A classic dinner of melt-in-your-mouth beef and tender vegetables, this Old-Fashioned Pot Roast with Potatoes and Carrots is a dish you and your family will love for years to come!
Table of contents
Crock Pot Roast with Potatoes and Carrots
I feel like an old-fashioned pot roast is one of those recipes that everyone knows! At least, everyone has their own variation of it, passed down through the generations or learned from someone very important to them.
Just in case you don’t, though, this is my spin on a standard pot roast: beef chuck, carrots, and potatoes, made in a slow cooker and stewed to perfection.
It’s a very hands-off recipe and one you can use as a base to tweak for you and your favorite people. Add more veggies, change up the gravy, or even (as one friend of mine does) throw in a touch of hot sauce! Or, hey, don’t change it at all … because this recipe is pretty stellar as-is!!
Sometimes, the most simple recipes really are the best, and THIS is the best way to make this “common” recipe, I swear! I hope you enjoy it!
Roast with Potatoes and Carrots: Ingredients & Equipment
To make this Slow Cooker Roast, you’ll need …
- chuck roast – this is THE best cut of meat for a pot roast or any recipe that calls for stewing or slow cooking. It has just the right amount of fat to flavor the rest of the ingredients and becomes melt-in-your-mouth delicious!!
- salt and pepper – to taste.
- vegetable or olive oil – to brown your roast before throwing it into the slow cooker.
- Yukon Gold potatoes, scrubbed and cut into pieces – Yukon Gold, in particular, are the tastiest to use in a pot roast! They absorb flavor excellently without becoming soggy or losing texture. You could use baby potatoes, too.
- baby carrots – or regular carrots, cut down small, are just as good too. They’re sweeter but not as soft, so you can pick between them based on that or just whatever is already in your pantry.
- brown gravy mix, minced garlic, beef broth, Worcestershire sauce, Ranch salad dressing, and seasoning mix – combined, these ingredients form the yummy gravy that every pot roast needs.
- skillet – a large one to brown your chuck roast and make the gravy mix.
- slow cooker – the best and most efficient way to make a pot roast! As always, know your appliance well, and note that the amount of time you’ll need to cook the pot roast may vary.
How to make Pot Roast with Potatoes and Carrots
A lot of this recipe is just “set it and forget it”!!
First, prepare your chuck roast. Season the chuck roast on all sides with salt and pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Once the oil is hot, add the seasoned roast and cook for 5 minutes or until it’s browned. Carefully flip the roast over and continue to cook for an additional 5 minutes or, again, until it’s browned. Remove the skillet from the heat, but don’t clean it. Finally, transfer the roast to the crock of a slow cooker, then place the potatoes and carrots around the roast.
Second, make your gravy mix. Add the gravy mix, Ranch mix, garlic, broth, and Worcestershire sauce in the same large skillet. Over medium heat, scrape up the browned bits from the bottom of the skillet and stir to combine the ingredients. (This should take about 4-5 minutes.) Pour the gravy mixture over the top of the roast, potatoes, and carrots.
Third, cook your roast. Cover the slow cooker and cook on LOW for 8-10 hours or until the beef shreds easily with a fork and the veggies are fork-tender.
Finally, enjoy your old-fashioned pot roast with potatoes and carrots! Remove the roast and vegetables from the slow cooker. Break the beef into pieces or shred it if you want! Serve the roast with potatoes, carrots, and drippings from the slow cooker. Yum!
Pot Roast Recipe: FAQs
This should make enough for 10 servings. Everyone in the family can have a bowl or two!
Since this is a slow cooker recipe, it takes about 8-10 hours to cook. However, the prep time is less than 20 minutes!!
I find it helps a lot with flavor! If you’re really in a pinch for time, though, you don’t have to do it, and you can just throw it in the crockpot with everything else.
Other recipes you may enjoy
- 3 lb. chuck roast
- salt and pepper, to taste
- 1 tablespoon vegetable or olive oil
- 2 lbs. Yukon gold potatoes, scrubbed and cut into quarters
- 1 lb. baby carrots
- 1 tablespoon brown gravy mix
- 1 tablespoon dry Ranch salad dressing and seasoning mix
- 3-4 cloves garlic, minced
- 1-1/4 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- Season the chuck roast on all sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the seasoned roast and cook for 5 minutes or until browned. Carefully flip the roast over and continue to cook for an additional 5 minutes or until browned. Remove the skillet from heat but do not clean.
- Transfer the roast to the crock of a slow cooker. Place the potatoes and carrots around the roast.
- In the same large skillet, add the gravy mix, Ranch, garlic, broth, and Worcestershire sauce. Over medium heat, scrape up the browned bits from the bottom of the skillet and stir to combine the ingredients, about 4-5 minutes. Pour the gravy mixture over the top of the roast, potatoes, and carrots.
- Cover and cook on LOW for 8-10 hours or until the beef shreds easily with a fork and the potatoes and carrots are fork-tender.
- Remove the roast and vegetables from the slow cooker. Break the beef into pieces or shred, if desired.
- Serve the roast with potatoes, carrots, and drippings from the slow cooker.
- You can use baby potatoes in place of the chunks of potatoes.
- If you prefer, you can use a 16 oz. bag of carrots, cut into chunks.
- Browning the outside of the roast helps with the flavor. If you are pressed for time, you can skip browning the roast first.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
8 Inch Cast Iron Skillet - Pre-Seasoned Skillet
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Oversized Cutting Board, 3 Piece, Non-Slip, Extra Large Thick Chopping Boards, Dishwasher Safe, Non-Porous, Set of 3
Chef Knife - 8 Inches
Slow Cooker Liners, Regular (Fits 3-8 Quarts), 12 Total, 6 Count (Pack of 2)
Crockpot 8 Quart Slow Cooker with Auto Warm Setting and Cookbook, Black Stainless Steel
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 113mgSodium: 467mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 37g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.