Perfect! A pot roast with potatoes and carrots is classic comfort food, and using a slow cooker makes it almost effortless. Here’s a clear, step-by-step recipe:
Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste (optional, for deeper flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- Prep the roast
- Pat the beef dry with paper towels.
- Season generously with salt and pepper.
- Sear the meat (optional but recommended)
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast 2–3 minutes per side until browned. This adds flavor.
- Prepare the crock pot / pot
- Place onion, garlic, carrots, potatoes, and celery in the bottom of the crock pot.
- Place the seared roast on top.
- Add liquids and seasonings
- Mix beef broth, tomato paste, thyme, and rosemary. Pour over the roast and vegetables.
- Cook
- Crock pot / slow cooker: Low for 8 hours or High for 4–5 hours, until meat is tender.
- Oven: Cover in a Dutch oven and bake at 325°F (160°C) for 3–4 hours.
- Optional gravy
- Remove meat and veggies, cover to keep warm.
- Mix cornstarch with water and stir into the liquid in the pot. Heat until thickened.
- Serve
- Slice or shred the roast and serve with the potatoes, carrots, and gravy.
✨ Tips:
- Cut potatoes and carrots into similar sizes so they cook evenly.
- For richer flavor, add a splash of red wine or Worcestershire sauce to the broth.
- Leftovers taste even better the next day!
If you want, I can also give a one-pot stovetop shortcut version that takes about 90 minutes instead of hours—it’s surprisingly flavorful. Do you want me to give that version too?
