Crock Pot Roast with Potatoes and Carrots
User Reviews
5.0
975 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
10
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Calories
287 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Roast with Potatoes and Carrots
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Tender, savory crock pot roast with potatoes and carrots takes 15 minutes to prep for easy go-to comfort food and a favorite one-pot meal!
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Ingredients
- 1 tablespoon olive oil
- 1 (3-pound) chuck roast
- salt and pepper to taste
- 1½ tablespoons minced garlic
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1¼ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2½ pounds small yukon gold potatoes
- 1 pound baby carrots
- 2 tablespoons fresh parsley, for garnish
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Instructions
- Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all sides are browned.
- Remove the roast from the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
- Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
- Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
- Shred the roast or cut it into chunks. Serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.
Equipments used:
Notes
- Recipe Tips.
- Leftovers can be put in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container for 2-3 months.
- Leftovers can be put in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container for 2-3 months.
- To reheat. Place the roast, along with drippings, in a baking pan, cover, and heat at 300°F until warm throughout. You can also reheat on the stovetop or the microwave.
- Place the roast, along with drippings, in a baking pan, cover, and heat at 300°F until warm throughout. You can also reheat on the stovetop or the microwave.
- Though you can skip searing the roast, it helps add a delicious layer of flavor and texture to the dish.
- If the roast is frozen thaw it in the fridge for 18-24 hours before putting it in the crock pot.
- Use the drippings from the pot to make Pot Roast Gravy.
- Leftovers can be used to make Green Chile Burritos, Loaded Nachos, or Beef Empanadas.
Nutrition Information
Show Details
Serving
10g
Calories
287kcal
(14%)
Carbohydrates
25g
(8%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
360mg
(15%)
Potassium
919mg
(26%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
6337IU
(127%)
Vitamin C
25mg
(28%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 360mg | 15% |
| Potassium | 919mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 6337IU | 127% |
| Vitamin C | 25mg | 28% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
975 reviews
Excellent
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