Crockpot Roast, Potatoes, and Carrots
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This crockpot roast with potatoes and carrots is the classic Sunday pot roast without the babysitting. A chuck roast cooks on a bed of vegetables in a savory broth for 8 hours, and the juices turn into an easy gravy at the end. It’s a complete dinner from one pot.
- Prep: 20 minutes
- Cook: 8–10 hours on LOW or 5–6 hours on HIGH
- Serves: 6 (6 quart slow cooker)
- One pot: meat, vegetables and gravy together
The best cut for pot roast
Chuck roast is the go-to. It’s well marbled and full of connective tissue that breaks down over a long, slow cook, which is what makes it fall-apart tender. Brisket and bottom round work too, but they’re leaner and less forgiving.
Tips for a better pot roast
- Sear first for a deeper, beefier flavor in both the meat and the gravy.
- Use waxy potatoes like baby golds or reds. They hold their shape; russets tend to fall apart.
- Cut carrots into big pieces (about 2 inches) so they don’t turn mushy.
- Cook on LOW when you can. The longer, gentler cook gives the most tender beef.
Easy swaps
- Onion soup mix: replace the salt, thyme and tomato paste with one packet of dry onion soup mix.
- Vegetables: add celery, parsnips or mushrooms.
- Red wine: swap ½ cup of the broth for dry red wine.
Crockpot Roast with Potatoes and Carrots
Ingredients
Method
- Season and sear: Pat the roast dry and season with the salt and pepper. Sear in the oil in a hot skillet for 3 to 4 minutes per side until well browned (optional but recommended).
- Layer the vegetables: Put the potatoes, carrots, onion and garlic in the bottom of a 6 quart slow cooker. Set the roast on top.
- Add the liquid: Whisk the broth, Worcestershire, tomato paste and thyme and pour it over the roast. Tuck in the bay leaves.
- Cook: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and the vegetables are soft.
- Make the gravy: Move the beef and vegetables to a platter and cover with foil. Discard the bay leaves and skim the fat from the liquid. Whisk the cornstarch with the cold water, stir it into the liquid, cover and cook on HIGH for 15 to 20 minutes until thickened (or simmer it in a saucepan for 2 to 3 minutes).
- Serve: Slice or pull the beef apart and serve with the vegetables and gravy.
Notes
What You’ll Need
- 6 quart programmable slow cooker – fits this recipe with room to spare and switches to warm when done
- Slow cooker liners – make cleanup much easier
- Meat shredder claws – shred meat in seconds
- Instant-read meat thermometer – the easiest way to know meat is safely cooked
Storing and reheating
Refrigerate leftovers in airtight containers for 3 to 4 days. The beef and gravy freeze well for up to 3 months; potatoes can turn grainy after freezing, so freeze them separately or make fresh ones. Reheat covered on the stove or in the microwave until steaming hot.
Frequently asked questions
Do I need to add water?
Only the 1 cup of broth. The roast and vegetables release plenty of liquid as they cook.
Why is my pot roast tough?
Usually it needs more time. Chuck roast gets tougher before it gets tender; keep cooking on LOW and check every hour until it shreds easily with a fork.
Can I put a frozen roast in the slow cooker?
No. Thaw it in the fridge first so it reaches a safe temperature quickly.
