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Crock Pot Roast with Potatoes and Carrots

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!

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 10
Calories: 287 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
  5. Shred the roast or cut it into chunks. Serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.

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

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

% 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.