Crockpot Pot Roast with Potatoes and Carrots: 7 steps to perfection

Scale

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)

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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.

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.