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Cozy Slow Cooker Pot Roast with Carrots and Potatoes

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A comforting and easy slow cooker pot roast recipe featuring tender beef chuck roast, carrots, and potatoes, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into chunks
  • 6 medium yellow potatoes, quartered (Yukon Gold or red potatoes recommended)
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prep your ingredients: Peel and chop carrots into large chunks, quarter the potatoes, slice the onion, and mince the garlic. Pat the beef chuck roast dry with paper towels.
  2. Season the roast generously with salt and black pepper on all sides.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast for about 4-5 minutes per side until a deep golden-brown crust forms. Transfer the roast to the slow cooker.
  4. In the same skillet, reduce heat to medium. Add sliced onions and minced garlic; cook, stirring occasionally, until softened and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for another minute.
  5. Pour in 1/2 cup beef broth to deglaze the pan, scraping up browned bits. Pour this mixture over the roast in the slow cooker.
  6. Arrange carrot chunks and potato quarters around the roast. Add the remaining 1 1/2 cups beef broth, Worcestershire sauce, thyme, and bay leaves. Lightly stir to coat but do not submerge the roast entirely.
  7. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the meat is fork-tender and potatoes are soft but not mushy.
  8. About 30 minutes before serving, taste the broth and adjust salt and pepper if needed. Remove bay leaves. For thicker gravy, remove some broth, whisk in a cornstarch slurry, then stir back in and cook uncovered for a few minutes.
  9. Let the pot roast rest in the slow cooker for about 10 minutes after turning off the heat before serving.

Notes

Searing the beef before slow cooking is essential for locking in juices and adding rich flavor. Keep the lid closed during cooking to maintain heat and reduce cooking time. For thicker gravy, use a cornstarch slurry near the end. Let the roast rest 10 minutes after cooking for juicier meat. You can prep ingredients the night before and refrigerate. Use vegetable broth and mushrooms for a vegetarian version. Adjust herbs and spices to taste.

Nutrition

Keywords: slow cooker pot roast, beef pot roast, carrots and potatoes, comfort food, easy dinner, crockpot recipe

Find it online: https://tomyumy.com/cozy-slow-cooker-pot-roast-with-carrots-and-potatoes-easy-recipe/