Imagine coming home to a house that smells like a five-star steakhouse. Your Crockpot did all the work while you binge-watched your favorite show. Tender, fall-apart beef.

Carrots and potatoes soaked in savory juices. Zero effort, maximum flavor. This isn’t just dinner—it’s a cheat code for life.

Who needs takeout when your slow cooker turns basic ingredients into a meal that tastes like grandma’s secret recipe? Spoiler: Your family will ask for this weekly. Resistance is futile.

What Makes This Recipe Unbeatable

First, it’s stupidly easy.

Dump ingredients, press a button, and walk away. Second, the flavors meld into something magical over hours of low-and-slow cooking.

The beef gets so tender you could cut it with a spoon (knives are overrated).

And let’s not forget the carrots and potatoes—they’re not just sidekicks here. They soak up all the juicy goodness, turning into little flavor bombs.

Pro tip: The leftovers might be better than the first serving.

Might.

Crockpot Pot Roast with Carrots and Potatoes Recipe

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

300

kcal

Ingredients

3 lbs chuck roast (fat = flavor, don’t trim it all)
1 lb carrots, chopped into chunks
1.5 lbs potatoes, cubed (Yukon Gold or Russet)
1 onion, sliced
3 cloves garlic, minced
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste

Step-by-Step Instructions

Season the beef: Generously season with salt and pepper.
Sear the roast: Brown in a hot skillet for 2–3 minutes per side.
Layer veggies: Place onions, carrots, potatoes, and garlic in the Crockpot.
Add the roast: Set on top of veggies, then pour in broth, Worcestershire, and tomato paste. Sprinkle with herbs.
Cook low and slow: Cook for 8 hours on low or 4 hours on high.
Shred and serve: Shred beef, drizzle with juices, and serve.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or on the stove—just add a splash of broth to keep it juicy. Freeze for up to 3 months, but let’s be real, it won’t last that long.

Why You Need This in Your Life

It’s a one-pot wonder with minimal cleanup. Packed with protein and veggies, it’s comfort food that doesn’t feel like a guilty pleasure.

Plus, it’s budget-friendly—tough cuts of beef turn into gold here. FYI, it’s also a guaranteed crowd-pleaser. Picky eater?

Never heard of her.

Nutrition Facts (Per Serving)

Calories: 450
Protein: 35g
Carbs: 25g
Fat: 22g
Fiber: 4g

Common Mistakes to Avoid

Overcrowding the skillet when searing. Give the beef space, or it’ll steam instead of brown.
Using lean cuts. Chuck roast is your friend.
Filet mignon belongs elsewhere.
Adding too much liquid. The veggies release water—trust the process.

Alternatives

No potatoes? Swap in parsnips or turnips.
Vegetarian? Use portobello mushrooms and veggie broth (but IMO, it’s not the same).
Short on time? Cook on high for 4 hours, but low and slow wins the race.

FAQs

Can I use a different cut of beef?

Sure, if you like disappointment. Kidding—but chuck roast is ideal.

Brisket or short ribs work too, but they’re pricier.

Do I have to sear the meat first?

Technically no, but your taste buds will revolt. Searing locks in flavor. Don’t be lazy.

Can I add other veggies?

Absolutely.

Celery, peas, or even mushrooms work. Just don’t overcrowd the pot, or you’ll get mush.

Why is my roast dry?

You probably overcooked it or used a lean cut. Stick to chuck roast and check it at 7 hours.

Final Thoughts

This Crockpot pot roast is the culinary equivalent of a trust fund—minimal effort, maximum payoff.

It’s hearty, flavorful, and foolproof. Make it once, and it’ll become your go-to for lazy Sundays or impressing in-laws. Now go forth and let your slow cooker do the heavy lifting.

You’re welcome.

Crockpot Pot Roast with Carrots and Potatoes Recipe

What Makes This Recipe Unbeatable