Crock Pot Roast with Potatoes and Carrots
User Reviews
5
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Prep Time
15 mins
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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
Description
The recipe begins by searing a 3-pound chuck roast to develop a flavorful crust, which adds texture and depth. The roast is then placed in a slow cooker with garlic, brown gravy mix, ranch seasoning, beef broth, and Worcestershire sauce to create a richly flavored cooking liquid. Surrounding the roast are Yukon Gold potatoes and baby carrots that cook until tender and infused with the savory broth.
Slow cooking for about 8 hours on low breaks down the roast’s connective tissue, rendering the meat tender enough to shred or cut into chunks easily. The accompanying vegetables absorb the cooking liquid's flavors, offering a balance to the rich meat. The reserved drippings can be made into gravy, enhancing the dish’s moistness and flavor.
This meal suits dinners where a hearty roast and vegetables provide a filling option with minimal active cooking time after the initial sear. Garnishing with fresh parsley adds a slight freshness and color contrast.
Practical tips include cooling and storing leftovers in airtight containers for appropriate times in the refrigerator or freezer, reheating them gently in the oven or other methods, and using leftovers creatively in other dishes. Searing the roast is optional but recommended for flavor and texture. Thaw frozen roast in the refrigerator beforehand for even cooking.
Ingredients
- 1 tablespoon olive oil
- 1 (3-pound) chuck roast
- salt to taste
- black pepper to taste
- 1½ tablespoons garlic minced
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1¼ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2½ pounds Yukon Gold potatoes small
- 1 pound carrot baby
- 2 tablespoons parsley for garnish, fresh
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.
Notes
- Reheat leftovers by covering the roast with its drippings and warming at 300°F until heated through; stovetop or microwave reheating also works.
- Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for 2-3 months.
- Searing the roast before cooking enhances flavor and texture but can be skipped.
- Thaw frozen roast in the fridge 18-24 hours before cooking for best results.
- Use drippings to make gravy and repurpose leftovers in Green Chile Burritos, Loaded Nachos, or Beef Empanadas.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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