If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, this Crock Pot Roast with Potatoes and Carrots Recipe is exactly what you need. Slow-cooked to perfection, this dish features a tender, juicy chuck roast surrounded by perfectly cooked baby potatoes and sweet carrots. The blend of spices and rich savory broth creates layers of flavor that fill your kitchen with an inviting aroma. It’s the kind of meal that brings everyone together and makes any day feel special.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to building the delicious layers of this crock pot roast. Each one plays an important role—from the tenderizing flour to the flavorful broth, the fresh vegetables, and the spices that bring everything alive.
- 3-4 lb. Chuck Roast: The star of the dish, providing rich flavor and melt-in-your-mouth texture when slow-cooked.
- 2 tablespoons flour: Helps to create a beautifully thickened gravy that coats the meat and veggies.
- 4 tablespoons olive oil: For searing the roast and locking in those savory flavors.
- 2 teaspoons brown sugar: Adds a subtle sweetness to balance out the spices and broth.
- Seasonings (salt, garlic powder, onion powder, chili powder, paprika, black pepper): A robust mix that gives the roast its irresistible savory kick.
- Chicken and beef broth: The flavorful liquid that keeps everything tender and juicy while cooking.
- Beef bouillon cube or better than bouillon: Intensifies the beefy richness of the broth.
- Soy sauce (or Worcestershire sauce): Adds an umami depth that elevates the entire dish.
- Baby potatoes: Creamy and tender, these absorb the roast’s lovely juices.
- Carrots: Sweet and hearty, they bring a beautiful color contrast and natural sweetness.
- Corn starch and cold water: For thickening the gravy to just the right consistency.
- Kitchen Bouquet (optional): For that gorgeous deep brown color and extra savory flavor.
- Cold unsalted butter: Adds richness and a glossy finish to the gravy.
How to Make Crock Pot Roast with Potatoes and Carrots Recipe
Step 1: Season and Flour the Roast
Start by patting your chuck roast completely dry; this step is crucial for achieving a beautiful sear later on. Mix together all the seasonings — salt, garlic powder, onion powder, chili powder, paprika, black pepper, and the brown sugar — then massage this flavorful blend all over the roast. Finally, dust the roast evenly with flour to help thicken the gravy that will develop.
Step 2: Sear the Roast
Heat olive oil in a large pan over medium-high heat until shimmering. Carefully add the roast and sear each side for 2 to 3 minutes, creating a rich, golden brown crust. This step locks in flavor and creates those irresistible caramelized edges. If the pan gets too hot, lower the heat to prevent burning. Once seared, remove your roast and set it aside.
Step 3: Prepare the Gravy Base
In a bowl, whisk together chicken broth, beef broth, bouillon, additional onion and garlic powder, and soy sauce. Pour some of this mixture into the pan you used for searing and use a silicone spatula to scrape up all those tasty browned bits stuck to the bottom. These bits are little flavor bombs that make your gravy sing. Transfer the entire mixture into your slow cooker.
Step 4: Prep the Potatoes
Trim the baby potatoes by cutting them into halves or thirds for even cooking—if your potatoes are small (1 to 2 inches), leaving them whole is perfectly fine. Their size consistency helps ensure they become tender without overcooking.
Step 5: Prep the Carrots
Peel the carrots and slice them in halves or thirds, depending on their thickness. Super thick carrots can be halved lengthwise too. The carrots will soften and soak up the roast’s juices, adding a lovely natural sweetness.
Step 6: Assemble in the Slow Cooker
Arrange the potatoes evenly around the bottom of the slow cooker, nestle the seared roast on top, and then scatter the carrots over the roast. Secure the lid tightly and resist the urge to lift it during cooking; keeping the heat trapped is key to perfect tenderness.
Step 7: Slow Cook to Perfection
Cook on high for 5 to 6 hours or on low for 8 to 10 hours. The long, slow cooking breaks down the connective tissue in the chuck roast, resulting in an unbelievably tender and flavorful meal.
Step 8: Final Touches
Carefully remove the roast, potatoes, and carrots from the slow cooker and transfer them to a warm serving platter. Tent with foil to keep warm while you finish the gravy. This moment feels a little like unveiling a masterpiece—trust me, you’ll be proud.
How to Serve Crock Pot Roast with Potatoes and Carrots Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a fresh, vibrant pop of green that complements the deep, hearty colors of the roast and veggies. A little cracked black pepper on top can also add a subtle kick just before serving.
Side Dishes
Though this crock pot roast is a one-pot wonder, pairing it with creamy mashed potatoes or a simple green salad can elevate your feast. Crusty bread or warm dinner rolls are practically necessary for soaking up every last drop of gravy.
Creative Ways to Present
For a beautiful family-style meal, serve the roast sliced alongside the potatoes and carrots on a large wooden board or rustic platter. Drizzle the thickened gravy generously over everything right before everyone digs in. It’s an effortless yet stunning presentation that invites conversation and hungry hands alike.
Make Ahead and Storage
Storing Leftovers
Place any leftover roast, potatoes, and carrots in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
If you want to save servings for later, you can freeze the cooked roast and veggies in freezer-safe containers or bags for up to 3 months. Be sure to include some gravy or broth to keep everything moist upon reheating.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, adding a splash of broth or water if the meat or veggies seem dry. Cover while reheating to retain moisture and warmth.
FAQs
Can I use a different cut of beef for this crock pot roast?
Absolutely! While chuck roast is perfect for slow-cooking due to its marbling and tenderness, you can also use brisket, rump roast, or even a round roast. Just keep in mind that cooking times and tenderness might vary slightly.
Is it necessary to sear the roast before putting it in the crock pot?
Searing is highly recommended because it locks in flavor and creates a wonderful crust that adds depth to the overall taste of your roast and gravy. Skipping this step saves time, but your roast won’t be quite as flavorful.
Can I add other vegetables to this recipe?
Definitely! Root vegetables like parsnips, turnips, or rutabaga complement the potatoes and carrots beautifully. Just adjust cooking times for any vegetables that might cook faster or slower.
What can I use instead of Kitchen Bouquet for browning?
If you don’t have Kitchen Bouquet, you can simply omit it or use a little balsamic vinegar or soy sauce to help give the gravy a deeper color while adding some richness.
How do I thicken the gravy if it’s too thin after cooking?
Mix the corn starch with cold water to create a slurry, then stir it into the hot liquid in the slow cooker or a pan. Cook over medium heat until it thickens, adding butter last for a silky finish.
Final Thoughts
There’s something so special about the simplicity and warmth of this Crock Pot Roast with Potatoes and Carrots Recipe. It’s one of those meals that never goes out of style and is perfect for busy days when you want a comforting dinner waiting for you. So, grab your crock pot, gather your ingredients, and treat yourself and your loved ones to a feast full of rich, savory goodness. You won’t regret it.
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Crock Pot Roast with Potatoes and Carrots Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This classic Crock Pot Roast recipe features a tender and flavorful chuck roast slow-cooked with baby potatoes and carrots in a savory gravy. The roast is first seasoned and seared to develop a rich crust before being cooked with a blend of chicken and beef broths, herbs, and seasoning for a comforting and hearty meal perfect for family dinners.
Ingredients
Meat and Seasonings
- 3–4 lb. Chuck Roast (see notes for other cut options)
- 2 tablespoons flour
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Liquids and Broths
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 tsp better than bouillon)
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
- 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
Vegetables
- 2 ¼ lbs. baby potatoes, halved or quartered if large
- 2 lbs. whole carrots, peeled and cut into halves or thirds
Finishing Ingredients
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 4 tablespoons olive oil
- 1 tablespoon cold unsalted butter
Instructions
- Season the Roast. Pat the chuck roast completely dry with paper towels. In a small bowl, combine all the seasoning ingredients: brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper. Massage this seasoning mix evenly onto all sides of the roast. Then, sprinkle the roast with flour, coating the entire surface evenly.
- Sear the Roast. Heat olive oil in a large skillet or pan over medium-high heat until the oil is hot and shimmering. Place the seasoned roast in the pan and sear each side for 2-3 minutes until a rich brown crust forms. Adjust heat if needed to avoid burning. Remove the roast from the pan and set aside.
- Prepare the Gravy Base. In a medium bowl, whisk together chicken broth, beef broth, beef bouillon cube, additional onion powder, garlic powder, and soy sauce (or Worcestershire). Pour a portion of this mixture into the skillet used to sear the roast. Use a silicone spatula to scrape and deglaze the browned bits from the bottom and sides of the skillet to develop extra flavor. Transfer the skillet gravy along with the remaining broth mixture into the slow cooker.
- Add Roast and Juices. Place the seared roast into the slow cooker along with any juices collected on the plate from resting. Pour everything into the slow cooker to ensure maximum flavor transfer.
- Prepare Vegetables. Cut the baby potatoes in half or thirds depending on their size. Leave smaller 1-2 inch potatoes whole. Peel the carrots and cut them into halves or thirds lengthwise, trimming very thick carrots in halves lengthwise for size consistency.
- Arrange Vegetables. Nestle the potatoes around the roast in the slow cooker and then layer the carrots on top. Do not stir once arranged.
- Slow Cook. Secure the lid on the slow cooker tightly. Cook on high heat setting for 5-6 hours or on low for 8-10 hours. Avoid opening the lid during cooking to prevent heat loss and ensure tender meat.
- Finish the Gravy and Serve. Carefully remove the cooked roast, carrots, and potatoes from the slow cooker to a serving platter and tent loosely with foil to keep warm. Mix 3 tablespoons corn starch with 3 tablespoons cold water to create a slurry; stir this into the cooking liquid in the slow cooker with 1 tablespoon cold unsalted butter over medium heat on the stovetop or in a separate pan to thicken the gravy before serving.
Notes
- Chuck roast is preferred for slow cooking due to its marbling, but brisket, rump roast, or sirloin tip can also be used.
- For a richer color, use Kitchen Bouquet browning sauce optionally.
- Adjust vegetables based on availability; potatoes and carrots are traditional slow cooker sides for this dish.
- Do not open the slow cooker lid during cooking to avoid heat and moisture loss, which prolongs cooking time.
- If you do not have a slow cooker, a Dutch oven can be used to cook the roast covered at 325°F for approximately 3-4 hours.
- Use low sodium soy or Worcestershire to control saltiness in the gravy.
