Crock Pot Roast with Potatoes and Carrots

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.

Pot roast with veggies served in a white dish.

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!

A tied up beef roast being browned in a skillet

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!)

Pan drippings for Pot Roast with Veggies.

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:

Crock pot filled with ingredients for Pot roast with veggies.

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.

Cooking pot roast with veggies in a crock pot

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:

  1. Preheat the oven to 325°F. 
  2. 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. 
  3. 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.
  4. Add the roast back into the pot. Use a basting tube, or ladle to pour liquid over the top of the roast.
  5. Cover with a lid and bake for 2 hours.
  6. Remove the lid and add in the carrots and potatoes.
  7. 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:

Crock Pot Roast with Potatoes and Carrots

5 from 5 votes
Tender, savory Pot Roast with Veggies takes 15 minutes to prep and tastes absolutely amazing. It all cooks together in the crock pot for an easy and impressive dish.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10
Calories 287 kcal
Author Lil’ Luna

Ingredients

  • 1 tablespoon olive oil
  • 1 3 pound chuck roast
  • salt and pepper to taste
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon brown gravy mix
  • 1 tablespoon ranch seasoning mix
  • 1 1/4 cups beef broth
  • 2 teaspoon Worcestershire sauce
  • 2.5 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 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.
  • 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

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    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!