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Sunday dinner means family time, which is why it’s our favorite meal of the week and one of our go-to meals is crock pot roast with potatoes and carrots.

This is an easy throw-in-the-crockpot meal that essentially cooks itself. That means more time for family time.

This recipe is just a take on our classic Crock Pot Roast Recipe, but makes it even more amazing by adding the veggies creating a simple one pot meal!

Why we think you’ll love it:

  • Feed the masses. This meal is perfect for feeding friends and family and can easily be adjusted. It goes great with our cakes that feed a crowd!
  • Winner-winner pot roast dinner. The flavors are simple and delicious. And don’t forget the Pot Roast Gravy to spoon all over it!
  • Easy clean up. This is essentially a one-pot meal and crock pot liners make clean-up even easier!

Crock Pot Roast Ingredients And Substitutions

  • 1 tablespoon olive oil
  • 1 (3-pound) chuck roast – 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
  • 1½ tablespoons minced garlic – You’ll need about 9 cloves to mince the garlic yourself.
  • 1 tablespoon brown gravy mix
  • 1 tablespoon ranch seasoning mix
  • 1¼ cups beef broth – or beef stock
  • 2 teaspoons Worcestershire sauce
  • 2½ pounds small Yukon gold potatoes
  • 1 pound baby carrots – You can also peel and cut up regular carrots.
  • 2 tablespoons fresh parsley, for garnish – Rosemary or fresh thyme make this meat look even prettier for a nice meal or holiday gathering like Christmas!
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How to Make Crock Pot Roast With Potatoes and Carrots

  1. 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.
  2. 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.
  3. 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.
  • 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.
  • 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.
Close up image of crock pot roast with potatoes and carrots.
5 from 325 votes

Crock Pot Roast with Potatoes and Carrots

By: Lil’ Luna
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
Cook: 8 hours
Total: 8 hours 15 minutes

Ingredients 

  • 1 tablespoon olive oil
  • 1 (3-pound) chuck roast
  • salt and pepper to taste
  • tablespoons minced garlic
  • 1 tablespoon brown gravy mix
  • 1 tablespoon ranch seasoning mix
  • cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 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.

Video

Notes

Recipe Tips.
  • Though you can skip searing 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.
  • Use the drippings from the pot to make Pot Roast Gravy.
  • Leftovers can be used 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.

Recipe FAQ

Can I cook a frozen roast?

You should not cook frozen meat in a crock pot, but if you forgot to thaw the roast you can make Instant Pot Pot Roast using a frozen roast.

How to store?

Leftover crock pot roast with potatoes and carrots with drippings 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 and drippings in a baking pan and cover. Heat at 300°F until warm throughout. You can also reheat on the stovetop or the microwave.

This recipe was originally published January 2022.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 325 votes (314 ratings without comment)

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Recipe Rating




23 Comments

  1. Leslie says:

    5 stars
    This dish is so good – absolutely loved it. Plus, very easy to make. Thank you for creating and sharing.

    1. Lil'Luna Team says:

      You are so welcome!! Thank you for saying that! I am so glad you love it!

  2. Nancy Williams says:

    5 stars
    Love this and was really easy

  3. Natasha says:

    5 stars
    Made this Crock Pot Roast with Potatoes and Carrots and it was a huge success! My family devoured this dish and we all enjoyed how delicious, tender and full of flavor it is!

  4. Mel says:

    5 stars
    This was the yummiest when we hosted a family dinner. Can’t wait to make it again!

  5. Kristen says:

    5 stars
    This turned out amazing, the potatoes and carrots soaked up so much flavor and really pulled it all together.

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