There’s something magical about walking into your home after a long day and being greeted by the rich, savory scent of a Crockpot Pot Roast with Potatoes and Carrots. It’s the kind of meal that warms more than your stomach, it soothes your soul. I still remember sitting in Nonna’s kitchen as the roast simmered for hours, the air thick with the aroma of garlic, herbs, and slow-cooked beef. That memory became the heartbeat of this recipe; simple, satisfying, and made with care. Whether you’re new to slow cooking or a seasoned home chef, this dish delivers every single time.
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Why You’ll Love This Crockpot Pot Roast with Potatoes and Carrots
This Pot Roast with Potatoes & Carrots isn’t just another weeknight dinner. It’s the definition of home comfort. The beef becomes fork-tender, the potatoes buttery, and the carrots sweet and caramelized in a broth that’s pure magic. It’s a true “set it and forget it” meal; minimal prep, maximum reward. You’ll love how the flavors deepen over hours, creating a balance that’s savory, rich, and hearty. Pair it with my Rosemary Garlic Mashed Potatoes for the ultimate comfort combo. Whether for Sunday dinners or cold winter nights, this recipe never fails to bring people together.
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Crockpot Pot Roast with Potatoes and Carrots
Tender beef, buttery potatoes, and sweet carrots slow-cooked to perfection in a savory broth.
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
3–4 lb chuck roast
1 lb baby potatoes
4 large carrots, cut into chunks
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth
1 sprig fresh thyme
1 sprig rosemary
Salt and pepper to taste
1 tbsp cornstarch (optional, for gravy)
Instructions
1. Heat oil in a skillet and sear the roast on both sides for 2–3 minutes.
2. Layer potatoes, carrots, and onions at the bottom of the slow cooker.
3. Place roast on top and pour in beef broth.
4. Add garlic, herbs, salt, and pepper.
5. Cover and cook on low for 8 hours or high for 4–5 hours.
6. Optional: remove 1 cup of broth, whisk with cornstarch, and return to pot to thicken.
7. Slice roast and serve with vegetables and gravy.
Notes
Store leftovers in airtight containers; flavors deepen overnight.
Let roast rest 10 minutes before slicing.
Add a splash of red wine for richness.
For gluten-free, use cornstarch instead of flour.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg
Ingredients You’ll Need
For this Potatoes & Carrots Pot Roast, you’ll use everyday staples that transform into something extraordinary after a few hours in your slow cooker.
| Ingredient | Amount |
|---|---|
| Chuck roast | 3–4 pounds |
| Baby potatoes | 1 pound |
| Carrots | 4 large, cut into chunks |
| Beef broth | 2 cups |
| Onion | 1 large, sliced |
| Garlic cloves | 4, minced |
| Fresh thyme and rosemary | 1 sprig each |
| Salt & pepper | To taste |
How to Make It
Creating this Crockpot Pot Roast with Potatoes & Carrots couldn’t be simpler. Follow these steps for a melt-in-your-mouth meal every time.
- Sear the Roast: Heat oil in a skillet and sear the chuck roast on both sides for 2–3 minutes to lock in flavor.
- Layer the Ingredients: Place potatoes, carrots, and onions at the bottom of the slow cooker. Set the roast on top.
- Add Flavor: Pour beef broth over the roast. Add garlic, herbs, salt, and pepper.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4–5 hours.
- Thicken the Sauce (Optional): For a richer gravy, remove 1 cup of broth and whisk with a tablespoon of cornstarch, then return to the pot.
- Serve & Enjoy: Slice the roast and serve it with vegetables and the flavorful broth spooned over top.
If you love this method, you might also enjoy my Crockpot Chicken Alfredo Tortellini, creamy, comforting, and just as effortless.
Tips and Variations
- Add Red Wine: Swap ½ cup of broth for red wine to give your roast deeper, more complex flavor.
- Try Sweet Potatoes: For a touch of sweetness, mix in a few cubes of sweet potato, similar to my Sweet Potato Souffle Casserole.
- Make it Gluten-Free: Use cornstarch instead of flour to thicken your gravy.
- Add Fresh Herbs: Toss in rosemary and thyme sprigs before serving for a burst of aroma.
- Storage Tip: Store leftovers in airtight containers, they taste even better the next day.
Frequently Asked Questions
1. Can I use a different cut of meat?
Yes! While chuck roast is ideal, you can also use brisket or rump roast.
2. Do I need to brown the roast first?
It’s optional but highly recommended. Browning enhances flavor and texture.
3. Can I cook this overnight?
Yes, use the “low” setting for 8–9 hours. Wake up to a tender, perfectly cooked meal.
Final Thoughts
This Crockpot Pot Roast with Potatoes & Carrots is more than just dinner, it’s a memory waiting to happen. Each bite carries warmth, comfort, and a touch of nostalgia. Like my Nonna taught me, cooking isn’t about perfection; it’s about care. With just a handful of ingredients and your slow cooker, you can bring that same love to your table tonight.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
