This is always a welcomed site at our home. It fills our home with the most delicious smell!
Can you use a rump roast instead for chuck roast
Thank you
Yes you could!
This is my husband’s fav!! It’s so rich & hearty! We are usually making it at least once a month or more!
One of our favorite meals and so easy. Always on our rotation.