There’s something timeless about a slow-cooked meal, especially when it’s a Crockpot Pot Roast with Potatoes and Carrots. It started for me one chilly evening when I needed dinner to make itself while I ran around all day. I grabbed a chuck roast, some veggies, and my trusty slow cooker. The result? A deeply satisfying dinner my husband asked me to make again the very next night.
Hi, I’m Saly. I’m a home cook, a wife, and someone who learned that simple food can still taste like something special. This recipe is now one of our most requested, flavorful, filling, and made for real life. Whether it’s a quiet Sunday or a midweek reset, it’s always a win on our table.
Table of Contents
Why You’ll Love This Potatoes & Carrots Pot Roast
This recipe is made for anyone who wants big flavor without standing over a stove. The slow cooker turns a marbled chuck roast into fork-tender beef, while carrots and potatoes soak up all the savory juices. What you get is a complete, wholesome meal, with hardly any cleanup.
It’s also:
- Great for leftovers: it reheats well and can be repurposed in sandwiches or soups.
- Make-ahead friendly: prep it the night before, start it in the morning.
- Customizable: add your favorite root veggies or herbs.
Craving another hands-off weeknight dinner? Check out Chicken with Buttered Noodles, it’s fast, kid-approved, and totally comforting.
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Crockpot Pot Roast with Potatoes and Carrots
This Crockpot Pot Roast with Potatoes and Carrots is a no-fuss classic comfort meal. Juicy beef, tender vegetables, and rich savory broth make it a perfect set-it-and-forget-it dinner.
- Total Time: 8 hrs 15 mins
- Yield: 6 servings 1x
Ingredients
3–4 lb chuck roast
1½ lbs baby potatoes, halved
4–5 large carrots, chopped
1 yellow onion, sliced
4 garlic cloves, minced
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1 tbsp olive oil
Instructions
1. Pat chuck roast dry, season with salt and pepper.
2. Heat oil in skillet and sear roast on both sides (3–4 minutes each).
3. Add potatoes, carrots, onion, and garlic to bottom of Crockpot.
4. Place seared roast on top of vegetables.
5. Whisk broth, tomato paste, Worcestershire, thyme, and rosemary. Pour over contents.
6. Cook on LOW for 8 hours or HIGH for 4–5 hours until fork tender.
7. Slice or shred roast and serve with vegetables and broth.
Notes
Store leftovers in an airtight container for up to 4 days.
To thicken the broth, mix 1 tbsp cornstarch with hot broth and stir in.
Great with fresh parsley or crusty bread.
- Prep Time: 15 mins
- Cook Time: 8 hrs
- Category: Hearty Mains
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Ingredients You’ll Need
This Crockpot Pot Roast with Potatoes and Carrots uses everyday ingredients, but they come together in the best way.
- 3–4 lb chuck roast (well-marbled for tenderness)
- 1½ lbs baby potatoes (halved)
- 4–5 large carrots (cut into thick pieces)
- 1 yellow onion (sliced)
- 4 garlic cloves (minced)
- 2 cups beef broth (low sodium)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
If you love cozy, filling casseroles with pantry staples, don’t miss the Cheesy Hamburger Rice Casserole.
How to Make this Crockpot Pot Roast with Potatoes and Carrots
- Sear the roast: Pat the beef dry and season with salt and pepper. Heat olive oil in a skillet over medium-high and sear for 3–4 minutes per side until browned.
- Layer the base: Place potatoes, carrots, onion, and garlic in the bottom of your Crockpot.
- Add the meat: Set the seared roast on top of the veggies.
- Mix the broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the roast and vegetables.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and vegetables are soft but intact.
- Serve: Slice or shred the roast and ladle the broth over everything.
Looking for another one-pot wonder? This French Onion Pot Roast brings a spicy kick with minimal effort.
Tips & Variations
- Even chunks cook better: Chop carrots and potatoes to similar sizes so everything’s done at the same time.
- Swap in other veggies: Parsnips or rutabaga are great fall swaps.
- Want thicker gravy? Stir 1 tbsp of cornstarch into a bit of hot broth, then add it back in 20 minutes before serving.
- Don’t skip searing: It adds deep flavor and keeps the roast juicy.
- Fresh herbs at the end: A sprinkle of chopped parsley brightens the dish.
If hearty family dinners are your thing, you might also love the Garlic Parmesan Crockpot Chicken and Potatoes; cheesy, easy, and totally satisfying.
Frequently Asked Questions
1. Can I use a different cut of meat?
Chuck roast is best for this recipe, but you can also use brisket or bottom round. Just know that leaner cuts may not be as tender.
2. How do I avoid mushy vegetables?
Cut them into large chunks and make sure they’re layered on the bottom of the Crockpot where they’ll cook slower.
3. Do I need to sear the meat?
Technically, no. But searing adds richness and depth you won’t want to miss.
4. Can I prep this the night before?
Yes! Assemble all ingredients in the Crockpot insert, cover, and refrigerate. The next morning, pop it in and cook as directed.
Looking for a crowd-pleasing breakfast you can prep the night before too? This Pumpkin Cinnamon Roll Muffin is a fall favorite around here.
Conclusion: A Tried-and-True Pot Roast That Feels Like Home
This Pot Roast with Potatoes & Carrots isn’t just another recipe, it’s the kind of meal that brings people back to the table. It’s dependable, soul-warming, and completely hands-off. Whether you’re cooking for two or feeding a crowd, it’s one of those dishes that always hits home.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
