Crockpot Roast with Potatoes and Carrots

Here’s a classic, hearty recipe for Crockpot Roast with Potatoes and Carrots—perfect for a set-it-and-forget-it meal.

Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4–5 large carrots, peeled and cut into chunks
• 4–5 medium potatoes, peeled and cut into chunks
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch (optional, for thickening gravy)

Instructions

1. Sear the roast (optional but recommended):
   • Season roast generously with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat.
   • Sear the roast 3–4 minutes per side until browned. This locks in flavor.
2. Prepare the crockpot:
   • Place carrots, potatoes, and onion in the bottom of the crockpot.
   • Add garlic on top.
3. Add the roast and liquids:
   • Place the seared roast on top of the vegetables.
   • Pour beef broth and Worcestershire sauce over everything.
   • Sprinkle thyme and rosemary; add bay leaves.
4. Cook:
   • Cover and cook on low for 8–9 hours or high for 4–5 hours, until roast is tender and falls apart easily.
5. Make gravy (optional):
   • Remove roast and vegetables to a serving platter.
   • Strain cooking liquid into a saucepan.
   • Mix 2 tbsp cornstarch with 2–3 tbsp cold water to make a slurry.
   • Bring liquid to a simmer, whisk in slurry, and cook until thickened. Season with salt and pepper.
6. Serve:
   • Slice or shred the roast and serve with potatoes, carrots, and gravy.

Tips:

• For extra flavor, add a splash of red wine to the broth.
• You can swap or add vegetables: parsnips, turnips, or celery work well.
• Leftovers are great for sandwiches or beef hash the next day.

If you want, I can give a shortcut “dump-and-go” version where you skip searing entirely and still get a tender, flavorful roast.

Do you want me to provide that version too?