Crockpot Pot Roast Recipe: Easy Homemade Dinner with Carrots & Potatoes

The first time I made crockpot pot roast with carrots and potatoes, the whole house smelled like Sunday at Grandma’s. You know that moment when you walk in and the aroma of slow-cooked beef, onions, and garlic hits you? It’s pure comfort—like a warm hug after a cold day. I remember tossing the ingredients into my trusty slow cooker, crossing my fingers, and hoping it would taste as good as the memories. Spoiler alert: it did. There’s just something about a tender pot roast, especially when you let those flavors mingle for hours, that makes dinner feel special without making you sweat over the stove.

Honestly, crockpot pot roast isn’t just a meal—it’s a tradition in my family. Growing up, my mom would make it for every big occasion. Over the years, I’ve tweaked her recipe just a bit, dialing up the seasoning and adding extra carrots (because my kids actually fight over them). Now, whenever I want a fuss-free homemade dinner, this is my go-to. You get hearty meat, fork-tender veggies, and a savory gravy that begs for crusty bread. It’s great for busy families, picky eaters, or anyone who’s craving classic comfort food with minimal effort. Plus, it’s one of those recipes that makes you feel like a kitchen superstar—even if you’re just letting the crockpot do its thing!

If you’re searching for the perfect crockpot pot roast recipe with carrots and potatoes, trust me, you’re in the right place. I’ve tested this a dozen times, tried every cut of beef imaginable, and even made it gluten-free for friends. Whether you’re a slow cooker newbie or a seasoned pro, this easy homemade dinner will deliver every time. Ready for a meal that practically cooks itself and tastes even better the next day? Let’s get started!

Why You’ll Love This Crockpot Pot Roast Recipe

• Stress-Free Cooking: Set it and forget it! Just toss everything in the crockpot and go about your day.
• One Pot Wonder: Everything cooks together—meat, carrots, potatoes—in a single slow cooker (less cleanup, more flavor).
• Hearty & Satisfying: The beef turns melt-in-your-mouth tender, soaking up the rich broth and spices.
• Kid-Friendly: Even picky eaters love the sweet carrots and buttery potatoes (my son calls them “pot roast candies”!).
• Perfect for Any Occasion: Family dinners, holiday feasts, or meal prep for the week—it fits all.
• Customizable: You can add your favorite veggies or swap in sweet potatoes for a twist.
• Reliable Results: After so many trial runs, I’ve nailed the timing and seasoning so you get perfect pot roast every time.
• Comfort Food Magic: There’s nothing like coming home to a steaming plate of pot roast—especially after a long day.

What makes this crockpot pot roast recipe stand out? For starters, I blend the seasonings right into the broth, so every bite is flavorful. The carrots and potatoes soak up all that meaty goodness, and the slow cooking ensures everything is fork-tender. I’ve tried roasting in the oven, but nothing beats the convenience and texture you get from a good slow cooker. Plus, if you’re looking for a recipe that’s forgiving (a little extra onion, no problem), this is it.

Let’s face it—there are a lot of pot roast recipes out there, but this one is family-approved, foolproof, and absolutely delicious. It’s the kind of meal that makes you want to sit around the table a little longer, share stories, and maybe sneak a second helping. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen.

Ingredients Needed for Amazing Crockpot Pot Roast

This crockpot pot roast recipe with carrots and potatoes uses everyday ingredients you probably already have. Each plays a role in building that deep, savory flavor and classic texture—no fancy stuff, just good food.

• Chuck roast (3-4 lbs / 1.4-1.8 kg) – Well-marbled for juicy, tender meat. I prefer USDA Choice if available.
• Carrots (4-6 large, peeled and cut into chunks) – Adds natural sweetness and color. Baby carrots work too.
• Yukon Gold or Russet potatoes (4-5 medium, peeled and quartered) – Creamy texture that soaks up all the delicious juices.
• Yellow onion (1 large, sliced) – Builds savory depth. Sweet onions are great if you want a milder flavor.
• Garlic cloves (4, minced) – Fresh is best, but jarred works in a pinch.
• Beef broth (2 cups / 480 ml) – Low-sodium preferred so you can control the salt.
• Tomato paste (2 tablespoons / 30 g) – Adds richness and a touch of tang (optional, but I never skip it).
• Worcestershire sauce (2 tablespoons / 30 ml) – Umami boost that makes the gravy extra tasty.
• Dried thyme (1 teaspoon / 1 g) – Earthiness that balances the beef.
• Dried rosemary (1 teaspoon / 1 g) – Fragrant and slightly piney. Fresh sprigs are even better.
• Bay leaf (1) – Classic pot roast aroma. Remove before serving.
• Salt & black pepper (to taste, about 1 ½ teaspoons / 7 g salt & 1 teaspoon / 2 g pepper) – Season both the meat and vegetables.
• Olive oil (2 tablespoons / 30 ml) – For searing the roast (optional but highly recommended).
• Cornstarch or flour (1-2 tablespoons / 8-16 g, for thickening gravy) – Mix with cold water at the end if you want a thicker sauce.

Ingredient notes:

• Chuck roast is my pick for tenderness, but brisket or round roast works too—just adjust cook time (brisket needs a bit longer).
• If you’re out of carrots, parsnips and sweet potatoes make tasty substitutes. Try red potatoes for a waxier texture.
• For gluten-free, use cornstarch instead of flour to thicken.
• I like “Better Than Bouillon” for beef broth when I don’t have boxed stock—just dilute as directed.
• Want extra vegetables? Add celery, mushrooms, or turnips in the last 2 hours of cooking.

I’ve tried making this crockpot pot roast with carrots and potatoes during every season, and it always hits the spot. Sometimes I toss in fresh rosemary from my garden, sometimes I use whatever potatoes are in the pantry. The best part? No one ever notices if you swap a few veggies—they just notice how good it tastes!

Equipment Needed

• Crockpot / Slow Cooker (5-7 quart capacity) – The bigger, the better if you like leftovers. I use an old Hamilton Beach model, but any brand works.
• Large skillet – For searing the roast before slow cooking (optional, but it adds flavor).
• Tongs – Handy for turning and removing the roast without breaking it apart.
• Cutting board & sharp knife – For prepping your veggies and trimming the beef.
• Measuring cups & spoons – For precise seasoning and broth.
• Mixing bowl – To whisk your gravy or cornstarch slurry at the end.
• Serving platter or shallow bowl – Makes for a beautiful presentation.

Equipment tips:

• If you don’t have a skillet, you can skip the sear, but you’ll miss that golden crust (I’ve done it both ways).
• Budget tip: I found my crockpot at a thrift store—still works after a decade! No need for fancy features.
• For easy cleaning, line your slow cooker with a disposable liner, especially if you’re short on time.
• Keep your knives sharp—trust me, cutting through raw beef is no joke with a dull blade.

Preparation Method

1. Prep the ingredients: Peel and chop carrots into 2-inch (5 cm) chunks. Quarter potatoes so they’re roughly the same size. Slice onion and mince garlic. Pat chuck roast dry with paper towels.
2. Season the roast: Sprinkle roast generously with salt and pepper (about 1 teaspoon / 5 g salt and ½ teaspoon / 1 g pepper). Rub it in for even coverage.
3. Sear the beef (optional but recommended): Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high. Sear roast for 2-3 minutes per side until deep brown. This step locks in flavor and gives a richer gravy. If you skip, just add the roast straight to the crockpot—still tasty!
4. Layer the veggies: Place carrots, potatoes, and onions evenly in the bottom of your crockpot. Top with minced garlic.
5. Add the roast: Place seared roast on top of the vegetables. If it doesn’t fit perfectly, tuck it in as best you can (it will shrink as it cooks).
6. Mix the broth: In a bowl, whisk together 2 cups (480 ml) beef broth, 2 tablespoons (30 g) tomato paste, 2 tablespoons (30 ml) Worcestershire sauce, 1 teaspoon (1 g) dried thyme, 1 teaspoon (1 g) dried rosemary, and the bay leaf. Pour mixture over the roast and veggies.
7. Set your crockpot: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. I prefer LOW—meat is more tender, veggies are perfectly cooked. If your roast is smaller, check at 7 hours.
8. Check for doneness: The roast should be fork-tender and easily shred. Potatoes and carrots should be soft but not mushy. If needed, cook another hour.
9. Make gravy (optional): Remove roast and veggies to a platter, discard bay leaf. Skim fat from cooking liquid. In a small bowl, whisk 1-2 tablespoons (8-16 g) cornstarch or flour with ¼ cup (60 ml) cold water. Pour slurry into crockpot, stir, and cook on HIGH for 10-15 minutes until thickened.
10. Slice or shred the roast: Use tongs and a sharp knife (or two forks) to slice or pull apart the meat. Serve with veggies and spoon gravy over everything.

Troubleshooting:

• Meat tough? It probably needs more time. Pot roast gets tender the longer it cooks (trust the process!).
• Veggies too soft? Cut them larger next time, or add them halfway through cooking.
• Gravy too thin? Use a touch more cornstarch. Too thick? Add a splash of broth.

Personal tip: Sometimes I prep everything the night before and store the crockpot insert in the fridge. In the morning, I just pop it in and let it cook while I work!

Cooking Tips & Techniques

• Searing matters: Searing the roast first isn’t required, but it gives your pot roast that deep, caramelized flavor. I skipped it once—never again.
• Layer for flavor: Keep veggies under the meat. They soak up all the juices and stay moist. If you mix everything, potatoes might get mushy.
• Don’t rush the cook: Pot roast loves low and slow. High heat can dry it out, especially with leaner cuts.
• Timing is everything: If you’re using smaller roasts (under 2 lbs / 900 g), check for doneness at 6-7 hours. Overcooking makes veggies too soft.
• Multitasking: Prep everything in advance—chop veggies, season meat, whisk broth. Makes morning assembly super fast.
• Consistency secrets: Use a consistent cut of beef (chuck roast is king). Slice veggies evenly so they cook at the same rate.
• Season as you go: Taste the broth before pouring—it should be savory, not bland. Adjust with salt, pepper, or Worcestershire.
• Gravy tips: Always mix cornstarch/flour with cold water before adding to hot liquid—otherwise, lumps. Learned that one the hard way!

I’ve had a few pot roast fails—like dry meat (forgot to check the time) and bland gravy (didn’t season enough). The good news? With a crockpot and the right steps, you can avoid those rookie mistakes. Remember, patience pays off. The longer you let the flavors develop, the better your dinner will be!

Variations & Adaptations

• Gluten-Free: Use cornstarch to thicken the gravy instead of flour. Double-check your Worcestershire sauce label—it sometimes contains gluten.
• Low-Carb: Swap potatoes for cauliflower florets or rutabaga chunks. Still hearty, less starch.
• Seasonal Twists: In winter, add parsnips and turnips. In summer, toss in fresh herbs like basil or oregano for a lighter flavor.
• Flavor Boost: Add ½ cup (120 ml) red wine with the broth for a richer, deeper taste. I love this for special occasions!
• Dairy-Free: This recipe is naturally dairy-free—just watch your gravy thickener.
• Different Cooking Methods: No crockpot? Make it in a Dutch oven—follow the same steps and bake covered at 325°F (160°C) for 3-4 hours.
• Personal spin: Sometimes I add mushrooms in the last hour. They soak up all the beefy gravy and add earthy flavor. My husband swears it’s the best version!

Pot roast is meant to be flexible. Don’t be afraid to use what you have. If you’re feeding a crowd, double the veggies. If you prefer leaner cuts, try sirloin—just keep an eye on cook time. The best part? Every batch tastes a little different, and that’s half the fun.

Serving & Storage Suggestions

• Serving: Serve hot, straight from the crockpot. Arrange meat slices on a platter, surround with carrots and potatoes, and spoon gravy over everything.
• Presentation: Sprinkle chopped parsley or thyme for color. Pair with crusty bread or buttery rolls (perfect for soaking up extra gravy!).
• Complementary sides: A fresh green salad or steamed green beans add a pop of freshness. My kids like applesauce on the side—don’t ask me why, but it works!
• Storage: Cool leftovers completely. Store roast, veggies, and gravy in airtight containers in the fridge for up to 4 days.
• Freezing: Freeze in individual portions for up to 2 months. Reheat gently in the microwave or on the stovetop with a splash of broth.
• Reheating: For best results, warm leftovers in a covered dish at 325°F (160°C) for 20-30 minutes. Gravy may need a little extra broth to loosen.
• Flavors develop: Pot roast tastes even better the next day. The broth thickens, veggies get richer—leftovers are gold!

Nutritional Information & Benefits

Each serving of this crockpot pot roast recipe with carrots and potatoes (about 6 ounces beef + veggies + gravy) packs approximately:

• Calories: 425
• Protein: 35g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 5g
• Sodium: 750mg

Beef is a great source of iron, vitamin B12, and zinc. Carrots load you up with beta-carotene, and potatoes deliver potassium and vitamin C. This recipe is naturally dairy-free and can be made gluten-free. If you’re watching sodium, use low-sodium broth. Allergens to watch: beef, gluten (in flour or some Worcestershire brands).

I love that this recipe offers a balanced plate—protein, veggies, and comfort, all in one. It’s wholesome without feeling restrictive, and always hits the spot after a busy day.

Conclusion

There’s a reason this crockpot pot roast recipe with carrots and potatoes is my weeknight hero. It’s reliable, simple, and delivers that cozy homemade dinner vibe every time. Whether you’re looking to impress guests, feed a hungry family, or just treat yourself, this recipe never disappoints.

Feel free to mix it up—add your favorite veggies, tweak the seasoning, make it gluten-free, or double the batch for leftovers. I make this at least twice a month, and honestly, it’s always a hit (and my kids never complain!).

If you give it a try, let me know how it turned out. Drop a comment below, share your own twist, or tag me on Pinterest with your delicious results. You might just find yourself making this crockpot pot roast again and again. Happy cooking—and enjoy every bite!

Frequently Asked Questions

Can I use a different cut of beef for crockpot pot roast?

Yes! Chuck roast is best for tenderness, but brisket or round roast work too. Just remember, leaner cuts may need less cooking time and might not be as juicy.

Should I sear the beef before putting it in the crockpot?

Searing isn’t required, but it adds extra flavor and gives the meat a nice crust. If you’re in a rush, you can skip it—your pot roast will still be delicious.

Can I add other vegetables to this crockpot pot roast recipe?

Absolutely! Celery, mushrooms, parsnips, and turnips are great additions. Just cut them into large pieces so they don’t overcook.

How do I thicken the gravy in the crockpot?

Mix 1-2 tablespoons cornstarch or flour with cold water, then stir into the hot broth at the end. Cook on high for 10-15 minutes until thickened.

Can I make this recipe ahead of time?

Yes! Prep everything the night before, refrigerate, and start cooking in the morning. Leftovers taste even better the next day—just reheat and enjoy.

Crockpot Pot Roast Recipe: Easy Homemade Dinner with Carrots & Potatoes

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• Author: Sofia Garcia
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x

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Description

This classic crockpot pot roast features tender beef, carrots, and potatoes slow-cooked in a savory broth for a comforting, fuss-free homemade dinner. Perfect for busy families, special occasions, or anyone craving hearty comfort food with minimal effort.

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Ingredients

Scale 1x2x3x

• 3–4 lbs chuck roast (well-marbled, USDA Choice preferred)
• 4–6 large carrots, peeled and cut into chunks (or 2 cups baby carrots)
• 4–5 medium Yukon Gold or Russet potatoes, peeled and quartered
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 cups beef broth (low-sodium preferred)
• 2 tablespoons tomato paste (optional, but recommended)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
• 1 bay leaf
• 1 1/2 teaspoons salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 2 tablespoons olive oil (for searing, optional)
• 1–2 tablespoons cornstarch or flour (for thickening gravy, mix with cold water at end)

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Instructions

1. Peel and chop carrots into 2-inch chunks. Quarter potatoes. Slice onion and mince garlic. Pat chuck roast dry with paper towels.
2. Season roast generously with salt and pepper. Rub seasoning evenly over the meat.
3. Optional: Heat olive oil in a large skillet over medium-high. Sear roast for 2-3 minutes per side until deep brown.
4. Layer carrots, potatoes, and onions evenly in the bottom of the crockpot. Top with minced garlic.
5. Place seared roast on top of the vegetables in the crockpot.
6. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour mixture over roast and veggies.
7. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until roast is fork-tender and veggies are soft but not mushy.
8. Remove roast and veggies to a platter. Discard bay leaf. Skim fat from cooking liquid.
9. Optional: In a small bowl, whisk cornstarch or flour with cold water. Stir slurry into crockpot liquid and cook on HIGH for 10-15 minutes until thickened.
10. Slice or shred the roast. Serve with veggies and spoon gravy over everything.

Notes

For gluten-free, use cornstarch instead of flour to thicken the gravy. Searing the roast before slow cooking adds extra flavor but can be skipped. Add extra veggies like celery, mushrooms, or turnips for variety. Prep ingredients the night before for easy morning assembly. Pot roast tastes even better the next day as flavors develop.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 6 ounces beef plus vegetables and gravy
• Calories: 425
• Sugar: 6
• Sodium: 750
• Fat: 18
• Saturated Fat: 7
• Carbohydrates: 28
• Fiber: 5
• Protein: 35

Keywords: crockpot pot roast, slow cooker beef, carrots, potatoes, comfort food, easy dinner, family meal, gluten-free option, dairy-free, classic pot roast