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Cozy Slow Cooker Pot Roast Recipe with Carrots and Potatoes Made Easy

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A comforting slow cooker pot roast with tender beef, sweet carrots, and creamy Yukon Gold potatoes, perfect for easy family dinners and cozy weekends.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (USDA Choice grade recommended)
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium Yukon Gold potatoes, quartered
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Prep the vegetables: Peel and chop the carrots into 2-inch chunks, quarter the Yukon Gold potatoes, slice the onion into thick rings, and mince the garlic cloves.
  2. Pat the beef chuck roast dry with paper towels and generously season all sides with salt and black pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Sear the roast on each side for about 3-4 minutes until a deep brown crust forms.
  4. Remove the roast and set aside. Deglaze the pan by pouring about 1/4 cup (60 ml) beef broth into the hot skillet, scraping up browned bits with a wooden spoon.
  5. Place the carrots, potatoes, and onions at the bottom of the slow cooker. Add the minced garlic on top. Lay the seared roast over the vegetables.
  6. Stir together the remaining beef broth, tomato paste, Worcestershire sauce, and the deglazed pan liquid. Pour this mixture over the roast and veggies. Add the fresh thyme sprigs and bay leaves.
  7. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours if short on time.
  8. After cooking, carefully remove the roast and vegetables to a serving platter. Discard thyme stems and bay leaves. Let the roast rest for about 10 minutes before slicing or shredding.
  9. Optional: To make gravy, transfer the cooking liquid to a saucepan. Bring to a simmer and whisk in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook until thickened and pour over the roast and vegetables.

Notes

Searing the beef before slow cooking adds a richer flavor. Cut vegetables evenly to avoid mushiness. Add vegetables halfway through cooking if they start to get too soft. Use low-sodium broth to control saltiness. For thicker gravy, use cornstarch slurry. Can be adapted for Instant Pot pressure cooking.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, beef pot roast, slow cooker dinner, comfort food, carrots and potatoes, easy pot roast

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