This slow cooked beef dinner is seasoned with Lipton onion soup mix. It's a traditional Sunday dinner that's delicious any night of the week.
Classic chuck roast crock pot recipe with plenty of carrots and potatoes.Table of Contents
🗝️ Key takeaways
- Fork tender roast and seasoned vegetables is a hearty meal the whole family will love.
- I love this hearty meal for busy weeknights and chilly fall evenings. It's perfect anytime you need an easy meal.
- Taking the time to sear the beef before adding to the crockpot gives you so much more flavor.
It just doesn't get better than this old-fashioned crockpot roast with potatoes and carrots simmering to juicy perfection while you are handling your day like a boss.
Searing the meat in an iron skillet (or heavy pan) and the long cooking time results in tender meat and so much flavor!
It's slow simmered beef stew is the best -- so tender and delicious even your picky eaters will race to the table! One of our favorite recipes!
Next time try this easy Mississippi Pot Roast or slow cooker beef stew!
🧾 Ingredients
Either beef chuck roast or round roast will work fine with this slow cooked pot roast recipe. The long, slow cook time makes a cheap cut of meat very tender by breaking down the connective tissue.
The chuck is a bit more moist but the round has less fat. The carrots, onions, and potatoes add flavor as well as nutritional value!
For best results, take the time to sear the beef before adding to the
Best cuts of beef for pot roast
Wondering which cuts of beef are best for your pot roast?
| Cut | Names | Pros |
| Chuck | chuck roast, chuck arm, boneless chuck roast, shoulder steak | Chuck roasts have more fat than round roasts. This gives the finished roast more flavor. |
| Round | round tip roast, round rump roast, bottom round roast, eye of round roast | Round roasts are leaner so better for those that are watching their fat intake. |
| Brisket | whole brisket, point half/point cut, flat half/flat cut and middle cut. The thin cut is recommended because it has less fat. | Brisket has the most fat. Best for cooking alone, without vegetables. |
🔪 Instructions
- Heat oil in a heavy skillet. Add onions and celery and saute until the onions start to caramelize. Add garlic and saute for 1 minute.
- Remove vegetables from pan. Add meat and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the bottom of the
slow cooker . - Top with remaining ingredients. Cover, set on low, and set a timer for 8 hours.
🥫 Storage
If you want to save time in the morning just brown the meat and vegetables the night before, put everything in the
Next day just turn the
Refrigerate
Leftovers should be covered with plastic wrap or put in an airtight container and refrigerated promptly. They'll be fine for 3 or 4 days.
Freeze
Freeze for longer (up to 3 months) storage.
Keep in mind plain potatoes don't freeze well. If you are going to freeze leftovers I'd suggest fishing the leftover potatoes out and mashing them with milk and butter, then freezing in a separate container.
Pot roast is usually a cheap cut of beef. It's perfect for slow cooking because all that simmering makes it butter tender.💭 Things to know
Expert Tip: I like to save time by using baby carrots and tiny potatoes so I don't need to peel. You could also use 2 cups of frozen seasoning mix in place of the onion and celery to save a few more minutes.
- This is the best way EVER to use any leftovers of these roasted carrots!
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the
slow cooker . - For more flavor add the ½ cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the
slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan! - Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6-quart
slow cooker . - Got leftover pot roast? Add beef broth and make soup or try this seriously delicious shepherd's pie!
- Pork tenderloin is a delicious substitute for the beef chuck roast in this recipe.
- If you'd like a gravy remove a couple of cups of cooking liquid to a saucepan and add a couple tablespoons of cornstarch. Whisk smooth and simmer until thick. The ratio is 1 cup of liquid to 1 tablespoon of cornstarch.
👩🍳 FAQs
Yes, with most recipes. However, if the cook time on low is less than 8 hours don't try to make it on high. I don't recommend cooking pot roast on high.
Always cook beef and other red meats on low for 8 to 10 hours for best (and most tender) results.
Any of the cuts of chuck roast or bottom round roast. They are budget-friendly and the slow cooking keeps them tender and juicy.
Add them at the beginning; when you put the roast in.
A crunchy salad is all you need to add the finishing touch to this simple pot roast.Related recipes
📞 The last word
This
It's a vintage recipe that's been the favorite family dinner for decades.
I bet your family loves it, too.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Crock Pot Roast with Potatoes and Carrots
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 tablespoon vegetable oil
- 3-½ pounds chuck roast, or bottom round
- 1.1 ounces beefy onion soup mix, dry
- 1 onion, peeled and quartered
- 1-½ tablespoons garlic, peeled and chopped
- 1 cup celery, washed and cut in chunks
- 2-½ pounds baby potatoes, Yukon Gold or Red, washed
- 1-½ pounds baby carrots, washed
- ½ cup water, or beef stock
- salt & pepper to taste
Instructions
- Sprinkle the meat with about 1 teaspoon of the onion soup mix and rub it in. Add salt and pepper to taste. Set aside.
- Heat oil in a heavy skillet.
- Add onions and celery and saute until the onions start to caramelize.
- Add garlic and saute for 1 minute.
- Remove vegetables from pan.
- Add meat to pan and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the slow cooker.
- Top with remaining ingredients.
- Cover, set on low, and set timer for 8 hours.
- About 1 hour before serving shred beef if desired. Cover back up and continue to cook for the last hour.
Notes
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the slow cooker.
- For more flavor add the ½ cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan!
- Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6 quart slow cooker.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 20, 2020. Last updated October 16, 2023, for better readability and more information.
Janet says
I made this for dinner yesterday. It is delicious. I didn’t add potatoes, we had mashed. I have some leftovers and can’t wait to warm them up. Thanks for a great recipe!