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Crockpot Pot Roast with Potatoes & Carrots

Crockpot Pot Roast with Potatoes & Carrots

The Ultimate Crockpot Pot Roast with Potatoes & Carrots: Comfort Food Made Easy. This remarkably simple yet incredibly satisfying meal tenderizes the beef to perfection, while the vegetables soak up all the savory flavors. Features a rich, aromatic gravy.
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Prep Time 20 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast Ingredients
  • 3-4 pound chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup dry red wine optional, but adds depth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
Vegetables
  • 2 pounds Yukon Gold potatoes cut into 1.5-inch chunks
  • 1 pound carrots peeled and cut into 1.5-inch chunks
Gravy Thickener
  • 1/4 cup all-purpose flour optional, for thickening the gravy
  • 1/4 cup cold water optional, for thickening the gravy
Optional Garnish
  • fresh parsley chopped

Equipment

  • Slow Cooker
  • Large skillet
  • Dutch Oven

Method
 

  1. Pat the chuck roast dry with paper towels. This helps create a better sear.
    3-4 pound chuck roast
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until a nice brown crust forms. This step adds a significant depth of flavor to your Crockpot Pot Roast with Potatoes & Carrots. Remove the roast from the skillet and place it in your slow cooker.
    2 tablespoons olive oil, 3-4 pound chuck roast
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 large yellow onion, 3 cloves garlic
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. If not using wine, skip this step.
    1/2 cup dry red wine
  5. Pour the beef broth, Worcestershire sauce, and soy sauce into the skillet. Stir in the dried thyme, rosemary, black pepper, and salt.
    1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt
  6. Pour the liquid mixture from the skillet over the chuck roast in the slow cooker.
    3-4 pound chuck roast
  7. Arrange the cut potatoes and carrots around the roast in the slow cooker.
    2 pounds Yukon Gold potatoes, 1 pound carrots
  8. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the roast is fork-tender and the vegetables are tender.
  9. Once the roast is cooked, remove it and the vegetables from the slow cooker and place them on a serving platter.
    3-4 pound chuck roast, 2 pounds Yukon Gold potatoes, 1 pound carrots
  10. If you desire a thicker gravy, in a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Turn the slow cooker to HIGH (if it’s not already) and stir the slurry into the remaining liquid in the slow cooker. Let it simmer, stirring occasionally, until thickened, about 5-10 minutes. Alternatively, you can strain the liquid into a saucepan, whisk in the slurry, and thicken over medium heat on the stovetop.
    1/4 cup all-purpose flour, 1/4 cup cold water
  11. Slice or shred the pot roast and serve it with the cooked potatoes and carrots. Spoon the rich gravy over everything. Garnish with fresh parsley if desired. Enjoy your delicious Crockpot Pot Roast with Potatoes & Carrots!
    3-4 pound chuck roast, 2 pounds Yukon Gold potatoes, 1 pound carrots, fresh parsley

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat on the stovetop, in the oven, or in the microwave.