This post may contain affiliate links. Please read our disclosure policy.
Just 15 minutes of prep work is all it takes to make this delicious and simple Crock Pot Roast with Potatoes and Carrots!
Our Fav Sunday Dinner
Sunday dinner means family time, which is why it’s our favorite meal of the week!
One of our go-to meals is crock pot roast with potatoes and carrots. It’s 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 making it even better by adding some veggies.
We love this because:
- 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!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 8 hours
- 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
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1 ¼ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2½ pounds small Yukon gold potatoes
- 1 pound baby carrots – you can also 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!
how to make Roast with veggies
- POT ROAST. Heat 1 tablespoon olive oil in a skillet over medium heat. Season 1 (3-pound) 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 1½ tablespoons minced garlic, 1 tablespoon brown gravy mix, 1 tablespoon ranch seasoning mix, 1¼ cups beef broth, and 2 teaspoons Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
- VEGGIES. Add 2½ pounds potatoes and 1 pound baby carrots. Pour the broth mixture 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 into chunks.
- Fill a serving platter, and top the meat and veggies hot with gravy and 2 tablespoons fresh parsley.
Low and Slow
Crock pots cook best on low heat. Patience is rewarded with tender, flavorful meat. HIGH heat will still take 5-6 hours to cook the roast. The LOW setting will take 8-10 hours.
Complete the Meal
- Side dishes: Best Mashed Potatoes, Yeast Dinner Rolls, Easy Tortellini Salad
- Desserts: Buckeye Brownies, Strawberry Shortcake, Easy Chocolate Cake,
- More roast recipes: Crock Pot Pork Roast, Instant Pot Pot Roast, Crock Pot Pot Roast Recipe
More collections: Sunday Dinner Ideas, Crockpot Dinner Ideas, Easy Dinner Ideas
Crock Pot Roast with Potatoes and Carrots
Tender, savory crock pot roast with potatoes and carrots takes 15 minutes to prep for easy go-to comfort food!
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
- 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 into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.
Video
Notes
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.
FREEZE leftovers with drippings in a freezer-safe container and freeze for 2-3 months.
To reheat. Reheat it in a saucepan on the stove over medium heat, and add a little extra broth or water to keep it moist. Alternatively, place it in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 2-3 minutes, or until heated through.
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
Sear the roast first?
- Brown the roast in a large skillet with a bit of olive oil before cooking it. Though you can skip this step, it helps add a delicious layer of flavor to the dish.
Can I cook a frozen roast in a crock pot?
- Thaw meat first for a crock pot roast recipe. Use this Instant Pot Pot Roast recipe to cook a frozen roast.
How do I make gravy from the crock pot?
- Use the drippings from the pot to make Pot Roast Gravy.
Add extra flavor?
- Onion soup mix, garlic powder, or sliced onion would be a great addition. Serve with sprigs of fresh thyme or rosemary.
How to store crock pot roast with potatoes and carrots?
- Leftover crock pot roast with potatoes and carrots with drippings can be put in an airtight container in the refrigerator for 3-4 days.
- Leftover suggestions. We have several ideas, but some of our go-to’s include Green Chile Burritos, Loaded Nachos, French Dip Sandwich, or Beef Empanadas.
- To reheat. Reheat slow cooker pot roast in a saucepan on the stove over medium heat, and add a little extra broth or water to keep it moist. Alternatively, place it in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 2-3 minutes, or until heated through.
How to Freeze?
- Freeze leftovers with drippings in a freezer-safe container for 2-3 months.
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.