If you’re craving something deeply comforting and utterly satisfying, look no further than this Slow Cooker Pot Roast with Carrots and Potatoes Recipe. This dish is a true kitchen classic that takes advantage of the magic of slow cooking to transform a humble chuck roast into tender, juicy perfection. With the natural sweetness of carrots, the creamy texture of Yukon Gold potatoes, and an irresistibly rich gravy, every bite feels like a warm, cozy hug. It’s a complete meal that fills your home with mouthwatering aromas and your heart with pure joy.
Ingredients You’ll Need
The beauty of this Slow Cooker Pot Roast with Carrots and Potatoes Recipe lies in its approachable, wholesome ingredients. Each one plays a crucial role, from adding layers of flavor to creating the perfect texture and color contrast in the final dish.
- 12 ounces carrots: Peeled and cut into 1½-inch pieces for sweetness and vibrant color.
- 1 pound Yukon Gold potatoes: Cut into 1½-inch pieces, they offer a creamy, buttery texture.
- 5 sprigs thyme: Fresh thyme adds an earthy aroma and subtle herbal notes.
- 3 pounds chuck roast or chuck roll: Trimmed of excess fat, this cut becomes meltingly tender when slow cooked.
- 2 teaspoons kosher salt, divided: Essential to bring out the natural flavors, used both for seasoning and sauce.
- 1 teaspoon black pepper: Adds a bit of warmth and peppery spice.
- 2 tablespoons olive oil: For browning the roast and building flavor.
- 1½ cups yellow onions: Cut into 1-inch pieces, they soften to add sweetness and depth.
- 1 tablespoon minced garlic: Provides a fragrant, savory punch.
- 2 tablespoons balsamic vinegar: Adds a touch of tang and richness during onion cooking.
- 2 tablespoons tomato paste: Intensifies umami and deepens the sauce flavor.
- 3 tablespoons unsalted butter: Combines with flour to create a luscious gravy base.
- 3 tablespoons all-purpose flour: For thickening the sauce into a silky finish.
- 1½ cups unsalted beef stock: The backbone of the gravy, rich and savory.
- 1 tablespoon soy sauce: Adds complexity and enhances meatiness.
- 1 teaspoon chopped parsley: Fresh garnish that brightens up the whole dish.
How to Make Slow Cooker Pot Roast with Carrots and Potatoes Recipe
Step 1: Prepare the Vegetable Bed
Start by layering the potatoes, carrots, and thyme sprigs at the bottom of your 6-quart slow cooker. This colorful bed isn’t just for show—it allows the vegetables to soak up all the incredible juices from the roast as it cooks, turning them into tender, flavorful companions to the meat.
Step 2: Season and Dry the Roast
Pat the chuck roast dry with a paper towel to ensure a nice sear later. Then, generously season all sides with 1½ teaspoons of kosher salt and the black pepper. This step is crucial because removing moisture lets the beef brown evenly, locking in its savory flavor and giving that beautiful caramelized crust we all love.
Step 3: Sear the Meat
Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the roast and sear for about 5 minutes on each side until golden brown. The searing not only seals in the juices but also creates complex flavors through the Maillard reaction. Once done, transfer the roast to your slow cooker, and don’t toss out those pan drippings—they are packed with flavor and will be used next.
Step 4: Sauté Onions and Garlic with Balsamic and Tomato Paste
In the same skillet, lower the heat to medium and add the onions. Sauté until they turn golden and tender, about 2 minutes. Then stir in garlic and cook for 30 seconds until fragrant. Pour in the balsamic vinegar and let it reduce until slightly thickened and coating the onions, roughly 1 minute. Stir in tomato paste and cook for another minute. This flavorful mixture is the secret layer of richness that will soak into your pot roast.
Step 5: Make the Rich Pan Sauce
Turn the heat up to medium-high and add butter and flour to the skillet. Whisk them together and cook for 30 seconds to create a roux. Gradually pour in beef stock while whisking constantly to make a smooth sauce. Bring it near a boil and let it thicken for 1 to 2 minutes. Finally, stir in soy sauce and ½ teaspoon salt. This luxurious sauce will coat the meat and veggies and keep every mouthful luscious.
Step 6: Slow Cook to Tender Perfection
Pour the pan sauce over the meat and vegetables in the slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 7 to 8 hours. The magic here is low, slow heat breaking down tough connective tissue into luscious, fork-tender meat that simply melts in your mouth.
Step 7: Slice Against the Grain
Once cooked, find the grainline of the roast and slice perpendicular to it for maximum tenderness. Cutting against the grain shortens the muscle fibers, so the beef feels soft and buttery every time. You can leave the slices whole or cut them into smaller pieces and return them to the slow cooker to soak up juices while you prep for serving.
Step 8: Serve and Garnish
Dish out your Slow Cooker Pot Roast with Carrots and Potatoes Recipe by plating the tender beef alongside the cooked vegetables, then generously spoon over the rich gravy. Sprinkle with fresh parsley for a burst of color and a touch of brightness that perfectly balances this hearty, soul-warming meal.
How to Serve Slow Cooker Pot Roast with Carrots and Potatoes Recipe
Garnishes
Fresh chopped parsley is a simple yet impactful garnish that livens up the dish with a pop of green. If you want an extra touch, a little cracked black pepper or a sprinkle of fresh thyme leaves can elevate the aroma and presentation beautifully.
Side Dishes
This pot roast with its robust veggies is a meal all on its own, but if you want to round it out, serve it alongside a crisp green salad or some steamed green beans for a refreshing contrast. Rustic crusty bread is perfect too—it’s ideal for mopping up that incredible gravy.
Creative Ways to Present
For a cozy family dinner, serve the pot roast right in the slow cooker on the table to keep things warm and inviting. Alternatively, plate it elegantly on warm dishes, layering the meat, carrots, and potatoes, and drizzle extra sauce over everything for a restaurant-worthy presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate for up to 3 days. The flavors develop even further after resting, making it a fabulous next-day meal that’s easy to reheat.
Freezing
This Slow Cooker Pot Roast with Carrots and Potatoes Recipe freezes exceptionally well. Divide into portions, place in freezer-safe containers or bags, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers gently on the stovetop over low heat or in the microwave. Add a splash of beef stock if the sauce has thickened too much. Heat until just bubbling, taking care not to overcook and dry out the meat.
FAQs
Can I use a different cut of beef for this recipe?
Chuck roast is ideal because it becomes tender during slow cooking without drying out. However, you can try brisket or rump roast, but adjust cooking times accordingly to ensure tenderness.
Is it necessary to sear the meat before slow cooking?
Searing is not mandatory, but it makes a tremendous difference. It locks in juices and creates deep, caramelized flavors that bring the pot roast to the next level.
Can I add other vegetables besides carrots and potatoes?
Absolutely! Feel free to include parsnips, celery, or pearl onions to add variety. Just adjust cooking times as needed to ensure everything becomes tender simultaneously.
What if I don’t have balsamic vinegar?
You can substitute red wine vinegar or apple cider vinegar, but balsamic adds a hint of sweetness and depth that really enhances the dish.
Can I cook this recipe in an Instant Pot instead of a slow cooker?
Yes, you can adapt this recipe for an Instant Pot using the pressure cook setting. Brown the meat in the sauté mode, then cook on high pressure for about 60 minutes and use natural release. Just make sure to layer the vegetables and adjust liquid amounts slightly.
Final Thoughts
This Slow Cooker Pot Roast with Carrots and Potatoes Recipe is a timeless crowd-pleaser that brings comfort food to a whole new level. Its convenience, paired with those mouthwatering flavors and melt-in-your-mouth textures, makes it a staple for cold evenings, family gatherings, or whenever you want to impress without fuss. So grab your slow cooker, gather your ingredients, and enjoy every delicious moment of this soulful meal. Trust me, once you try it, it’ll become one of your favorite go-to recipes too!
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Slow Cooker Pot Roast with Carrots and Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pot Roast recipe delivers a tender, flavorful chuck roast cooked low and slow with hearty vegetables and a rich, homemade gravy. The dish features a flavorful blend of carrots, Yukon Gold potatoes, and herbs, perfectly complemented by a caramelized onion and balsamic vinegar sauce. Ideal for an effortless yet comforting meal that serves six.
Ingredients
Vegetables and Herbs
- 12 ounces (340 g) carrots, peeled and cut into 1½” pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
- 5 sprigs thyme
- 1½ cups (200 g) yellow onions, cut into 1” pieces
- 1 teaspoon chopped parsley (for garnish)
Meat and Seasonings
- 3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
For Searing and Sauce
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1½ cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
Instructions
- Prepare Vegetables: Place the cut potatoes, carrots, and thyme sprigs into your 6-quart slow cooker. This acts as a flavorful bed for the roast and helps the vegetables soak up the delicious cooking juices.
- Season the Meat: Pat the chuck roast dry with paper towels to remove excess moisture. Season all sides evenly with 1½ teaspoons kosher salt and 1 teaspoon black pepper to enhance the natural flavors.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef and sear each side until a golden-brown crust forms, about 5 minutes per side. Transfer the browned meat to the slow cooker. Keep the pan and drippings for the next step.
- Sauté Onions and Garlic: Using the same skillet over medium heat, add the yellow onions and sauté for about 2 minutes until lightly golden and tender. Stir in minced garlic and cook for 30 seconds. Add balsamic vinegar, cooking until reduced and it coats the onions. Mix in tomato paste and cook for an additional minute. Transfer this mixture to the slow cooker.
- Make the Gravy: Increase skillet heat to medium-high, then add butter and flour, whisking for 30 seconds to form a roux. Gradually whisk in beef stock, continuing to stir vigorously for 1 to 2 minutes, allowing the sauce to thicken and become smooth. Stir in soy sauce and ½ teaspoon salt. Adjust seasoning if needed.
- Cook in Slow Cooker: Pour the prepared gravy into the slow cooker. Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours, until the vegetables are tender and the meat is very tender when sliced.
- Slice the Meat: Identify the grain of the meat and slice the roast against the grain into portions. For easier serving, cut slices into smaller pieces if desired. Return the meat to the slow cooker to keep warm.
- Serve and Garnish: Serve the pot roast with the cooked vegetables and generous spoonfuls of the pan sauce. Garnish with chopped parsley for a fresh, vibrant finish.
Notes
- Be sure to dry the meat before searing to achieve a proper crust.
- Searing the roast adds depth and richness through the Maillard reaction, enhancing flavor.
- Balsamic vinegar reduction adds a subtle tang and sweetness to the onion mixture.
- Cooking on Low will yield more tender meat but takes longer; High is a good option if short on time.
- Cutting meat against the grain ensures tenderness and easier chewing.
- This recipe can be adapted to natural beef stock or homemade stock for even richer flavor.
