Crock Pot Roast with Potatoes and Carrots

5 from 325 votes

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 and a favorite one-pot meal!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

crock pot
crock pot liners
meat shredder claws

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 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