Crockpot Roast with Potatoes and Carrots

Introduction

Few meals are as comforting and dependable as a classic crockpot pot roast. With minimal prep and hands-free cooking, this slow cooker beef chuck roast emerges tender, juicy, and infused with flavor. Paired with hearty potatoes and sweet carrots, it’s the perfect one-pot meal for weeknights, Sunday dinners, or feeding a hungry crowd.

This version includes a touch of red wine, tomato paste, and herbs to deepen the flavor, but you can easily adapt it based on what you have in your pantry.

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Why You’ll Love This Recipe

• One-pot wonder that feeds the whole family
• No need to watch the stove—just set it and forget it
• Rich, comforting flavor with fork-tender meat
• Naturally gluten-free
• Perfect for meal prep and leftovers

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Ingredients

• 3 lb (1.4 kg) beef chuck roast
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, peeled and cut into chunks
• 1 cup beef broth
• ½ cup red wine (optional but recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

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Timing

• Prep Time: 15 minutes
• Cook Time: 8–10 hours (low) or 4–5 hours (high)
• Total Time: 8–10 hours 15 minutes (or 4–5 hours 15 minutes)
• Servings: 6–8
• Calories: ~450 kcal per serving

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Instructions

Step 1: Season and Sear the Roast

• Pat roast dry with paper towels.
• Season generously with salt and black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat.
• Sear the roast for 4–5 minutes per side until deeply browned.
• Transfer to the crockpot.

Step 2: Sauté Aromatics

• In the same skillet, add minced garlic and sliced onion.
• Sauté for 2–3 minutes, until softened.
• Transfer the mixture to the crockpot, over the roast.

Step 3: Add Vegetables

• Arrange carrots and potatoes around the roast inside the crockpot.

Step 4: Mix and Pour the Sauce

• In a small bowl, whisk together:
  • Beef broth
  • Red wine (if using)
  • Tomato paste
  • Worcestershire sauce
  • Thyme, rosemary, and bay leaves
• Pour the mixture over the roast and vegetables.

Step 5: Cook Low and Slow

• Cover and cook:
  • Low setting: 8–10 hours
  • High setting: 4–5 hours
• Meat should be fork-tender, and vegetables soft but not mushy.

Step 6: Serve

• Discard bay leaves.
• Slice or shred the roast, spoon over broth, and serve with carrots and potatoes.
• Garnish with fresh chopped parsley.

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Tips for Success

• Searing the roast adds rich flavor—don’t skip it!
• Add celery or parsnips for extra veg.
• Prefer thicker gravy? Whisk in a cornstarch slurry during the last hour.
• Want a smoky twist? Add a dash of smoked paprika to the sauce mix.

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Serving Suggestions

• Serve with buttered rolls, crusty bread, or Garlic Knots
• Add a green salad or Irish Pea Salad for freshness
• Complement with a side of Blueberry Lemonade
• End the meal with Lemon Bars or Layered Cherry Cobbler

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Storage and Leftovers

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze in broth for up to 3 months
• Reheat: Gently in the microwave or stovetop with broth to keep moist

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More Recipes You Will Love

• Savory Steak with Roasted Potatoes
• Creamy Garlic Butter Salmon & Shrimp Pasta
• Crockpot Nacho Dip
• Chicken and Broccoli Alfredo Bake
• Traditional Haluski

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Final Thoughts

This crockpot roast with potatoes and carrots is the definition of comfort food done right—rich, warming, and deeply satisfying. It’s a dish that practically cooks itself while filling your kitchen with savory aromas. Whether it’s a lazy Sunday or a busy weekday, this roast brings hearty, home-cooked flavor to your table with minimal effort.

Tried it? Tag @chefmaniac with your cozy roast plates. For more slow-cooked comfort food, follow Jason Griffith and the ChefManiac kitchen.

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