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Crock Pot Roast with Potatoes and Carrots Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange Vegetables. Nestle the potatoes around the roast in the slow cooker and then layer the carrots on top. Do not stir once arranged.
  7. 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.
  8. 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.

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Find it online: https://dailydinnersolutions.com/crock-pot-roast-with-potatoes-and-carrots-recipe/