There’s something truly comforting about a slow-cooked meal, especially when it’s one that brings back memories of family gatherings and cozy weekends spent at home. My Crock Pot Roast with Potatoes and Carrots is one of those recipes that transports me back to Sunday afternoons at my grandmother’s house. I can still picture the scene vividly: the aroma of a tender roast filling the air, mingling with the earthy scent of roasted potatoes and the slight sweetness of carrots. It was a scent that meant family was near, and that a hearty meal was just around the corner.
I remember as a child, eagerly peeking into the kitchen every hour or so, wondering when it would be time to eat. My grandmother would always smile and tell me, “Good things take time.” She was right, of course. There’s something magical about the way a roast slowly cooks over hours, transforming a simple cut of meat into something succulent and flavorful, with the potatoes and carrots soaking up all those delicious juices.
As I got older and started my own family, this recipe became a staple in my kitchen. It’s one of those meals that I turn to when I want to recreate that same warmth and sense of togetherness that my grandmother’s house always had. There’s nothing quite like the ease of tossing everything into the crockpot in the morning and coming home to a meal that’s ready to be enjoyed, stress-free. It’s perfect for busy weekdays, but also special enough to serve when you have guests over.
Over the years, I’ve added my own little twists to the recipe—like using ranch seasoning and Worcestershire sauce for an extra layer of flavor—but the essence of the dish remains the same. It’s about bringing people together, sharing a meal that’s as comforting as it is delicious, and savoring those simple moments that make life truly rich. Whether it’s a quiet dinner at home or a gathering with friends, this Crock Pot Roast is sure to bring smiles to the table, just like it always has in my family.
Making Crock Pot Roast with Potatoes and Carrots
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Ingredients
- 1 tablespoon olive oil
- 1 (3-pound) chuck roast
- Salt and pepper, to taste
- 1½ tablespoons minced garlic
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1¼ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2½ pounds small Yukon gold potatoes
- 1 pound baby carrots
- 2 tablespoons fresh parsley (for garnish)
Directions
- In a skillet, heat the olive oil over medium heat.
- Generously season the chuck roast with salt and pepper on all sides.
- Sear the roast in the hot skillet for 4-5 minutes per side until it’s browned all over.
- Transfer the seared roast to your slow cooker.
- In the same skillet, add minced garlic, brown gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce. Stir well, making sure to scrape up any browned bits from the skillet.
- Place the potatoes and baby carrots around the roast in the slow cooker.
- Pour the broth mixture over the roast and vegetables.
- Cover the slow cooker and cook on low heat for 8 hours, or until the roast is tender and easily pulls apart.
- Remove the roast and vegetables from the slow cooker. Reserve the cooking liquid to make gravy if desired.
- Shred or slice the roast and serve it hot, accompanied by the cooked vegetables and garnished with fresh parsley.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a covered dish and warm in the oven at 350°F until heated through. You can also reheat individual portions in the microwave.
Cooking Tips
For extra flavor, try marinating the roast overnight in a mixture of beef broth, Worcestershire sauce, and your favorite seasonings. You can also substitute Yukon gold potatoes with red potatoes for a different texture.
Serving Suggestions
Serve the roast with a side of crusty bread to soak up the delicious gravy, and pair it with a green salad or steamed green beans for a complete meal. A glass of red wine, like Cabernet Sauvignon, complements this hearty dish beautifully.
Ingredient Substitutions
If you don’t have Yukon gold potatoes, red potatoes or russet potatoes work well as substitutes. You can also replace the chuck roast with a similar cut like brisket or round roast.
Seasonal Variations
In the fall, add root vegetables like parsnips or turnips to the slow cooker for a seasonal twist. During the summer, lighten up the dish by serving it with a fresh tomato salad on the side.
Allergen Information
This recipe contains common allergens such as garlic and Worcestershire sauce (which may contain soy and fish). For those with allergies, consider using garlic-infused oil instead of minced garlic and a soy-free Worcestershire sauce alternative.
FAQ:
How can I make the roast more flavorful?
Marinating the roast overnight or seasoning it well before searing can enhance the flavor. Also, consider adding fresh herbs like thyme or rosemary to the slow cooker.
Can I cook this on high to reduce the cooking time?
Yes, you can cook the roast on high for 4-5 hours instead of low for 8 hours, but the meat may not be as tender. Low and slow is preferred for the best results.
What can I use instead of a chuck roast?
You can substitute chuck roast with brisket, bottom round, or a shoulder roast. These cuts will also become tender when slow-cooked.
Is it possible to make this dish ahead of time?
Yes, you can prepare the dish a day ahead and store it in the refrigerator. Reheat it slowly in the oven or slow cooker before serving.
How can I make gravy from the cooking liquid?
To make gravy, strain the cooking liquid and heat it in a saucepan. Thicken it with a slurry of cornstarch and water, stirring until it reaches your desired consistency.
What vegetables can I add to this dish?
Along with potatoes and carrots, you can add parsnips, onions, or mushrooms for more variety. Just be sure to cut them into uniform sizes for even cooking.
Crock Pot Roast with Potatoes and Carrots
Ingredients
- 1 tablespoon olive oil
- 1 3-pound chuck roast
- salt and pepper to taste
- 1½ tablespoons minced garlic
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1¼ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2½ pounds small Yukon gold potatoes
- 1 pound baby carrots
- 2 tablespoons fresh parsley for garnish
Instructions
- Warm the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper evenly on all sides. Place the roast in the pan and sear for 4-5 minutes on each side until browned all over.
- Remove the roast and place it into the slow cooker. In the same skillet, combine the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce, and heat while stirring to loosen any browned bits from the pan.
- Place the potatoes and carrots around the roast in the slow cooker. Pour the broth mixture over everything. Cover and cook on low for 8 hours, or until the meat is tender and easily shreds.
- Take out the roast and vegetables from the slow cooker. Save the liquid for making gravy.
- Shred the roast or cut it into pieces, then serve hot with the vegetables and gravy, garnished with fresh parsley.
