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.
It looks so yummy and full of energy. I will make it for my family to enjoy this weekend. Thank you so much for your sharing. Hope to hear more recipes from your site
Thank you!
The best ever!!! FINALLY, a pot roast recipe that results in the melt-in-your-mouth tenderness other recipes only promise. I used a boneless beef chuck shoulder roast, ~2.5 lbs, but kept everything else the same (though I made only 1/3 of the Tuscan herbs).
Whoa… My wife actually said, “This is just delicious!” as she helped herself to two additional pieces of roast. (Unheard of from this only occasional carnivore.)
Thank you so much for a perfect dinner! Bravo!
AHHH I am seriously soooo happy to hear this!! I am all about that melt-in-your-mouth tenderness, YUM!!! Thanks for your comment! 🙂
I’m re-posting since I forgot to apply the well deserved ‘5-star rating’ you’ve earned, via your continued efforts in reaching out to everyone, and hopefully bringing pure joy to all through our interaction with you and your website, which was created extremely well.
I read through your posts on the “Crock Pot Roast’ and saw others comments concerning this meal (recipe) not being Heart-Healthy. I went over the ingredients several times and I can’t figure out why others feel this way and stated that they only eat this meal a couple of times during the winter (comfort food).
Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouth was continually watering while reading through all the ingredients.
You are certainly a master at crafting recipes and photography. I appreciate your dedicated time very much, while making sure that your words, video instruction, photographs and alternative ingredient examples therein are very understandable. I know that you spend many hours on each recipe that you share with the public.
Given all the positive comments you’ve received herein, I’m sure that I and my dogs are going to love this very tasty dish. I truly hope that you and yours truly enjoy your Thanksgiving, only a few days away. Please let everyone know what you prepared (I’m curious).
Thanks Again!
I read through your posts and saw some comments concerning that this meal (recipe) is not Heart-Healthy. I went over the ingredients several times and can’t figure out why others are saying to only eat this meal a couple of times during the winter (comfort food). Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouthwash watering after reading all the ingredients. You are a master at crafting recipes and I appreciate your time very much in making sure that everything therein is understandable. Given all the positive comments, I’m sure that I and my dogs are going to love this tasty dish. Hope you and yours enjoy your Thanksgiving. Please let everyone know what you prepared (I’m curious).
Ken, thank you sooo much for your kind and thought out message!! 🙂 This recipe is great and delicious and with all things should be eaten in moderation! It’s a considerably healthy dish and we love it several times a month! I know many people try to steer clear of too much red meat for heart health so I think that is what they are referring too. I hope you and your cute dogs enjoy this!! Thanks again for your kind message! 🙂
This was absolutely delicious!
I was wondering – this might be tricky – but do you think it would be possible to cook this halfway one day and then gently bring it up to temp, toss in the potatoes and carrots and finish it the next?
Hmm I’m worried it would dry out the meat, but honestly not sure the results without personally testing. Wish I could be of more help!
Holy wow. I made this with the Trader Joe’s cab. pot roast and it was amazing. I used the TJs 21 Season Salute instead of the other seasoning but other than that I did everything as written and I’m obsessed. Thank you!!
So happy this was a hit! 🙂 Thanks for the comment and review Hannah 🙂
So I’m making this recipe as I type this comment. I watched the video after hour 7 so to late to turn back, and I noticed that your Tuscan style blend has none of the same ingredients as a store bought Tuscan seasoning shaker. I used store bought. How bad of a mistake did I make? Maybe re name your blend to something different to avoid the same mistake. Still smells great!
How did it turn out? I hope you loved it! Thanks for the feedback on the recipe Danny!
To provide 5 star valuable content about crockpot post roast . It was so flavorful .
Thanks!
Can I prep it the night before and just plug in the crock pot in the morning? Thanks, it looks yummy!
I’ve never done that, but I don’t see why it wouldn’t work!
I’m doing the same right now. Can you tell me how it came out ? I’m concerned how the meat will be after sitting in the wine and broth overnight.
I’d like to cut this recipe in half (there’s just two of us) and do the cooking on low. Would I still cook for 10 hours or would I cut the cooking time back?
Cooking time should be similar; perhaps check at 9 hours. Enjoy!