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Crock Pot Roast with Potatoes, Carrots, and Herbs Recipe

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3.8 from 192 reviews

This classic Crock Pot Roast recipe offers a tender, flavorful chuck roast cooked low and slow with hearty vegetables and a savory gravy. Perfect for an easy, cozy meal, it can be prepared using a slow cooker, oven, or Instant Pot to suit your kitchen preferences.

  • Total Time: 8 hours 50 minutes
  • Yield: 10 servings

Ingredients

Meat

  • 5 pound chuck roast (boneless and excess fat trimmed)

Seasonings & Oils

  • 2 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce

Vegetables

  • 2 pound potatoes (such as Yukon Gold or Russet, peeled and cut in cubes)
  • 1 pound carrots (peeled and roughly chopped)
  • 2 large onions (peeled and quartered)
  • 5 cloves garlic (peeled and smashed)

Liquids

  • 3 cups beef broth (low sodium or no sodium added)

Herbs

  • 4 sprigs thyme
  • 2 sprigs rosemary

Thickening Agent

  • 2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  1. Season the Roast: Generously season the chuck roast with salt and pepper, using your hands to rub the seasonings into all the cracks and crevices for full flavor penetration.
  2. Sear the Meat: Heat olive oil in a skillet (or Dutch oven, or Instant Pot on saute mode) over medium-high heat, then sear the chuck roast on all sides until well browned, about 4 minutes per side.
  3. Prepare for Cooking: Transfer the seared roast into your cooking vessel: the slow cooker insert, Dutch oven, or Instant Pot.
  4. Add Vegetables and Seasonings: Add the peeled and cut potatoes, carrots, onions, smashed garlic, beef broth, Worcestershire sauce, and fresh thyme and rosemary sprigs to the pot.
  5. Cook the Roast: If using a slow cooker, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until tender. If using an oven, bring the Dutch oven to a simmer, cover with the lid, and roast at 350°F for 3 to 4 hours until the meat starts to fall apart. If using an Instant Pot, close the lid securely and cook on manual high pressure for 80 minutes, then allow a natural pressure release over 10–15 minutes.
  6. Rest the Roast: Transfer the cooked roast onto a platter and let it rest for 10 to 15 minutes to allow juices to redistribute.
  7. Prepare the Gravy: Discard herbs and skim visible fat from the cooking liquid. Whisk together the cornstarch and water, then stir into the cooking liquid. For slow cooker, cook on high for about 20 minutes until thickened; for oven, cook on stovetop on high for about 5 minutes until thickened; for Instant Pot, use the high saute setting to cook for 5 to 10 minutes until gravy thickens. Add extra cornstarch if a thicker gravy is desired.
  8. Serve: Slice or shred the roast beef and serve it alongside the potatoes and carrots, generously drizzled with the thickened gravy.

Notes

  • Trimming excess fat from the chuck roast before cooking will reduce grease in the final dish.
  • Peeling and cutting vegetables into uniform sizes ensures even cooking.
  • Using low sodium beef broth helps control the saltiness of the dish.
  • Natural pressure release in the Instant Pot helps maintain tender, juicy meat.
  • Resting the meat after cooking allows for better moisture retention.
  • Adjust cornstarch quantity to achieve desired gravy thickness.
  • The recipe can be adapted for different cooking methods based on your equipment and time availability.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/crock-pot-roast-with-potatoes-carrots-and-herbs-recipe/