Crockpot Roast with Potatoes and Carrots

Why You’ll Love This Recipe

• Effortless cooking: The crockpot does all the hard work, making it perfect for busy days.
• Incredible flavor: Searing the roast and using a well-seasoned broth infuses the dish with deep, savory notes.
• Hearty and wholesome: Packed with protein and veggies, this is a complete meal in one dish.
• Customizable: Add your favorite vegetables or tweak the spices to your liking.
• Great for leftovers: The flavors deepen even more the next day, making it a fantastic meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3-4 lb (1.4-1.8 kg) chuck roast
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 lb (450g) baby potatoes, halved
• 1 lb (450g) baby carrots
• Fresh thyme or parsley, for garnish (optional)

Directions

1. Prepare the Roast:
   • Season the chuck roast generously with salt and black pepper on all sides.
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear the roast on all sides until browned, about 4-5 minutes per side, then transfer it to the crockpot.
2. Sauté the Onions and Garlic:
   • In the same skillet, sauté the sliced onion until softened (3-4 minutes).
   • Add minced garlic and cook for 1 minute until fragrant. Transfer both to the crockpot, placing them on top of the roast.
3. Prepare the Broth:
   • Combine beef broth, Worcestershire sauce, tomato paste, dried thyme, rosemary, and bay leaves in a bowl. Stir well.
   • Pour this mixture over the roast in the crockpot.
4. Add the Vegetables:
   • Arrange the halved baby potatoes and baby carrots around the roast in the crockpot.
5. Cook the Roast:
   • Cover and cook on Low for 8-10 hours or on High for 4-5 hours until the roast is tender and easily pulls apart with a fork.
6. Serve:
   • Discard bay leaves. Serve the roast hot with potatoes and carrots, and spoon the gravy over the top. Garnish with fresh thyme or parsley if desired.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 8-10 hours on Low or 4-5 hours on High
• Total Time: 8-10 hours 15 minutes
• Servings: 6-8
• Calories: 450 kcal per serving

Variations

• Vegetable options: Swap carrots and potatoes with parsnips, turnips, or sweet potatoes for a twist.
• Add mushrooms: Toss in mushrooms during the last hour of cooking for added umami flavor.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for a slight kick.
• Herbaceous touch: Use fresh herbs like rosemary and thyme for an enhanced aroma.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a saucepan over medium heat or in the microwave until heated through. Add a splash of beef broth if needed to refresh the gravy.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, other cuts like brisket or bottom round roast work well, though chuck roast provides the best marbling and tenderness.

2. Can I skip searing the roast?

While optional, searing locks in flavor and creates a deeper taste profile, so it’s recommended.

3. Can I use frozen beef?

For best results, thaw the beef completely before cooking to ensure even cooking.

4. What can I use instead of Worcestershire sauce?

Soy sauce or coconut aminos make good substitutes.

5. Can I cook this in an Instant Pot?

Yes, use the sauté function to sear the roast, then pressure cook on high for about 60-70 minutes with a natural release.

6. How can I thicken the gravy?

Remove some liquid from the crockpot, mix it with a cornstarch slurry, and simmer until thickened.

7. Can I make this dish gluten-free?

Ensure your Worcestershire sauce and beef broth are gluten-free.

8. Can I add wine to the broth?

Absolutely! Substitute 1 cup of beef broth with red wine for a richer flavor.

9. What can I do with leftovers?

Shred the meat and use it in sandwiches, tacos, or over mashed potatoes.

10. How do I prevent the vegetables from becoming too soft?

Cut the potatoes and carrots into larger pieces or add them halfway through cooking.

Conclusion

This Crockpot Roast with Potatoes and Carrots is a comforting, flavorful dish perfect for family dinners or special occasions. It’s simple to make, versatile, and incredibly satisfying. Whether served as is or transformed into creative leftovers, this roast is sure to become a staple in your recipe rotation.