Description
Discover the ultimate comfort food with this Crockpot Roast with Potatoes and Carrots recipe. A tender chuck roast, baby potatoes, and carrots slow-cooked in a rich gravy create a hearty, wholesome dish perfect for family dinners. This easy, flavorful recipe is ideal for busy days and makes fantastic leftovers.
Ingredients
- 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 (optional, for garnish)
Instructions
- Prepare the Roast: Season roast with salt and pepper. Sear in a skillet with olive oil until browned on all sides. Transfer to crockpot.
- Sauté Onions and Garlic: In the same skillet, sauté onions for 3-4 minutes, add garlic, cook for 1 minute, then transfer to the crockpot.
- Prepare the Broth: Mix beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Pour over the roast.
- Add Vegetables: Arrange potatoes and carrots around the roast.
- Cook: Cover and cook on Low for 8-10 hours or High for 4-5 hours until tender.
- Serve: Discard bay leaves. Serve roast with vegetables, topped with gravy and optional garnish.
Notes
- For added flavor, sear the roast before placing it in the crockpot.
- Use larger vegetable cuts or add vegetables halfway to prevent over-softening.
- Thicken the gravy with a cornstarch slurry, if desired.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (Low) or 4-5 hours (High)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
