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Cozy Slow Cooker Pot Roast Recipe with Carrots and Potatoes Made Easy

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A simple, forgiving, and incredibly satisfying slow cooker pot roast with carrots and potatoes that delivers tender beef and flavorful vegetables with minimal fuss.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled, grass-fed preferred)
  • 4–5 medium carrots, peeled and cut into chunks
  • 4 medium russet or Yukon gold potatoes, cut into quarters
  • 1 large yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 2 cups beef broth (low-sodium recommended)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing, optional but recommended)

Instructions

  1. Prepare the vegetables: Peel and cut the carrots into 2-inch chunks. Quarter the potatoes and slice the onion. Mince the garlic cloves. Set aside.
  2. Season the beef: Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
  3. Sear the roast: Heat olive oil in a large skillet over medium-high heat. When shimmering, carefully place the roast in the pan. Sear for about 4-5 minutes on each side until a deep golden crust forms.
  4. Layer the slow cooker: Place half the carrots, potatoes, and onions at the bottom of the slow cooker. Add the seared roast on top, then layer the remaining vegetables over it.
  5. Add flavorings: In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, minced garlic, thyme, and rosemary. Pour this mixture evenly over the roast and vegetables.
  6. Cook low and slow: Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until the beef is fork-tender and vegetables are soft but not mushy.
  7. Final check and seasoning: About 30 minutes before serving, taste the broth and adjust salt and pepper if needed. If the sauce is too thin, remove the lid and cook on HIGH to reduce it slightly.
  8. Serve: Use tongs to transfer the roast to a cutting board and slice against the grain. Arrange vegetables on plates or a serving platter and spoon some of the cooking liquid over everything.

Notes

Searing the roast before slow cooking adds rich flavor and a nice crust but can be skipped if short on time. Keep the slow cooker lid closed during cooking to retain heat and moisture. Adjust seasoning at the end. Let the roast rest for 5 minutes before slicing. For gluten-free, verify Worcestershire sauce brand or substitute with tamari. You can swap carrots for parsnips or add pearl onions. Frozen peas can be added at the end for brightness.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, slow cooker beef, carrots and potatoes, easy dinner, comfort food, crockpot roast

Find it online: https://jodierecipes.com/cozy-slow-cooker-pot-roast-recipe-with-carrots-and-potatoes-made-easy/