Crockpot Roast—nothing better than this! Tender beef with flavorful veggies, and use the extra sauce as a tasty gravy to pour over everything.
Crockpot Roast
This Crockpot Roast with potatoes and carrots comes from my friends Donna and Chad at The Slow Roasted Italian, featured in their cookbook, The Simple Kitchen.
The Simple Kitchen has over 80 quick, easy recipes with a full-sized photo for each. It’s packed with tried-and-true favorites. This roast, called “Down-Home Pot Roast with Carrots and Potatoes” (page 13), has quickly become a family favorite!
The meat is fall-apart tender, the veggies are perfectly cooked, and the flavorful gravy brings it all together.
There’s a bit of prep, but it’s totally worth it. Let’s get into the details!
Ingredients
Here’s what you’ll need to make this Crockpot Roast:
- Beef Chuck Roast: More on this ingredient below!
- Olive Oil: Adds richness when browning the meat and veggies.
- Yellow Onion: Slice thin so it softens and sweetens as it cooks.
- Garlic: Fresh minced garlic is best, but jarred or garlic powder works in a pinch.
- Tuscan-Style Seasoning: Adds so much flavor!
- Worcestershire Sauce: Brings a savory depth to the beef.
- Red Wine or Beef Stock: For flavor.
- Beef Stock: Low-sodium is best to control saltiness.
- Baby Carrots: Or grab regular carrots and cut them down.
- Baby Red Potatoes: Cut into smaller pieces to cook evenly; no need to peel.
Best Meat Choice
A well-marbled beef chuck roast is perfect for this recipe—tender and full of flavor! Similar cuts like blade, shoulder, or cross-rib roast work too. Ask your butcher if you’re unsure.
Searing Tips: Dry the meat with a paper towel for a great sear, and season well with salt and pepper for full flavor.
How To Make Crockpot Roast
- Prep Beef: Pat dry, cut into chunks, season with salt and pepper.
- Sear Beef: Heat oil, brown beef in batches. Move to slow cooker.
- Cook Onions & Garlic: Add oil and onions, cook until soft. Add garlic, seasoning, and Worcestershire.
- Deglaze: Pour wine or stock, scrape browned bits, add remaining stock, and pour into slow cooker.
- Slow Cook: Cover and cook on low 10 hours or high 5 hours. Add carrots and potatoes halfway.
- Make Gravy: Boil cooking liquid in a pot. Add cornstarch to thicken.
- Serve: Plate beef and veggies, serve with gravy.
Tips for Tender Pot Roast
- Brown the Meat: Don’t skip this! It adds flavor and a nice crust.
- Cook Slow: Set the slow cooker on low for 10 hours for the most tender meat.
- Add Veggies Later: Put veggies in halfway through cooking. This keeps the meat soft and the veggies from getting mushy.
Crockpot Roast Cooking Time
- Low Heat: 10 hours (best choice for tender meat)
- High Heat: 5 hours
- Adjust for Size: Smaller roasts cook faster; 2 pounds may be done in 7 hours on low, while 3 pounds take about 9-10 hours.
What To Serve With Crockpot Roast
- Salad: A fresh Italian, or Garden salad adds a nice crunch.
- Bread: Serve with crusty bread or warm rolls to soak up the gravy.
- Fruit: Anything that is in season or try this fruit salad.
Crockpot Roast FAQs
Technically, you don’t have to sear the roast before cooking, but I highly recommend it! If I have a few extra minutes, browning the beef before adding it to the slow cooker maximizes flavor and improves the texture.
You do need some liquid to create steam, but for better flavor, I recommend using beef broth or stock and wine instead of water.
For food safety reasons, don’t add a frozen or partially frozen roast to a slow cooker.
Storage
- Fridge: Keep in an airtight container for 3-4 days.
- Freezer: Store roast, veggies, and gravy separately in freezer bags for up to 3 months.
- Reheat: Thaw in fridge, then warm on stovetop or microwave.
More Crockpot Recipes
- Crockpot Cowboy Casserole with potatoes and sausage
- Porcupine Meatballs meatballs made with white rice
- Taco Chili with seasoned ground beef
- Crockpot BBQ Pulled Pork with a delicious BBQ sauce
- Crockpot White Chicken Chili winner of many chili cook-offs!
Crockpot Roast
Equipment
- CrockPot 6-quart
- Large pot or dutch oven
- Small pot
Ingredients
- 3 pounds beef chuck roast cut into 3-inch chunks
- 1 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 4 tablespoons olive oil divided
- 1 medium yellow onion thinly sliced
- 6 cloves garlic minced
- 2 tablespoons Tuscan-style seasoning blend see note 1
- 1 tablespoon Worcestershire sauce
- 1 cup red wine or use additional beef stock (Cabernet Sauvignon for wine)
- 3 cups low-sodium beef stock
- 2 cups baby carrots
- 2 pounds baby red potatoes cut in half or quarters if large (6 cups)
- 2 tablespoons corn starch
- 1/4 cup water
Instructions
- Pat beef dry with paper towels. Season all over with salt and pepper.
- Warm 2 tablespoons of oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; it's better to sear the meat in batches. Once the roast is nicely seared with a good crust, transfer to slow cooker.
- Add remaining 2 tablespoons oil and sliced onions to the pot. Cook for 3-4 minutes until onions are translucent. Add garlic and cook for 30 seconds. Stir in the seasoning blend and Worcestershire sauce.
- Pour in the wine (or beef stock) and scrape up any browned bits from the pan. Add the beef stock, stir, and then pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 10 hours or high for 5 hours. Add carrots and potatoes halfway through cooking.
- Remove the roast and vegetables to a serving dish and tent with foil. Pour the cooking liquid into a small pot and bring to a boil over medium-high heat. Mix the cornstarch and water in a small bowl until smooth, then add to the pot. Boil for 3-5 minutes until thickened. Adjust seasoning with salt and pepper if needed.
- Serve the roast and veggies with gravy on the side.
Video
Recipe Notes
- 1½ teaspoons dried rosemary
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon dried sage
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I got rid of my slow cooker when we moved. I do have a 6 qt. Instant Pot. I’m not quite sure how to make slow cooker directions into an
Instant Pot. Any suggestions? Or maybe convert to Dutch oven / oven recipe. I love this recipe and am eager to prepare it.
I made this last night and we loved it!
So happy to hear this! Thanks for your comment! 🙂
This sounds amazing, could you cook allow this in the dutch oven vs the slow cooket. If so what temp and how long? Looking forward to trying this!
I love this recipe! I make it often during the winter months and it is just sooo good! I changed out the red potatoes for gold ones and they taste like butter. Thank you!
I am so happy to hear this! Thanks so much Kay! 🙂
I want to make this this weekend. My husband doesn’t like onions though, can I still make it without them?
It will definitely be missing some flavor, but I assume still good! 🙂