If you’re craving a meal that wraps you in cozy comfort and fills your home with mouthwatering aroma, this Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe is exactly what you need. Tender, juicy chuck roast slowly cooked to perfection with sweet carrots, creamy baby potatoes, and an aromatic blend of herbs creates a soulful dinner that feels like a warm hug on a plate. This recipe is effortless yet so rich in flavor and texture, making it a sensational weeknight winner or a heartfelt dish for a special family gathering.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing layers of flavor, texture, and color that elevate this cozy classic. The list is simple but essential, combining quality proteins, fresh produce, pantry staples, and fragrant herbs to create a beautifully balanced pot roast.
- 3 lb chuck roast: The star of the dish, perfect for slow cooking to tender, melt-in-your-mouth goodness.
- 1 onion, sliced: Adds sweetness and depth, creating a flavorful base for the roast.
- 4 cloves garlic, smashed: Infuses the dish with rich, aromatic warmth.
- 2 tbsp tomato paste: Brings a subtle acidity and richness to the broth.
- 1 tbsp brown sugar: Balances the savory and acidic notes with a touch of natural sweetness.
- 1 tsp Italian seasoning: A blend of herbs that tie the entire dish together with an herby punch.
- 1 tsp garlic powder: Enhances the garlic flavor and boosts aroma.
- 1 tsp onion powder: Adds a concentrated onion essence that deepens the flavor.
- ½ tsp chili powder: Offers a whisper of warmth and complexity without overwhelming heat.
- 1 tbsp Worcestershire sauce: A savory, umami-rich crucial ingredient that amplifies the meaty flavor.
- 4 cups beef stock: The liquid base that makes the roast juicy and creates a delicious gravy.
- 3 large carrots, chopped: Provide sweetness and a pleasing, tender texture after cooking.
- 1 lb baby gold potatoes: Creamy and smooth, these soak up all the savory juices beautifully.
- Fresh thyme, rosemary, and bay leaves: Fresh herbs that imbue the roast with earthy, fragrant notes.
- Salt and pepper, to taste: Essential for seasoning the meat and vegetables perfectly.
- Fresh parsley, for garnish: Adds a pop of color and a fresh, herbaceous finish.
How to Make Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe
Step 1: Season and Sear the Chuck Roast
Begin by seasoning your 3-pound chuck roast generously with salt and pepper. This simple step is the foundation of flavor that enhances the meat’s natural taste. Next, heat a tablespoon of olive oil in a large pan over medium-high heat and sear the roast for about 3 to 4 minutes on each side until it develops a beautiful golden-brown crust. This caramelization unlocks deep, rich flavors that will make your pot roast truly irresistible.
Step 2: Prepare the Flavor Base
Using the same pan, toss in the sliced onions, smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Let this medley cook for 2 to 3 minutes, stirring frequently until it becomes fragrant and slightly caramelized. This mixture is key to building complex flavors that complement the meat perfectly.
Step 3: Deglaze and Combine
Next, deglaze the pan by pouring in Worcestershire sauce and a splash of the beef stock. Scrape down the browned bits stuck to the pan, which hold tons of flavor. Pour this rich onion mixture into your Crock Pot atop the roast, bringing an aromatic punch that seeps into every bite.
Step 4: Add Vegetables and Herbs
Place the chopped carrots and baby gold potatoes around the roast in the Crock Pot. These veg will soak up the savory juices and soften to perfection. Then pour in the remaining beef stock, and nestle in fresh sprigs of thyme, rosemary, and bay leaves. These fresh herbs release subtle, earthy fragrances for an unforgettable aroma.
Step 5: Slow Cook to Perfection
Cover the Crock Pot and cook the roast on high for 5 to 6 hours or low for 8 to 10 hours. The lengthy, slow cooking process transforms the chuck roast into fork-tender bliss that falls apart at the touch. This is where the magic happens — flavors meld beautifully, and textures become irresistibly tender.
Step 6: Finish and Garnish
Once the cooking time is up, remove the herbs and bay leaves, then shred the meat gently with two forks right in the pot. This ensures every shred is coated with the savory juices. Garnish with fresh parsley before serving to add a fresh, vibrant touch that brightens the rich dish.
How to Serve Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe
Garnishes
Fresh parsley is the ideal garnish for this pot roast. Its bright green color lends a beautiful contrast, while its slightly peppery flavor lifts the rich, earthy roast. A sprinkle of freshly cracked black pepper just before serving also adds a subtle kick and depth.
Side Dishes
Although this pot roast is a full meal on its own, serving it with crusty bread is wonderful for soaking up the luscious juices. A fresh green salad or simple steamed green beans will add a crisp, fresh element that complements the hearty, slow-cooked flavors perfectly.
Creative Ways to Present
For a special occasion, serve the shredded pot roast over creamy mashed potatoes or buttered egg noodles for extra comfort. You can also plate the vegetables around the roast for a rustic, homestyle look that invites everyone to dive right in. A drizzle of the cooking juices on top ties it all together beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot pot roast keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to develop, making the next-day meal even more delicious. Make sure to store the meat and vegetables with some of the cooking juices to keep everything moist.
Freezing
This pot roast freezes wonderfully, making it an excellent meal prep option. Portion it into freezer-safe containers or bags, including some of the broth, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor retention.
Reheating
Reheat leftovers gently on the stove over low to medium heat to keep the meat tender and juicy. Add a splash of beef stock if needed to restore moisture. Alternatively, microwave in short bursts, stirring occasionally, until warmed through without drying out.
FAQs
Can I use a different cut of beef for this pot roast?
Chuck roast is ideal because of its marbling and toughness that softens during slow cooking, but you can use brisket or round roast if you prefer. Just expect slightly different textures, and adjust cooking time as needed.
Do I need to brown the meat before putting it in the Crock Pot?
While not absolutely necessary, searing the meat first adds incredible depth and richness to the final dish. It caramelizes the surface, enhancing the overall flavor, so it’s worth the extra step if you have time.
Can I add other vegetables to this recipe?
Absolutely! Parsnips, turnips, or celery root are excellent additions that complement the flavors. Just chop them into similar sizes so everything cooks evenly.
How thick should the gravy be?
The cooking juices are naturally thickened from the roast and vegetables, creating a silky, flavorful gravy. If you prefer it thicker, you can stir in a cornstarch slurry toward the end of cooking.
Is this recipe suitable for meal prepping?
Definitely! The Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe stores and reheats wonderfully, making it a fantastic choice for batch cooking and enjoying flavorful homemade meals throughout the week.
Final Thoughts
There’s something truly special about coming home to a Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe slowly bubbling away, filling the house with warm, inviting aromas. This recipe proves that hearty, comforting meals don’t need to be complicated — just a bit of love, time, and simple ingredients. Give it a try, and you’ll find yourself reaching for this cozy classic again and again.
Print
Crock Pot Pot Roast with Carrots, Potatoes, and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crock Pot Pot Roast recipe features a tender 3 lb chuck roast slow-cooked with aromatic herbs, vegetables, and a flavorful blend of spices. Perfectly seared before slow cooking, the roast becomes fall-apart tender, infused with rich beef stock, tomato paste, and Worcestershire sauce. Served with carrots and baby gold potatoes, this comforting meal is ideal for a satisfying family dinner.
Ingredients
For the Pot Roast:
- 3 lb chuck roast
- 1 onion, sliced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tbsp Worcestershire sauce
- 4 cups beef stock
- 3 large carrots, chopped
- 1 lb baby gold potatoes
- Fresh thyme, rosemary, and bay leaves (to taste)
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
- Fresh parsley, for garnish
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper on all sides to enhance its flavor.
- Sear the Meat: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, sear the roast for 3-4 minutes per side until each side is golden brown. This seals in juices and adds depth of flavor.
- Transfer to Crock Pot: Remove the seared roast from the pan and place it inside the Crock Pot or slow cooker.
- Sauté Aromatics: Using the same pan, add the sliced onions, smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for 2-3 minutes until fragrant and the tomato paste darkens slightly.
- Deglaze the Pan: Pour in Worcestershire sauce and a splash of beef stock, scraping the bottom of the pan to release any browned bits. This adds rich flavor to the sauce.
- Add to Crock Pot: Pour the onion and spice mixture over the roast in the slow cooker.
- Add Vegetables: Arrange the chopped carrots and baby gold potatoes around the roast for even cooking and flavor infusion.
- Add Stock and Herbs: Pour the remaining beef stock into the Crock Pot, then add fresh thyme, rosemary, and bay leaves on top.
- Cook Low and Slow: Cover the Crock Pot and cook on high heat for 5-6 hours or on low heat for 8-10 hours until the roast is fall-apart tender.
- Prepare to Serve: Once cooked, remove the fresh herbs and bay leaves from the pot, then shred the meat with two forks.
- Garnish and Serve: Sprinkle fresh parsley over the shredded roast and vegetables, then serve warm for a comforting meal.
Notes
- For best results, use a well-marbled chuck roast to ensure tender and flavorful meat.
- Adjust seasoning according to taste, especially the salt and pepper.
- If time allows, marinate the chuck roast overnight with spices for enhanced flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Optional: Add red wine when deglazing the pan for additional depth.
- For a thicker gravy, remove some cooking liquid and reduce it on the stovetop with a cornstarch slurry.
