Crock Pot Roast with Potatoes and Carrots

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.

Table of Contents

• 🗝️ Key takeaways
• 🧾 Ingredients
• Best cuts of beef for pot roast
• 🔪 Instructions
• 🥫 Storage
• 💭 Things to know
• 👩‍🍳 FAQs
• Related recipes
• 📞 The last word
• 📖 Recipe
• 💬 Comments

🗝️ 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 slow cooker.

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

1. 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.
2. Remove vegetables from pan. Add meat and brown on all sides - about 5 minutes total.
3. Add the meat, onions and celery to the bottom of the slow cooker.
4. 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 slow cooker crock, cover, and refrigerate overnight.

Next day just turn the slow cooker on and proceed with the recipe.

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.

💭 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

Related recipes

• Fiesta Chicken in the Crock Pot has plenty of south-of-the-border flavor! Creamy chicken with corn, beans, and the most luscious gravy ever is spooned over rice, bread, cornbread, tortilla chips, or whatever you like!
• Perfect Pot Roast starts with a chuck roast that's rubbed with herbs and seared then slow simmered in red wine with plenty of vegetables.
• Slow Cooker Chicken and Dressing is just like Sunday dinner at Grandma's! Tender chicken, gravy, stuffing, and green beans all done in one pot!
• Cajun Pot Roast has the spice you would expect - but it's not too spicy for kids. Lots of flavor in this slow-cooked beef roast.

📞 The last word

This slow cooker pot roast recipe is the best for those chilly fall days when you need a batch of comfort food to keep your chin held high.

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

First published November 20, 2020. Last updated October 16, 2023, for better readability and more information.