Crock pot roast with potatoes and carrots is a delicious and flavorful meal your entire family will love! This fall-apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old-fashioned favorite that is perfect for Sunday dinner or any night of the week!
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Making a cozy meal like a crock pot roast with potatoes and carrots is one of my favorite one-pot meal ideas! Once fall hits and it gets colder, there is nothing better than coming home to this easy weeknight meal!
Serve this alongside some fluffy cornbread, fresh green beans, or a salad and you have a simple and delicious dinner! And if you're looking for another easy dinner for winter, try this slow cooker chicken spaghetti!
Why You Will Love This Slow Cooker Recipe
Here are the top 5 reasons you will love this crock pot roast with potatoes and carrots:
- A simple, complete meal that is healthy, easy, and quick to prepare. Slow-cooked and done by dinner time!
- Cozy & healthy comfort food that is a delicious fall stew for chilly nights.
- Crock pot roast with potatoes & carrots is perfect for Sunday dinner or weeknights.
- Simple ingredients go in at the same time - just a few minutes of prep!
- Healthy & hearty recipe that is naturally gluten-free, Whole30, and paleo.
Ingredients to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
What Kind of Meat Is Used for Pot Roast?
Beef chuck roast is the beef shoulder cut. It is the best cut of meat for pot roast.
It has a rich beefy flavor and is perfect for slow cooking or braising.
Look for center-cut chuck roast, chuck center roast, chuck pot roast, or pot roast when shopping for beef at the grocery store or butcher.
Cuts of beef like tri-tip roast, top round roast, or bottom round roast (rump roast) are also similar to chuck roast.
Best Potatoes for Pot Roast
I use smaller potatoes like baby, new, yellow, or fingerling potatoes. Whole potatoes work best, but slicing them in half also works if the potatoes are large.
If you are using larger potatoes, they should be cut into uniform pieces. Aim for a size about the size of half of a lime or lemon.
Red potatoes and Yukon gold potatoes are also very popular potatoes for pot roast. Some people even swear by Russet potatoes, however, I prefer a sturdier potato.
You do not need to peel potatoes before assembling the crock pot.
Other Ingredients and Vegetables for Pot Roast
Shallots or onions and garlic provide delicious flavor to the pot roast.
Horseradish adds so much flavor to this dish. It has a naturally spicy flavor that is softened during the cooking process.
Beef broth, beef bone broth, or beef stock provide the base for the gravy. Use arrowroot or cornstarch slurry to thicken the liquid and create a gravy.
Red wine vinegar, balsamic vinegar, or red wine add flavor and acidity to the dish. Worcestershire sauce is also a great pantry item to add.
Whole carrots roughly chopped into 3-inch halves hold up very well in this recipe. Parsnips or turnips are a great choice for pot roast veggies as well.
Baby carrots are not recommended.
Generous amounts of salt and pepper are good basic seasonings for pot roast.
How to Make This Pot Roast in the Crock Pot
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - When Should I Add My Potatoes and Carrots to the Crock Pot?
Add carrots, potatoes, half of the fresh herbs, and garlic to the pot. Carrots and potatoes go on the bottom of the meat.
Step 2 - Season the Beef
Season the meat with salt and pepper on both sides. Place the meat on top of the vegetables and potatoes.
Step 3 - Create the Au Ju Gravy Mix
Whisk together the beef bone broth, dijon mustard, and red wine vinegar, and pour over the meat and veggies. Rub horseradish onto both sides of the roast.
Step 4 - Slow Cook Pot Roast
Top with remaining fresh herbs. Cook the roast on low for 8-10 hours.
Once the meat is tender, you can use a fork to shred the beef easily.
Step 5 - How to Make and Thicken Gravy for Pot Roast
The beef broth will create pot roast gravy. It will be thin during cooking.
Add arrowroot or cornstarch to water to thicken the gravy and then stir it into the crockpot.
The gravy for this recipe is not super thick like one you would serve with mashed potatoes. It is more like a thicker au ju gravy.
How Long Does It Take to Cook a Pot Roast at 350 Degrees in the Oven?
- How long to cook a roast at 350 degrees will depend on the size of your roast. For a 3-lb cut, you will cook it in the oven anywhere from 2 to 2 ½ hours.
- If you prefer to roast pot roast at 325 degrees, it will take more time.
- Follow the preparation directions written on the recipe card and roast in the oven. Use a Dutch oven or large roasting dish with a lid to roast it.
Instant Pot Instructions
- Follow the same directions as slow cooking for Instant Pot preparation. Cut the beef into large chunks for more even cooking.
- Pressure cook on high for 60-80 minutes depending on the size of your roast.
- Searing the meat over medium-high heat in olive oil in a large skillet is recommended before cooking when using a pressure cooker or instant pot to cook pot roast.
Storage, Freezing, Make-Ahead, and Reheating
- Store cooked beef and vegetables in an airtight container for up to 4 days in the refrigerator.
- To freeze, store in a freezer-safe container for up to 3 months.
- You can assemble the crock pot roast the day before and slow cook the next day (perfect for Christmas and holidays!)
- To reheat the leftover pot roast, add some gravy and reheat on the stovetop over medium heat until heated through.
Other Expert Tips for Success
- Slow cooking is the best way to make juicy and flavorful pot roast. Opt for this cooking method over the oven or instant pot if you can.
- You can chop the fresh herbs, or add them whole for ease. Remove any stems before serving.
- You do not have to sear the meat, however, if you want to take the extra step, it is worth it!
- Use full-sized, chopped carrots instead of baby carrots as they tend to get mushy.
- Use small, whole potatoes rather than chopped Russet potatoes for a better texture and taste.
- Use leftover pot roast and gravy to make delicious sandwiches or leftover beef quesadillas the next day.
- Fresh herbs like rosemary and thyme as well as fresh onions, shallots, and garlic work better than Lipton French onion soup mix, brown gravy mix, or dried herbs.
Recipe FAQs
Chuck roast (also known as chuck shoulder) is my favorite cut to use. It provides the most tender and moist beef.
For this recipe, you do not have to brown your meat before putting it in the crockpot. If you are making it in the Instant Pot or oven, browning it is a good idea to seal in all of the flavors during the shorter cooking time.
The key to tender meat in the slow cooker is letting it cook! You want the meat to fall apart easily.
The slow cooker method is the easiest way to make sure you get that delicious fall-apart meat.
I put the vegetables on the bottom and have not had issues with them getting mushy. You can put the vegetables on top if you prefer firmer vegetables.
It's better to cook the roast on low to ensure the beef gets super tender. I do not recommend cooking it on high.
A 3-pound roast should cook for 8 hours on low in the slow cooker.
More Easy Recipes in the Crock Pot!
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Crock Pot Roast with Potatoes and Carrots
Equipment
- Slow Cooker or Crock Pot (Amazon affiliate link)
Ingredients
- 3 lb beef chuck roast
- 2 cups potatoes baby or fingerling potatoes sliced in half
- 3 large carrots roughly cut into large chunks
- 5 cloves garlic grated
- 1 small shallot sliced
- 2 tablespoon fresh rosemary
- 2 tablespoon fresh thyme
- 2 cups beef bone broth
- 1 tablespoon dijon mustard
- 2 teaspoon red wine vinegar
- 3 tablespoon horseradish
- 1 teaspoon arrowroot
- salt and pepper
Instructions
- Place potatoes, carrots, shallots, and garlic into the slow cooker. Add ½ of the fresh herbs.2 cups potatoes, 3 large carrots, 5 cloves garlic, 1 small shallot, 2 tablespoon fresh rosemary, 2 tablespoon fresh thyme
- Season beef roast with salt and pepper and place on top of veggies.3 lb beef chuck roast, salt and pepper
- Mix beef bone broth, red wine vinegar, and dijon mustard and pour over beef and veggies. Rub horseradish into the roast. Add the other half of the fresh herbs to the op. Cover and cook on low for 8 hours or until the beef is tender and falls apart.2 cups beef bone broth, 1 tablespoon dijon mustard, 2 teaspoon red wine vinegar, 3 tablespoon horseradish
- To thicken gravy, heat 1 cup of cooking liquid on stove until bubbling. Add 1 teaspoon arrowroot mixed with 1 teaspoon water to gravy and pour over beef roast.1 teaspoon arrowroot
Notes
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Liz says
I didn’t see what we do with the other 1/2 of the fresh herbs?
Lyndsey Piccolino says
I add them in after the horseradish. I've updated the recipe card to reflect this. Thanks so much!
DRenee says
Really really delicious and flavorful!! Even my 2 year old loved it! Will be making again! Thank you!!
Lyndsey says
That is awesome Renee! When I hear about a kid loving it then that is for sure a win. Thank you for trying the Crock Pot Roast and for the comment!
Marc says
Flavorful and super delicious!
Lyndsey says
thank you!