Next time try this easy Mississippi Pot Roast or slow cooker beef stew!
Classic chuck roast crock pot recipe with plenty of carrots and potatoes.Jump to:
❤️ Why you'll love it
- a complete meal in one pot
- incredible flavor
- perfect weeknight meal with very little effort - just a few minutes of prep
It just doesn't get better than this old fashioned crockpot roast with potatoes and carrots simmering to juicy perfection while you are handling your day like a boss.
The long cook time results in tender meat and so much flavor!
It's slow simmered beef stew is the best -- so tender and delicious even your picky eaters will race to the table! One of our favorite recipes!
🧾 Ingredients
Either beef chuck roast or round roast will work fine with this slow cooked pot roast recipe. The long slow cook time makes a cheap cut of meat very tender by breaking down the connective tissue.
The chuck is a bit more moist but the round has less fat. The carrots, onions, and potatoes add flavor as well as nutritional value!
🔪 Instructions
- Heat oil in a heavy skillet. Add onions and celery and saute until the onions start to caramelize. Add garlic and saute for 1 minute.
- Remove vegetables from pan. Add meat and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the slow cooker.
- Top with remaining ingredients. Cover, set on low, and set timer for 8 hours.
🥫 Storage
If you want to save time in the morning just brown the meat and vegetables the night before, put everything in the slow cooker crock, cover, and refrigerate overnight. Next day just turn the slow cooker on and proceed with the recipe.
Leftovers should be covered with plastic wrap or put in an airtight container and refrigerated promptly. They'll be fine for 3 or 4 days. Freeze for longer (up to 3 months) storage.
Keep in mind plain potatoes don't freeze well. If you are going to freeze leftovers I'd suggest fishing the leftover potatoes out and mashing them with milk and butter, then freezing in a separate container.
Pot roast is usually a cheap cut of beef. It's perfect for slow cooking because all that simmering makes it butter tender.💭 Tips
Expert Tip: I like to save time by using baby carrots and tiny potatoes so I don't need to peel. You could also use 2 cups frozen seasoning mix in place of the onion and celery to save a few more minutes.
- This is the best way EVER to use any leftovers of these roasted carrots!
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the slow cooker.
- For more flavor add the ½ cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan!
- Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6 quart slow cooker.
- Got leftover pot roast? Add beef broth and make soup or try this seriously delicious shepherd's pie!
- Pork tenderloin is a delicious substitute for the beef chuck roast in this recipe.
- If you'd like a gravy remove a couple of cups of cooking liquid to a saucepan and add a couple tablespoons of cornstarch. Whisk smooth and simmer until thick. The ratio is 1 cup of liquid to 1 tablespoon of cornstarch.
👩🍳 FAQs
Yes, with most recipes. However if the cook time on low is less than 8 hours don't try to make it on high.
Always cook beef and other red meats on low for 8 to 10 hours for best (and most tender) results.
Any of the cuts of chuck roast or bottom round roast. They are budget friendly and the slow cooking keeps them tender and juicy.
Add them at the beginning; when you put the roast in.
A crunchy salad is all you need to add the finishing touch to this simple pot roast.Related recipes
📞 The last word
This is the best recipe for those chilly fall days when you need a batch of comfort food to keep your chin held high. It's a vintage recipe that's been the favorite of families for decades.
I bet your family loves it, too.
Crock Pot Roast with Potatoes and Carrots
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 tablespoon vegetable oil
- 3-½ pounds chuck roast, or bottom round
- 1.1 ounces beefy onion soup mix, dry
- 1 onion, peeled and quartered
- 1-½ tablespoons garlic, peeled and chopped
- 1 cup celery, washed and cut in chunks
- 2-½ pounds baby potatoes, Yukon Gold or Red, washed
- 1-½ pounds baby carrots, washed
- ½ cup water, or beef stock
- salt & pepper to taste
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Instructions
- Sprinkle the meat with about 1 teaspoon of the onion soup mix and rub it in. Add salt and pepper to taste. Set aside.
- Heat oil in a heavy skillet.
- Add onions and celery and saute until the onions start to caramelize.
- Add garlic and saute for 1 minute.
- Remove vegetables from pan.
- Add meat to pan and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the slow cooker.
- Top with remaining ingredients.
- Cover, set on low, and set timer for 8 hours.
- About 1 hour before serving shred beef if desired. Cover back up and continue to cook for the last hour.
Notes
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the slow cooker.
- For more flavor add the ½ cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan!
- Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6 quart slow cooker.
Nutrition Facts
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