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 cook often, but have never used marjoram before. Is it essential to this recipe (worth purchasing just for this) or would it be okay to omit it? Or is there a substitute you would recommend? I have a well stocked spice cabinet!
You can leave it out 🙂
I am trying to avoid carbs for a program I am on for the moment and I wonder if I could use turnips instead of the potatoes?
I adore your recipes. You are so incredibly talented and everything is good!
That should work great! Thanks Chantal! 🙂
This is the best pot roast I’ve ever tasted. I tried it last week on high for 5 hours then today on low for 10 hours and I must say the low on 10 hours makes a lotttt of difference. More flavor and the meat just falls apart!
So thrilled to hear you’ve loved this recipe, thank you Brittney!!
Note to self and everyone else, read the whole recipe and all the notes. I didn’t see the note about the Tuscan Blend until after I prepared it. In other words I put the whole blend in. I thought it was a lot but put the whole thing in. Let’s hope it tastes good tomorrow. Ugh. So Dumb.
This roast is full of flavor and just delish. I have made this before, perfect for a hot day to use the crock pot and not slave over a hot stove. You have a complete meal and a lot less work. It is so delish my husband loves it, perfect for a meat and potatoe man.
So glad to hear that! Thanks for the comment!
Will be making one of your many i have come across tonight for date night the 8th. Thank you
Hope you love it!
This is one of my family favorites! It is very tasty every time! Thank you Chelsea!
You’re so welcome! Glad it’s a family favorite 🙂
Made this yesterday, using a Costco choice cut; turned out great! Only tweet I made was to add celery under the meat and stemmed whole white mushrooms on the top, which soaked up the great wine and Italian seasoning.
So happy you enjoyed! Thanks so much for sharing! 🙂
Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing.
Thank you!
Way to trip people up by listing all the spices, then telling people to only use 2 tbsps
Sorry Jason, not my intention to trip anyone up
I loved the extra Tuscan Seasoning that was left over so I can use it in other dishes. Chelsea don’t change anything to do.
I agree. Recipe should be edited. Should read 2 Tbsp. Tuscan seasoning. With link to recipe.