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    Momma Fit Lyndsey » Recipes » Crockpot/Slow Cooker

    Crock Pot Roast with Potatoes and Carrots

    Published: Sep 6, 2021 · Modified: Jun 23, 2022 by Lyndsey · This post may contain affiliate links

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    Crock pot roast with potatoes and carrots is a delicious and flavorful meal your entire family will love!  This fall apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old fashioned favorite that is perfect for any night of the week!

    crock-pot-roast-with-carrots-potatoes
    Jump to:
    • Why This Recipe Works
    • Ingredients to Make This Recipe
    • How to Make This Recipe
    • Expert Tips
    • FAQs
    • Related Recipes
    • Crock Pot Roast with Potatoes and Carrots

    Making a cozy meal like crock pot roast with potatoes and carrots is one of my favorite one pot meal ideas! Once fall hits and it gets colder, there is nothing better than coming home to this easy weeknight meal!

    Serve this alongside some instant pot cornbread and a salad and you have a simple and delicious dinner! And if you're looking for another cozy fall or winter meal, try this slow cooker chicken spaghetti!

    Why This Recipe Works

    • Simple one-pot meal that is healthy and quick to throw together in the morning then set it and forget it! Slow cooked and done by dinner time!
    • Cozy & healthy comfort food that is a delicious fall stew once temperatures drop.
    • Crock pot roast with potatoes & carrots is perfect for Sunday dinner or weeknights.
    • Healthy & hearty recipe that is naturally gluten free, Whole30 and paleo.

    Ingredients to Make This Recipe

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients for this recipe
    • Potatoes: Baby, new, yellow or fingerling potatoes. Whole potatoes work best, but slicing them in half also works.
    • Shallots: Onions also work.
    • Chuck roast: This is the beef shoulder cut that works best for the recipe.
    • Beef bone broth: Beef bouillon also works.
    • Red wine vinegar: You can also use red wine, add it to the beef bone broth. Balsamic is also an option.
    • Carrots: Parsnips or turnips are a great choice as well.

    How to Make This Recipe

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

    steps for making this recipe

    The directions are so easy!  Whisk together the beef bone broth, dijon mustard and red wine vinegar and pour over the meat and veggies.

    Rub horseradish into the beef roast and top with fresh herbs.  Cook on low for 8 hours and thicken gravy by adding arrowroot or cornstarch to water to it and heating it on the stovetop.

    Expert Tips

    • Instant Pot Directions:  Follow the same directions for assembling and pressure cook on high for 60-80 minutes depending on the size of your roast. You may want to sear your meat prior to cooking with this method.
    • Oven Directions: How long to cook a roast at 350F will depend on the size of your roast.  For a 3-lb cut you will cook it in the oven anywhere from 2 to 2 ½ hours.
    • Storage: store cooked beef and vegetables in an airtight container for up to 4 days in the refrigerator.
    • Freezer Directions: Store in a freezer-safe container for up to 3 months.
    • You do not have to sear the meat, however if you want to take the extra step, it definitely is worth it!
    • It's better to cook on low to ensure beef gets super tender. I do not recommend to cook it on high.
    • Use full-sized, chopped carrots instead of baby carrots as they tend to get mushy.
    • Use leftover meat and gravy to make delicious sandwiches the next day.
    • Fresh herbs like rosemary and thyme as well as onions/shallots and garlic work best rather than Lipton onion soup mix or dried herbs.

    FAQs

    What is the best cut of meat for pot roast?

    Chuck roast (also known as chuck shoulder) is my favorite cut to use. It provides the most tender and moist beef.

    Do you have to brown a roast before putting it in the crockpot?

    For this recipe you do not have to brown your meat before putting it in the crockpot.  If you are making it in the Instant Pot or oven, browning it is a good idea to seal in all of the flavors during the shorter cooking time.

    Will it get more tender the longer you cook it?

    The key to tender meat in the slow cooker is letting it cook!  You want the meat to fall apart easily.

    The slow cooker method is the easiest way to make sure you get that delicious fall apart meat .

    Do vegetables go on top or the bottom?

    I put the vegetables on the bottom and have not had issues with them getting mushy. You can put the vegetables on top if you prefer firmer vegetables.

    slow cooker pot roast with carrots and potatoes

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    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

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    Print Pin
    5 from 4 votes

    Crock Pot Roast with Potatoes and Carrots

    This recipe is a delicious & flavorful meal your entire family will love!  This fall apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old fashioned favorite that is perfect for any night of the week!
    Course Main Course, Soup
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 8 hours hours
    Total Time 8 hours hours 15 minutes minutes
    Servings 6
    Calories 402kcal
    Author Lyndsey

    Ingredients

    • 3 lb beef chuck roast
    • 2 cups potatoes baby or fingerling potatoes sliced in half
    • 3 large carrots roughly cut into large chunks
    • 5 cloves garlic grated
    • 1 small shallot sliced
    • fresh rosemary + thyme
    • 2 cups beef bone broth
    • 1 tablespoon dijon mustard
    • 2 teaspoon red wine vinegar
    • 3 tablespoon horseradish
    • 1 teaspoon arrowroot

    Instructions

    • Place potatoes, carrots, shallots and garlic into slow cooker. Add fresh herbs.
    • Season beef roast with salt and pepper and place on top of veggies.
    • Mix beef bone broth, red wine vinegar and dijon mustard and pour over beef and veggies. Rub horseradish into roast. Cover and cook on low for 8 hours or until beef is tender and falls apart.
    • To thicken gravy, heat 1 cup of cooking liquid on stove until bubbling. Add 1 teaspoon arrowroot mixed with 1 teaspoon water to gravy and pour over beef roast.

    Notes

    Instant Pot Directions:  Follow the same directions for assembling and pressure cook on high for 60-80 minutes depending on the size of your roast. You may want to sear your meat prior to cooking with this method.
    Oven Directions: How long to cook a roast at 350F will depend on the size of your roast.  For a 3-lb cut you will cook it in the oven anywhere from 2 to 2 ½ hours.
    Storage: store cooked beef and vegetables in an airtight container for up to 4 days in the refrigerator.
    Freezer Directions: Store in a freezer-safe container for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 402kcal | Carbohydrates: 14.7g | Protein: 47.1g | Fat: 15.9g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    About Lyndsey

    Reader Interactions

    Comments

    1. DRenee

      October 30, 2022 at 4:28 am

      5 stars
      Really really delicious and flavorful!! Even my 2 year old loved it! Will be making again! Thank you!!

      Reply
      • Lyndsey

        October 31, 2022 at 9:49 am

        That is awesome Renee! When I hear about a kid loving it then that is for sure a win. Thank you for trying the Crock Pot Roast and for the comment!

        Reply
    2. Marc

      October 29, 2020 at 9:14 am

      5 stars
      Flavorful and super delicious!

      Reply
      • Lyndsey

        October 29, 2020 at 10:58 am

        thank you!

        Reply

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