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Southern Pot Roast with Potatoes and Carrots
Tender Chuck roast, potatoes, carrots, and onions cook low and slow together in this classic but easy Crock Pot recipe. Beef pot roast flavored with simple seasonings is cooked to juicy perfection to create a family friendly, complete meal all in one pot.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6 servings
Calories: 532 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Pot Roast Seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- ½ teaspoon pepper
For the Pot Roast
- 3 pounds chuck roast
- 2 onions roughly chopped
- 3 potatoes cut into 2 inch chunks
- 8 ounces baby carrots
Instructions
- Mix all ingredients for the pot roast seasoning together until combined.
- Add the onion, potatoes, and carrots to the bottom of the slow cooker. Rub roast on all sides with seasoning mixture and place the roast on top of the vegetables.Note: no additional liquid needs to be added to the slow cooker. The pot roast and veggies will release liquid as they cook.
- Cover and cook on low for 6-9 hours. The longer it cooks, the more tender it will be.
- Once done, shred the roast, discarding ing any extra fat as your shred. The meat can be mixed back in with the juices, or served as is with the potatoes, onions and carrots.
Cup of Yum
Notes
- Tip: There is no need to trim the chuck roast before cooking. Once the roast is cooked, you will be able to easily separate the extra fat to discard what doesn't cook off.
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: Making this slow cooker pot roast recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Beef Roast – Beef brisket, top round, rump roast, or bottom round cuts can all work.
- Potatoes – Any potato will work as long as they’re cut into uniform, large chunks.
- Carrots – You can also use larger carrots instead of baby carrots. Cut them into large rounds around the same size as your potato chunks, or into strips that are similar to a baby carrot.
- Onions – Any onions will work just as well. White, sweet, or even whole pearl onions would all be tasty too!
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Dice the potatoes and onions and place in a large freezer bag or container with the carrots.
- Season the beef chuck roast with the spices and place it in with the veggies.
- Freeze together.
- When ready to cook, thaw in the refrigerator for 24-48 hours.
- Cook as directed.
Nutrition Information
Calories
532kcal
(27%)
Carbohydrates
28g
(9%)
Protein
47g
(94%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
611mg
(25%)
Potassium
1385mg
(40%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5821IU
(116%)
Vitamin C
25mg
(28%)
Calcium
79mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 532
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 611mg | 25% |
| Potassium | 1385mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5821IU | 116% |
| Vitamin C | 25mg | 28% |
| Calcium | 79mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.