Mouthwatering Crockpot Roast with Potatoes & Carrots

When fall arrives and the chilly weather sets in, all I can think about is warm, comforting home-cooked meals. Nothing sounds more satisfying on a cold night than a hearty Crockpot Roast with Potatoes and Carrots. What I love most about this fuss-free recipe is that once you toss in all the ingredients to your trusty slow cooker, the meat simmers to fall-off-the-bone tender perfection while the seasoned potatoes and sweet caramelized carrots are left to cook to perfection. You simply set it and forget it, being able to come home after a long day to a heartwarming meal guaranteed to please your whole family. With this easy recipe, you can ditch slaving away for hours in the kitchen and instead spend quality time with loved ones while your crockpot does all the work, creating an effortless deliciousness that will satisfy your craving for the ultimate comfort food.

Crockpot Roast Potatoes Carrots

It’s time to sit back and let the slow cooker do its magic. Let’s get started making this comforting Slow Cooker Pot Roast recipe! First we’ll prep our ingredients and then relax as the warm fragrances fill our home.

Ingredients

Best Cuts of Meat for Pot Roast

When making a pot roast in the crockpot, it’s important to find a cut of meat with nice, even marbling throughout. In my experience, the 3 best options for a moist and flavorful roast are:

1. Chuck Roasts – These are my favorite and best option as they remain tender after long, slow cooking thanks to their high fat content distributed evenly throughout.
2. Rump Roasts – As the 2nd best choice, they tend to be very tender and flavorful, though not quite as succulent as chuck.
3. Bottom Rounds – As the 3rd best selection, they work well but may require a bit more moisture since the marbling is less prominent than the top two picks.

Tips for Perfect Slow Cooker Pot Roast

For those nights when you want a meal that is super easy to make, a lazy slow cooker chuck roast skips the step of browning the meat before cooking. However, I always recommend trying to take the extra few minutes to get some nice browning, as you’ll never look back. Browning the chuck or rump roast before putting it into the crock pot helps to seal in moisture and creates a more delicious texture that results in a juicier pot roast.

Another common mistake is using onion and garlic powders in place of the real thing. Always opt for placing a few fresh onion and garlic cloves right into the crock pot instead. The added fresh flavors will make your pot roast shine even more.

Lastly, while a crock pot roast with fresh herbs is even better than using dried, it’s worth the splurge to often find them bundled together in a blended package for a slower cooker pot roast recipe that is easier to make. Potatoes also add lots of rich flavor and satisfying heartiness to the dish.

For the last but not the least detail, always adding potatoes cut into cubes instead of using whole Russet potatoes. This will turn out better than ending up with Potato soup! Instead, waxier potatoes like Yukons are best for keeping whole in the crock pot to help keep the potatoes and meat moist instead of becoming gluey. Cut and serve the potatoes whole at the end for a beautiful presentation. Then you can sit back and heartily savor every bite without a care in the world about potato size details – just relaxing and enjoying the ultimate pot roast recipe. Simple ingredients, layers, rich, satisfying, flavor.

Make-Ahead Method

For easy preparation and make-ahead convenience, here is a method to have your crockpot roast potatoes carrots recipe ready on a busy day:

1. Combine the gravy ingredients ahead of time such as broth, wine or other liquids, flour or cornstarch for thickening and seasonings. This allows the flavors to meld together.

2. Prepare the carrots by washing and drying them thoroughly. Also have the potatoes washed, peeled and cut ready to add to the crockpot when cooking begins. Ready prep makes recipe execution effortless.

3. Sear the meat just before cooking for best flavor, but the step can be skipped with acceptable results also. If searing ahead isn’t possible, simply place the unseared meat into the crock pot along with the pre-made gravy and carrots.

4. Refrigerate the fully assembled crock pot contents up to 1 day, then cook as outlined, just add about 30 minutes to the total cooking time when starting from the cold state. An excellent make-ahead method for casual gatherings.

How to Cook Melt in the Mouth Roast Beef in Slow Cooker?

To get started, I preheat my large crockpot, which has seen many delicious meals come together through the years, by turning it to low heat. In one of my trusty large cast iron skillets over medium-high heat, I add a generous glug of olive oil that I keep in an antique bowl by the stove. Patting the roast dry with my favorite threadbare kitchen towels, I generously season all sides with salt and pepper from my mother’s vintage mills. Once the oil is hot, I add the roast and sear it for 4–5 minutes per side, enjoying the savory aromas filling my kitchen as it takes on a lovely golden brown hue all over.

Once both sides of my roast are beautifully seared, I place it in my slow cooker that has been lightly misted with cooking spray. Turning up the heat under the skillet, I add 2 cups of beef broth along with a sprinkle of Worcestershire sauce to deglaze, scraping deliciously browned bits stuck to the bottom. To this I stir in ranch packets and a blend of garlic powder and paprika, letting it all bubble and simmer until a rich gravy starts forming.

Many people often wonder when to add potatoes to slow cooker roast? While the gravy simmers, I consider the best time myself. I assemble the rest of the ingredients in my trusty stoneware – carrots, onions and potatoes that will soak up every last drop surrounded by and blanketed over the top of the tender roast. Pouring the hot gravy mixture over top, I add the lid and set it to cook for the afternoon, surrendering to the comfort of letting my well-loved appliances work their magic as hearty aromas waft through the house.

How to Thicken Gravy for Pot Roast?

For myself, I always prefer a nice thick gravy with my crockpot roast potatoes carrots, so I always thicken the broth left over from cooking. Over the years I’ve tried several different methods for thickening, but I prefer taking the cornstarch route as it doesn’t have me add any extra fat like butter or flour. When thickening with flour, I prefer to thicken the gravy after cooking, as trying to thicken with flour or cornstarch at the beginning doesn’t always thicken properly and can leave a floury or cornstarch flavor behind. Here’s how I thicken my gravy:

1. Whisk 3 Tbsp cornstarch into 1/2 cup of the cold beef broth in a small bowl until smooth. Pour the cornstarch mixture into the saucepan of warm beef broth from the crockpot. Bring to a simmer over medium heat, stirring constantly. Let the gravy simmer for 30–60 seconds, continuing to stir, until thickened to your desired consistency.

2. Plate the pot roast and vegetables on warmed plates. Pour the thickened gravy over the top. Top with a sprinkle of fresh parsley if desired. 

How to Make Brown Gravy More Flavorful?

The following ingredients can be added to your gravy to increase the depth and layers of flavor, while also helping to achieve that rich, dark brown color we all love:

1. Beef and Chicken Broth: Using a combination of the two types of broth adds an even greater depth of flavor.

2. Soy Sauce: A few dashes of soy sauce enhances and ties together the other flavors while also adding that savory umami component.

3. Worcestershire Sauce: This makes a great alternative to soy sauce for those wanting to avoid soy.

4. Kitchen Bouquet Browning and Seasoning Sauce: Adding just a few drops will give your gravy a subtle but noticeable hint of a darker brown color. You can usually find it on the aisle where they sell the gravy packets.

5. Onion powder, Garlic powder, extra 1/2 teaspoon of chicken or beef bouillon.

6. Optional additions: Fresh or dried herbs such as thyme, rosemary or sage.

7. Cold Butter: Swirl in 1–2 tablespoons of cold butter towards the end of cooking. This technique called “monter au beurre” adds a smooth, velvety finish to gravies and sauces.

Serve Roast, Potatoes, and Carrots

When it’s time to serve up this cozy pot roast creation, I like to take the roast out of the crockpot and shred all the tender meat with two forks. Like most home cooks, I discard any large pieces of fat that I see. 

Once the meat is pulled apart into hearty shreds, it’s time to eat! For myself, I usually roll the shredded meat and veggies all together in soft dinner rolls for the ultimate handheld meal. But if I want something a bit lighter to balance it out, I may add another veggie like creamed corn or a fresh salad. Creamy Macaroni and cheese is also a good, comforting side to serve family style from a baking dish. Then it’s time to dig in to this cozy one-pot wonder!

RELATED: Creamy Chicken and Herb-Infused Gnocchi in the Crockpot

Tips and Tricks

Here are some tips and tricks for making crockpot roast potatoes carrots:

• Selection of Beef: The first choice for beef should be a chuck roast. Not only is it typically the least expensive, the fat that is marbled through the roast causes it to become tender and shred easily. A shoulder roast is similar to a chuck roast, but better for serving the roast in slices. A third option is to use a round roast.
• Cooking Method: For tender beef, a beef roast is a fatty, tough cut of meat, so it’s best cooked on low and slow temperatures. Tough meats need to be cooked for longer periods of time at a lower temperature, which does the work of breaking down the tough connective tissue and collagen in the muscle fibers, resulting in meat that is juicy and fall-apart tender.
• Roast Preparation: Make sure the chuck roast is completely thawed for the best cooking results.
• Cooking Time: Unfortunately, cooking time will increase if using a roast that is larger than 3 to 4 pounds. The cooking times shown are for a boneless roast in that general size range.
• Brief Searing: Searing the roast isn’t completely necessary but adds a nice color, texture, and flavor element. It produces the best flavor and helps to tenderize the meat. Even when in a rush, go ahead and sear – it’s worth it!
• Browning the Roast before cooking: Some recipes specifically call for this. Though you can skip the step, it really helps to add a delicious layer of flavor to the dish.
• Choosing Vegetables: Leave the veggies in large pieces. Feel free to add as many veggies as your family will enjoy. Celery, sliced yellow onions, smashed garlic, and fresh rosemary/thyme make great additions to the meal. For best results, leave the baby potatoes whole, or slice large potatoes into halves or quarters. Carrots can be sliced into large, 2-inch or longer chunks. This arguably most important step of the recipe is leaving the produce in whole or large pieces so they don’t get mushy before the roast is done.
• Checking on the Roast: Potatoes on the roast and lid on – as the roast cooks, you may be tempted to lift the lid to check on it. However, losing the heat on each check slows the cooking process by 30 minutes or more. Try not to remove the lid multiple times in a day as it disrupts the slow cooking method. Cooking times vary depending on the size of the chuck roast. Aim to cook the roasts on low for 8 hours, or until the meat is tender.
• Beef Broth Alternative: If you don’t have beef broth on hand, dissolve 1 beef bouillon cube in 8oz of hot water. This mixture can be substituted for store-bought beef broth in a 1:1 ratio.

Can You Freeze Slow Cooker Pot Roast?

When making my slow cooker pot roast, I often find myself with leftovers that simply won’t fit in my refrigerator. Rather than waste the extras, I like to freeze portions for easy reheating weeks down the road. The moist, tender meat and broth hold up very well, usually staying fresh-tasting for up to three months tucked away in my chest freezer.

To thaw a package, I place the tightly wrapped container in the refrigerator overnight or for at least 8 hours. Come dinnertime, all I have to do is scrape the frozen goodness into a saucepan and simmer gently until heated through. In no time at all, I’m transported back to that cozy evening when this comfort food creation first came together – it’s like having a little taste of home no matter the season.

How to Store Slow Cooker Pot Roast?

Once family and friends have enjoyed their fill of my pot roast creation, there are usually a few portions left begging to be stored for easy meals later in the week. I like to store any leftover crockpot roast potatoes carrots in a shallow airtight container and place it in the refrigerator where it will stay fresh and moist for up to four days. Then it’s simply a matter of reheating the meat and gravy mixture either in the microwave, the oven at 300°F until heated through, or back in the slow cooker on low for a few hours. No matter the day, coming home to a crockpot full of the familiar and hearty aromas is pure comfort. It’s little moments like that which make all the cooking worthwhile for this home cook.

Substitutions 

This slow crockpot roast potatoes carrots roast recipe allows for flexibility in certain ingredients while maintaining the core components that make it so satisfying. Substitutions can be made in the protein, produce and liquids as follows:

Meat Options

• Chuck roast, chuck shoulder roast and round roast are the recommended cuts for tenderness and flavor after long braising. Pork shoulder could also work if cut into similarly sized pieces.
• For best results when using a 6-quart slow cooker, choose a roast weighing 3 to 4 pounds for proper cooking. Larger cuts may not become fall-off-the-bone tender.

Potato Swaps

• Baby potatoes or new potatoes have ideal textures after hours of cooking.
• If using larger russets or Yukon, dice into halves or large pieces less than 1/2 inch wide to prevent mushiness.
• Small whole carrots may become soft, so slice into 1-2 inch chunks for firmer bites.

Herb flexibility

• Onion and garlic are key ingredients that enhance flavor. Leaving them out is not advised.
• Thyme and rosemary can be substituted with an Italian seasoning blend still imparting savory tastes.

Liquid Options

• Beef broth brings out the most meaty flavors but vegetable or chicken broth work in a pinch.
• Dijon mustard adds a subtle acidity without making the whole dish taste strongly of mustard.

Gravy Thickener

• Cornstarch creates a luscious braising liquid but can be left out if a thinner sauce is preferred.

Conclusion

With tender roast, hearty potatoes and veggies simmered in rich gravy, slow cooker pot roast is the quintessential comfort food. Whether you’re freezing portions for busy nights or packaging leftovers to enjoy all week, following these tips ensures you’ll always have a little taste of cozy warmth on hand. So grab your crockpot and get ready – the ultimate crave-worthy crockpot roast potatoes carrots feast is just hours away!

Frequently Asked Questions (FAQs) about Crockpot Roast Potatoes Carrots

1. Can I use a different cut of meat for perfect slow cooker pot roast?

Absolutely, cuts like chuck, brisket or even beef shank work beautifully when slow cooked until fork-tender. Just ensure a reasonably sized piece that will fit your cooker.

2. Can I add wine to my slow cooker pot roast? 

A robust red wine adds wonderful depth of flavor to the pot roast. Add approximately 1 cup near the end of the cooking time so it does not overpower the other ingredients.

3. When should I make slow cooker pot roast?

Winter weekends are most fitting but busy work nights are ideal as the pot roast simmers all day on its own. The hearty meal is satisfying any chilly season.

4. How many people can I feed with a Slow Cooker Pot Roast? 

In general, a 3-4 pound roast will comfortably serve 6-8 people with leftovers for sandwiches, while still having plenty for seconds. Portion sizes can vary.

5. What should I serve with crock pot roast? 

Buttery mashed potatoes and carrots are classic pairings that soak up the robust gravy. Crusty bread, green beans and a crisp salad round out the meal nicely.

6. What size slow cooker do I need? 

A 4-6 quart oval cooker accommodates most pot roast recipes nicely to feed 4-6 people. Larger families may find an 8-quart suitable for generous portions.

7. What cut of meat should i use? 

Chuck roast or shoulder roast are generally recommended as they contain collagen that dissolves into gelatin during long cooking, resulting in melt-in-your-mouth tender meat every time.

8. Doesn’t searing “seal in the juices” of a roast? 

Modern research shows searing alone does not seal in juices. Long, slow cooking is what results in juicy pot roast by breaking down connective tissues over several hours.

9. Do carrots go soft in slow cooker? 

Carrots will soften significantly with long cooking but may hold their shape more than potatoes. For ultimate texture, slice them 1/4″ thick or smaller before slow cooking.

10. Can you freeze pot roast? 

Certainly, frozen pot roast retains its moisture and flavor well. Simply package cooked portions or full meals in an airtight freezer bag or container.

11. Can I cook this pot roast recipe in the oven? 

Absolutely, simply braise in a covered oven-safe Dutch oven or casserole dish at 300°F, adding liquid as needed and checking for doneness after 3-4 hours.

12. Can I use baby carrots in my slow cooker pot roast? 

Cut baby carrots into 1-2 inch chunks to prevent them from becoming too soft during the long, slow braise.

13. Can I cook my slow cooker pot roast on high heat? 

While not prohibited, low and slow is best to allow the collagen time to completely break down for ultra-tender meat.

14. How long does it take to cook a roast in the slow cooker? 

On average, a 3-4 pound roast will require 7-9 hours on low heat to reach ultimate fork-tenderness.

15. Why are my potatoes and carrots still hard in slow cooker? 

They may not have cooked long enough – check doneness after 7-9 hours on low. Larger dice size can also prevent softening.

16. Do you have to brown a roast before putting it in the crockpot? 

Browning is optional but enhances flavor. The low, slow cooking method will yield tender results with or without searing.

17. Shouldn’t I sear my roast first? 

While searing is optional, it creates a crust without necessarily improving tenderness when fully submerged in liquid for hours.

18. How long to cook a 2 lb roast in slow cooker?

A 2 lb roast will take approximately 6-8 hours on low heat to become fall-off-the-bone tender in a slow cooker.

19. How long to cook a 3 lb roast in slow cooker?

A 3 lb roast typically requires 7-9 hours of slow cooking on low to reach ideal tenderness. Start checking for doneness after 6 hours.

Crockpot Roast Potatoes Carrots

Recipe by Carmen FoodieCourse: CrockPot Meals

Servings

4

servings

Prep time

30

minutes

Cooking time

8

hours 

Calories

354

kcal

Total time

8

hours 

30

minutes

This easy slow cooker recipe delivers incredibly tender pot roast with vegetables in a savory gravy. With just a few ingredients tossed into the crockpot, dinner is ready when you are after an all-day simmer. Comforting and satisfying, it’s the definition of cozy home cooking.

Ingredients

• 1 1/2 lbs chuck roast

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 large onion, sliced

• 1.5 cloves garlic, minced

• 1 cup beef broth

• 1 tsp Worcestershire sauce

• 1/2 ranch seasoning packet

• 1/2 brown gravy packet

• 1/4 tsp paprika

• 8 oz baby potatoes, halved

• 4 carrots, sliced

• 1.5 tbsp cornstarch

• 1/4 cup water

• 1 sprig fresh thyme

Directions

• Season chuck roast with salt and pepper. Heat olive oil in skillet and sear roast on all sides.
• Place roast in slow cooker. Add sliced onions, garlic, broth, Worcestershire sauce, seasoning packets and paprika.
• Arrange potatoes and carrots around roast.
• Cover and cook on Low for 8-10 hours, until roast is tender.
• Remove roast from slow cooker and shred meat with forks. Return to slow cooker.
• Mix cornstarch and water until smooth. Stir into slow cooker juices. Cook 30 mins until gravy thickens.
• Serve shredded roast and vegetables over mashed potatoes or rice. Enjoy!