Tender, fall-apart chuck roast slow-cooked with baby potatoes and sweet carrots in a rich, savory broth. This classic comfort food is hearty, flavorful, and requires minimal hands-on effort, making it perfect for cozy family dinners or weekend meals.
Why You’ll Love This Recipe
- Effortless—your slow cooker does most of the work.
- The beef becomes incredibly tender and juicy after hours of slow cooking.
- A complete one-pot meal with meat, potatoes, and vegetables.
- Perfect for feeding a family or entertaining guests.
- Leftovers taste even better the next day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 lb chuck roast
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 lb baby potatoes, halved if large
- 3 large carrots, peeled and chopped
- Fresh parsley for garnish
Directions
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2–3 minutes per side).
- Transfer the roast to the slow cooker.
- Add garlic, thyme, rosemary, tomato paste, Worcestershire sauce, and beef broth.
- Arrange potatoes and carrots around the meat.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
- Remove the roast and shred using two forks. Return to the slow cooker and mix gently with the vegetables.
- Garnish with chopped parsley and serve warm.
Servings and timing
This recipe serves 6–8.
- Prep time: 15 minutes
- Cook time: 8 hours (low) or 4–5 hours (high)
- Total time: 8 hours 15 minutes
Variations
- Add celery, parsnips, or mushrooms for extra vegetables.
- Substitute red wine for part of the broth for richer flavor.
- Use sweet potatoes instead of baby potatoes for a slightly sweet twist.
- Add a bay leaf during cooking for a deeper aroma.
- For a thicker gravy, whisk in a cornstarch slurry at the end of cooking.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What cut of beef is best for pot roast?
Chuck roast is ideal because it becomes tender and flavorful after slow cooking.
2. Can I make this recipe without searing the beef first?
Yes, but searing enhances the flavor by caramelizing the meat.
3. Can I cook pot roast on high instead of low?
Yes, but low and slow (8 hours) yields the most tender results.
4. Can I add onions to this recipe?
Absolutely. Onions add extra depth and sweetness to the broth.
5. How do I thicken the broth into gravy?
Remove some cooking liquid and whisk in cornstarch, then stir back into the slow cooker until thickened.
6. Can I use chicken or pork instead of beef?
Yes, pork shoulder or chicken thighs work well, though the flavor profile will change.
7. How do I keep vegetables from becoming mushy?
Cut larger chunks and place them on top of the roast so they cook more gently.
8. Can I prepare this recipe in advance?
Yes, you can prep all ingredients the night before, refrigerate, and start the slow cooker in the morning.
9. What can I serve with pot roast?
It pairs well with crusty bread, green beans, or a fresh side salad.
10. Can I make this in the oven instead of a slow cooker?
Yes, cover tightly and bake at 325°F for 3–4 hours until tender.
Conclusion
Slow Cooker Pot Roast with Baby Potatoes and Carrots is the ultimate comfort food—hearty, tender, and full of rich flavor. With minimal effort, you can create a complete meal that’s satisfying, family-friendly, and perfect for both weeknights and special occasions. Whether enjoyed fresh or reheated as leftovers, this dish delivers warmth and flavor in every bite.
Print
Slow Cooker Pot Roast with Baby Potatoes and Carrots
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Description
A comforting and hearty slow cooker pot roast made with tender chuck roast, baby potatoes, and sweet carrots, all simmered in a rich, herb-infused broth.
Ingredients
- 3 lb chuck roast
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 lb baby potatoes, halved if large
- 3 large carrots, peeled and chopped
- Fresh parsley for garnish
Instructions
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2–3 minutes per side).
- Transfer the roast to the slow cooker.
- Add garlic, thyme, rosemary, tomato paste, Worcestershire sauce, and beef broth.
- Arrange potatoes and carrots around the meat.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
- Remove the roast and shred using two forks. Return to the slow cooker and mix gently with the vegetables.
- Garnish with chopped parsley and serve warm.
Notes
- For extra richness, deglaze the skillet with a splash of red wine before transferring to the slow cooker.
- Leftovers store well and make great sandwiches or hash the next day.
- Use Yukon Gold or red potatoes for best texture after slow cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg
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