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crock pot roast with potatoes and carrots

Crock Pot Roast with Potatoes and Carrots

Crock Pot Roast with Potatoes and Carrots

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Crock Pot Roast with Potatoes and Carrots
Crock Pot Roast with Potatoes and Carrots


Easy Crock Pot Roast with Potatoes and Carrots

Pot roast is a classic, comfort food that almost everyone enjoys.

In all of my years as a home cook, I’ve just recently started making a good pot roast, and the secret is all in the Crock Pot you use!

This recipe works because it’s:

  • Incredibly easy. You’ll save yourself some time by using baby carrots and packet gravy to make this pot roast.
  • Absolutely delicious. Even though this recipe is low on ingredients, it’s big on flavor!
  • Tried and tested. I’ve made this recipe enough times to know what NOT to do. So you’ll benefit from my mistakes.
  • Great for a large family! Even though a big piece of beef can be a little expensive, you’ll make up the cost with affordable vegetables and gravy.


  • 1 onion cut into wedges
  • 1 pound carrots cut into large, 2 inch chunks
  • 1 ½ pounds baby potatoes left whole
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 2 tablespoons dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon pepper
  • 3-4 pound chuck roast
  • 1 tablespoon cornstarch optional

Step-by-Step Instructions

Peel and slice 5-6 small potatoes into even-sized chunks. Slice 1 onion into rings.

Layer the potato chunks, 1 pound of baby carrots, and the onion rings in a 6-8 quart Crock Pot. (Read article How do you mince an onion to learn how to chop onions)

Season a 3-4 pound roast with 1½ teaspoons of salt and 1/2 teaspoon of pepper.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Brown both sides of the roast for 3-4 minutes.

Place the roast on top of the vegetables in the Crock Pot and pour 1½ cups of beef broth over everything.

Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.

Remove the meat and vegetables to a platter to rest and cover with foil.

Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.

Add 1 packet of brown gravy to a small saucepan and slowly whisk in the beef broth.

Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.

Serve the hot gravy with the roast and vegetables.


  • Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
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    • As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
    • All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.


    Calories: 134kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 824mg | Potassium: 907mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6963IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 2mg

How Do I Make Amazing Crock Pot Roast with Potatoes and Carrots?

Here’s the simple steps you’ll follow to make this Roast Meal (scroll down for the full recipe):


  • In a large skillet, place 1-2 teaspoons olive oil.
  • Put a pound roast in the pan and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Sear the roast on all sides. (This helps lock in flavor)
  • Then in the crock pot, add the roast, sprinkle a package of dried onion soup and 1 teaspoon thyme on top of the roast,.
  • Add 1-2 pressed garlic cloves, then add 4-5 medium Yukon Gold potatoes (peeled and cut into chunks) and 3-4 large (peeled or scrubbed well) sliced carrots.
  • Add 1 cup beef broth or water and place the lid on.
  • Cook for 8-10 hours on low. (Can cook for 4-6 hours on high). We just like low because the roast falls apart and is so tender.
  • Garnish with 1 teaspoon dried parsley and serve. We put butter on our potatoes and carrots.


However, I cooked mine all night and when my son came up for breakfast, he said “I prefer the smell of bacon for breakfast”! Ha ha. That night he liked the smell of the roast, and he liked eating it even better.


How Do I Sear the Roast?

Searing meat is a technique used in which the surface of the meat is cooked at high temperature until a browned crust forms.

Can I Use a Slow Cooker Instead of a Crock Pot to make Amazing Crock Pot Roast with Potatoes and Carrots? 

  • Slow Cookers and Crock Pots are interchangeable.
  • They cook essentially the same way.

So let me ask you how are your new years goals coming along? It seems like the time goes so fast that there hasn’t even been time to think of goals.

So this is the week. I need to at least start on some new goals. Get back to exercising and eating just a little bit healthier. I will just watch out for extra sweets like I ate too many of during the holidays. I couldn’t let all that yummy stuff the neighbors gave me go to waste!!!

But now it is time to get back into shape and enjoy some good healthy foods. I do need to make some pan sugar cookies though. One of my friends that is 82 years old told me that she loved making sugar cookies, but that they were too much work.


Crock Pot Roast with Potatoes and Carrots
Crock Pot Roast with Potatoes and Carrots




The best beef for pot roast is chuck roast, rump roast, and beef eye round roast We use chuck roast for our recipe.




Celery, potatoes, onions, and carrots cook right in the pot with our slow cooker beef and gravy. You can use red or Yukon gold potatoes.



If you use baby carrots, make sure they’re thick enough to hold up to slow cooking. Or add them at the 2-hour mark. Otherwise, you’ll wind up with mushy carrots.



I use both depending on what I have on hand. I like to use garlic powder because of how easy it is, but if you’d like you can also use fresh garlic. Cook it with the onions just as you would with the powder and use about the same amount (4 cloves or so if mincing it yourself).


Can this be made in a dutch oven:

If you don’t have a crock pot or wish to use your oven then you can easily cook this dish in a dutch oven. Here’s how:

  1. Preheat the oven to 325°F.
  2. Add a bit of oil to the dutch oven and heat it up on the stove top. Once hot add the beef chuck roast to the pot. Cook each side until browned.
  3. Remove the roast and add in the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the pot.  Heat, gently scraping up the browned bits from the bottom of the pan and stirring.
  4. Add the roast back into the pot. Use a basting tube, or ladle to pour liquid over the top of the roast.
  5. Cover with a lid and bake for 2 hours.
  6. Remove the lid and add in the carrots and potatoes.
  7. Bake, uncovered, for another 45-60 minutes, or until the vegetables are tender and the roast can be shredded with a fork.

How to store?

STORE leftovers in an airtight container in the fridge for 3-4 days. If you have any dripping left, then add some into the storage container as well to help keep the roast moist.


We use a mixture of cornstarch and broth from the crockpot to thicken the gravy inside the pot and find it thickens the beef gravy perfectly. If you want it a bit thicker, use a little more cornstarch.


  • For firmer potatoes, add them halfway through the cook time instead of at the start.
  • Do not use russet potatoes.
  • Sear the roast first, brown the onions, and deglaze the pan with red wine before adding ingredients to the crockpot. This adds so much flavor!


Crock Pot Roast with Potatoes and Carrots
Crock Pot Roast with Potatoes and Carrots


Marie’s Easy Slow Cooker Pot Roast

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.



  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.

  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

  • Cover and cook on Low setting for 8 to 10 hours.


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