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chuck roast slow cooker with potatoes and carrots

Simple Pot Roast made in the Crock Pot

This tender pot roast is slow-cooked in the crock pot with potatoes and carrots, for a simple, easy comforting dinner any night of the week!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 8
Calories: 530kcal
Author: Nichole Crews

Ingredients

Pot Roast

  • 2 tbsp olive oil or avocado oil
  • 3lb beef chuck roast, boneless - or beef brisket or rump roast
  • 1 large white or yellow onion, cut into chunks
  • 2 ribs celery, chopped
  • pinch of salt and pepper
  • 3 cloves garlic, smashed
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons salt - plus more to taste
  • 1 teaspoon black pepper - plus more to taste
  • 2 teaspoons Worcestershire sauce - can use tamari or coconut aminos instead
  • 2 cups beef broth, low-sodium - can also use beef stock
  • 2 bay leaves
  • 4 large carrots, peeled and quartered - or 1-1.5 cups baby carrots
  • 2 lbs baby potatoes, scrubbed clean

Gravy (optional)

  • 2 cups liquid from crock pot, strained
  • 2 tablespoons tapioca starch - or arrowroot or cornstarch
  • 2 tablespoons cold water

Instructions

Pot Roast

  • Heat a large, deep skillet or sauté pan over medium high heat. Pat chuck roast dry and season liberally with salt and pepper on all sides.
  • Once skillet is hot, sear roast on all sides, about 3-4 minutes per side. Transfer to a 6-7qt slow-cooker.
  • Saute aromatics. Add onion and celery with a pinch of salt and pepper, and sauté until tender, about 5-7 minutes. Add garlic cloves and saute together for 1-2 minutes until fragrant. Add dried spices and tomato paste and stir to combine. Add in 2 tsp worcestershire sauce and splash of broth to deglaze the pan.
  • Add skillet to slow-cooker and pour over beef roast. Add 2 cups beef broth and bay leaves.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours. Check the doneness of the roast. It will not be done, but if it’s starting to pull apart, this is a good time to add in potatoes and carrots. Continue to cook for an additional 2 hours. Roast is done when it is easy to shred using two forks. Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. LOW is recommended but HIGH is also okay.

Gravy (optional)

  • Once roast and veggies are done, strain 2 cups of liquid from the crock pot and add to a saucepan. Mix starch and water together to create slurry and add to saucepan.
  • Bring gravy to a simmer over medium heat, whisking frequently for a few minutes, until the gravy thickens to your liking. Season to taste with salt and pepper, if desired to taste.

Notes

Overall cook time should be around 8 hours on LOW and 5 hours on HIGH. Roast is done when it is easy to shred using two forks.
Nutrition info is for approx 3oz meat with potatoes and carrots.
Leftovers:
  • TO STORE: Refrigerate leftover crockpot pot roast in an airtight container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a skillet or saucepan on the stovetop on medium heat until warmed through.
  • TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes and carrots, as they will become too soft and crumbly.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 39g | Protein: 36g | Fat: 27g | Fiber: 9g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!