Crockpot Roast, Potatoes, and Carrots

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Crockpot Roast, Potatoes, and Carrots are such a comforting meal! This is a staple fall and winter meal that my whole family loves! My favorite type of roast is a chuck roast! Sometimes we put the potatoes in the crockpot with the roast and sometimes we make mashed potatoes.

Ingredients

• 1 Chuck Roast (3-4 pounds)
• 1 tbsp olive oil
• 1 brown gravy packet
• 1 ranch seasoning packet
• salt, pepper, and garlic powder
• 1 tsp each of garlic powder and paprika
• 1 onion (sliced)
• 2 cups of baby carrots
• 24 oz baby potatoes (washed and sliced in half)
• 2 cups of beef broth

How to Make Crockpot Roast, Potatoes, and Carrots

To make the crockpot roast, potatoes, and carrots start by heating a large skillet over medium high heat and add some olive oil to the skillet.

Next, season all sides of the roast with salt and pepper. Sear the roast in the hot skillet on all sides. Once all sides have been seared put the roast in a large crockpot that has been sprayed with cooking spray.

Next, turn the heat down to low and add 2 cups of beef broth stirring well and scraping all of the little bits off the bottom of the skillet. Add the brown gravy packet, ranch packets, garlic powder, and paprika. Stir this together well and let bubble until the gravy starts to thicken.

While the broth is bubbling on the stove, add the baby carrots, sliced onions, and baby potatoes to the crockpot. I like to wash the baby potatoes and slice them in half. I also try to make sure the potatoes are on the sides around the roast and top the roast with the carrots and onions.

Pour the beef broth/seasoning mixture over the roast and veggies in the crockpot. Add the lid to the crockpot and cook on low for 8 hours or until the meat is fall apart tender!

Serve Roast, Potatoes, and Carrots

To serve the roast, I like to take all the meat out of the crockpot and shred it with two forks. I like to discard any of the pieces of fat that I see.

Once the meat has been shredded it’s time to eat! We usually have rolls with this meal! You could add another veggie like some corn or a salad. Macaroni and cheese would also be a good side.

Tips and Frequently Asked Questions

• Make sure the chuck roast is completely thawed for best cooking results.
• Searing the chuck roast before adding it into the Crockpot produces the best flavor and helps to tenderize the meat.
• Add in as many veggies as you’d like for your family.
• I cook my roasts on low for 8 hours, so the meat is nice and tender.
• Cooking times may vary depending on size of the chuck roast.

Crockpot Roast, Potatoes, and Carrots

Crockpot Roast, Potatoes, and Carrots don't disappoint! It is the ultimate comfort food and perfect for fall and winter!

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Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Course: Dinner

Cuisine: American

Keyword: Crockpot Pot Roast, Crockpot Recipes, Crockpot Roast

Servings: 4

Equipment

• 1 Large Crockpot

Ingredients

• 1 Chuck Roast (3-4 pounds)
• 1 tbsp olive oil
• 1 brown gravy packet
• 1 ranch seasoning packet
• salt, pepper, and garlic powder
• 1 tsp each of garlic powder and paprika
• 1 onion (sliced)
• 2 cups of baby carrots
• 24 oz baby potatoes (washed and sliced in half)
• 2 cups of beef broth

Instructions

• Season each side of the chuck roast with salt and pepper and sear in a skillet over medium high heat with 1 tbsp of olive oil. Be sure to quickly sear the roast on each side.
• Add the chuck roast to a slow cooker that has been sprayed with cooking spray.
• Add 2 cups of beef broth to the hot skillet scraping all the brown bits off the pan.
• Turn the heat down to low and add the ranch packet, brown gravy packet, 1 tsp each of garlic powder and paprika to the skillet and stir often until bubbling and the broth is just starting to thicken.
• Add the sliced onion, potatoes, and baby carrots to the crockpot. Pour the broth/seasoning mixture over the chuck roast.
• Cook on low for about 8 hours or until meat is tender.
• Shred the meat and serve with the potatoes and carrots! Enjoy!

Video

Notes

Sometimes I like to use the drippings in the crockpot to make a brown gravy! 

Add 2 tbsp butter and 2 tbsp of flour to a pan over medium heat to make a rue. Once the butter and flour has combined and thickened add 1 1/2 cups of the juices from the crockpot. Keep stirring until it thickens. 

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