Slow Cooker Pot Roast with Potatoes & Carrots (Full Recipe)
Ingredients
- 3 lb chuck roast
- 3 lbs russet potatoes, quartered (or baby potatoes left whole)
- 2 lbs carrots, peeled and quartered
- 1 tsp onion powder or 1 fresh onion, sliced
- 3 tsp minced garlic (optional but delicious)
- 1 tbsp Worcestershire sauce
- 1 packet ranch seasoning (optional but adds flavor)
- 1 packet brown gravy mix or au jus mix
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1–2 sprigs fresh rosemary (optional)
- 2–3 sprigs thyme (optional)
Instructions (Slow Cooker Method – best results)
1️⃣ Sear the roast (optional but HIGHLY recommended)
- Heat oil in a skillet over medium-high.
- Season the chuck roast with salt, pepper, onion powder, and paprika.
- Sear each side for 3–4 minutes until brown.
- This step adds deep flavor and keeps the meat juicy.
2️⃣ Prepare your slow cooker
- Add the potatoes and carrots to the bottom.
- Sprinkle with a little salt and pepper.
- Add sliced onion (if using fresh onion).
3️⃣ Add the roast
- Place your seared beef on top of the vegetables.
- Add the garlic on top.
4️⃣ Mix the sauce
In a bowl, combine:
- 2 cups beef broth
- 1 packet ranch seasoning
- 1 packet gravy mix
- 1 tbsp Worcestershire
Whisk until smooth.
Pour the mixture all over the roast and vegetables.
Add rosemary and thyme if you have them.
5️⃣ Cook
- LOW for 8–10 hours → fall-apart tender
- or
- HIGH for 4–5 hours → still delicious, slightly firmer
The meat should shred easily with a fork.
6️⃣ Make optional gravy
After cooking, remove the meat and veggies.
Thicken the juice:
- Mix 1 tbsp cornstarch + 1 tbsp water.
- Add to the juices and simmer until thick.
Pour over the roast before serving.
Serving Suggestions
- Serve with warm dinner rolls
- Pair with white rice
- Add green beans or peas on the side