Tender Slow Cooker Pot Roast with Potatoes and Carrots

Slow cooker pot roast is exceptionally tender and juicy, and falls apart when you cut into it as you might expect. But first, brown it in a skillet and seal in the favor for a pot roast that’s not only tender, but full-flavored. While it cooks, it forms a savory broth that becomes a rich gravy to serve alongside the roast beef, potatoes and carrots. A complete meal cooked in the Crock Pot.

This Isn’t a Dump-and-Go Pot Roast (And That’s a Good Thing)

I learned a secret years ago that changed how I use my slow cooker, and once you try it, you’ll wonder why no one told you ages ago. Hopefully you already know it, but if not, I’m here to make you the queen of the pot roast.

First sear the chuck roast in a skillet. Second, cook celery and onions in the same skillet and add the seasonings, making a thick sauce before adding it to the slow cooker. These two steps will add so much more flavor than just dumping everything in.

I’m sure you’ve made Crock Pot dinners that have tasted great, and the whole family has enjoyed them. It’s my go-to for bbq ribs, and it makes the best sausage stuffed peppers. Because slow cookers really are amazing devices, it’s easy for just about anyone to cook up a good meal by dumping everything in. You, know, Set it and Forget it, right?

But these extra steps make all the difference in this recipe for a pot roast with potatoes and carrots, and will turn your ‘good meal’ into a spectacular dinner! You won’t believe how flavorful your roast is, and the gravy is absurdly delicious.

I’m not exaggerating, even a little.

When you sear the roast first, it caramelizes the outside, giving the meat a ton more flavor and sealing in the juices so that it does’t get dry. The same goes for the onions and celery. That flavor seeps into the carrots and potatoes that cook right next to the roast. And, as a bonus, all that flavor ends up in your gravy. Winner Winner! Pot Roast Dinner!

Growing up, my mom made roast beef in the oven on most Sundays. That was before slow cookers were really a thing, Hers was super tender but I have to admit, this method makes an even juicier and more tender pot roast. Serve it with a creamy fruit salad with marshmallows and a basket of buttery dinner rolls and you’ll be right back at your mom’s dinner table.

Slow Cooker Pot Roast Recipe Ingredients

Get all the ingredients and full description in the recipe card below.

Chuck roast – Chuck roast is known for having a rich flavor, perfect for slow cooking.

Red wine – You can use any wine you prefer, but if you need some ideas, choose one you enjoy drinking. A medium-bodied cabernet sauvignon provides the best complementary flavor to the savory beef, but any type of red wine will add flavor. You can leave this out and add more beef broth.

Yukon gold potatoes – Use small potatoes for the best results. Rinse and cut in half before adding them to the slow cooker, but you can leave the skin on.

This is Super Easy to Make

Step 1: Prepare the roast.

Seared beef is best when it’s seasoned. Start by patting down the beef with paper towels to remove any moisture. Then, generously season the meat with salt and black pepper. 

Step 2: Sear the chuck roast.

Step 3: Brown the veggies.

While the pan is still on the heat, add the onion and celery. Season it with more salt and pepper, and cook until the veggies are soft and lightly browned.

Step 4: Start the gravy.

Step 5: Add everything to the slow cooker.

Transfer the onion mixture to the slow cooker. Set the roast on top, then arrange the potatoes and carrots around the beef. Set the bay leaves on the veggies. 

Step 6: Cook the beef.

Remove the beef and set it on a cutting board. Tent with aluminum foil for a few minutes to let the juices redistribute into the beef. Meanwhile, transfer the vegetables to a serving dish.

Step 7: Make the gravy.

In a small bowl, mix together cornstarch and water. Slowly add it to the boiling broth, making sure to whisk the entire time. Allow the mixture to thicken. Serve with the beef.

For a beautiful presentation, serve this recipe country-style. Cut the beef up into large chunks and set them in the center of an oversized serving platter. Set the potatoes on one side and the carrots on the other. Add a basket of fresh dinner rolls and a full gravy boat on the table, and your all set.

How to Store Leftovers

Allow the pot roast to cool completely to room temperature, then transfer it to an airtight container. The meat and veggies can share a container if you want, but I recommend storing the gravy separately. Leftovers will stay fresh for 3-5 days.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Tender Slow Cooker Pot Roast with Potatoes and Carrots

Author: Barbara Curry

Slow cooker pot roast is exceptionally tender and juicy, and falls apart when you cut into it as you might expect. But first, brown it in a skillet and seal in the favor for a pot roast that's not only tender, but full-flavored. While it cooks, it forms a savory broth that becomes a rich gravy to serve alongside the roast beef, potatoes and carrots. A complete meal cooked in the Crock Pot.

5 from 2 votes

Print Pin

PREP: 10 minutes minutes

COOK: 8 hours hours 15 minutes minutes

TOTAL: 8 hours hours 25 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

• ▢ 4-5 lbs Chuck roast
• ▢ 2 tablespoons vegetable oil
• ▢ 1 onion diced
• ▢ 2 stalks celery chopped
• ▢ 2 tablespoons flour
• ▢ 1 tablespoon tomato paste
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon fresh thyme
• ▢ ½ cup red wine
• ▢ ½ cup beef broth
• ▢ 2 pounds Yukon gold potatoes small unpeeled
• ▢ 1 pound carrots peeled and halved into 3-inch strips
• ▢ 2 bay leaves
• ▢ 1 tablespoon cornstarch optional for gravy

Equipment

fat separator

Slow Cooker

Instructions

 

• Pat beef dry with paper towels. Generously season with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. When hot, add beef and brown all sides, about 3-4 minutes. Remove to a clean plate.
• Add onion and celery to the skillet. Season with salt and pepper and cook over medium heat until softened and lightly browned, about 6 minutes.
• Stir in flour, tomato paste, garlic, and thyme, and cook for a minute. Slowly whisk in wine and broth until thickened. Transfer to a slow cooker.
• Add roast along with any juices to the slow cooker and arrange potatoes, carrots and bay leaves around it. Cover and cook on low for 8 hours or on high for 6 hours, until beef is tender.
• Remove beef to a cutting board and tent with aluminum foil for 5-10 minutes. Transfer the vegetables to a serving dish.
• Gravy: Strain the broth into a bowl and skim off the fat. Transfer the broth to a saucepan and bring to a light boil. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the broth, whisking until it thickens. Serve over beef.

Barbara’s Tips + Notes

• You don’t have to thicken the gravy, you can just remove the fat and serve the juices over the beef. 

Nutrition

Calories: 584kcal | Carbohydrates: 30g | Protein: 47g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 311mg | Potassium: 1514mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9593IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 6mg

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