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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
Cook Time 8 hours
Servings 6
Calories 402kcal
Author Lyndsey


  • 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


  • 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.


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.


Serving: 1serving | Calories: 402kcal | Carbohydrates: 14.7g | Protein: 47.1g | Fat: 15.9g