Crock Pot Roast with Potatoes and Carrots Recipe
A comforting and hearty Crock Pot Roast recipe featuring a tender chuck roast slow-cooked with baby potatoes and carrots in a rich, flavorful gravy. Perfect for an easy, hands-off meal with classic seasoning and a delicious homemade gravy finish.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Seasoning
- 3–4 lb. Chuck Roast
- 2 tablespoons flour
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Cooking Liquids and Flavorings
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 tsp better than bouillon)
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce
- 4 tablespoons olive oil
- 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
- 1 Tablespoon cold unsalted butter
Vegetables
- 2¼ lbs. baby potatoes (halved or thirds if large)
- 2 lbs. whole carrots (cut into halves or thirds)
Gravy Thickener
- 3 tablespoons corn starch
- 3 tablespoons cold water
Instructions
- Season the Roast: Pat the chuck roast completely dry. Combine the salt, garlic powder, onion powder, chili powder, paprika, brown sugar, black pepper, and flour. Massage this seasoning mixture evenly onto all sides of the roast to ensure full flavor.
- Sear the Roast: Heat olive oil in a large pan over medium-high heat until shiny and hot. Add the seasoned roast and sear each side for 2-3 minutes until a browned crust forms. Adjust heat as needed. Remove the roast from the pan and set aside.
- Prepare Gravy Base and Transfer to Slow Cooker: Whisk together chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and soy sauce. Pour some of this mixture into the skillet you used for searing to deglaze and scrape the browned bits with a silicone spatula for extra flavor. Transfer all of this gravy mixture into the slow cooker, followed by placing the seared roast and any juices on the plate into the slow cooker.
- Prepare Vegetables: Cut potatoes in halves or thirds if large, or leave smaller ones whole. Peel and cut carrots into halves or thirds, slicing very thick carrots lengthwise in half.
- Add Vegetables to Slow Cooker: Arrange the potatoes evenly around the roast in the slow cooker, then layer the carrots on top of the potatoes.
- Cook the Roast: Secure the lid on the slow cooker and cook on high for 5-6 hours or on low for 8-10 hours. Avoid opening the lid during cooking to maintain heat and moisture.
- Remove and Rest: Carefully lift out the carrots, potatoes, and roast and set them on a serving platter. Tent with foil to keep warm.
- Make the Gravy: Using oven mitts, transfer the cooking juices to a saucepan or if your crock is stovetop safe, place it directly on the stove. Bring juices to a boil.
- Thicken the Gravy: Whisk corn starch and cold water together until smooth. Gradually add this slurry to the boiling juices, whisking continuously. Lower heat to a simmer and allow the gravy to thicken, stirring occasionally.
- Finish the Gravy: Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is desired. Remove from heat and swirl in 1 tablespoon of cold unsalted butter until melted for richness.
- Season and Serve: Season the carrots and potatoes with salt and pepper to taste and serve alongside the sliced roast and generous ladles of gravy.
Notes
- Chuck roast is ideal for slow cooking, but other cuts like brisket or round roast can be used.
- Do not open the slow cooker lid during cooking to ensure the roast stays tender and juicy.
- Kitchen Bouquet is optional and used mainly for color enhancement.
- Adjust seasoning according to personal preference before serving.
- For thicker gravy, add a little more cornstarch slurry as needed while simmering.
