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Tender Crockpot Pot Roast with Carrots

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A cozy, slow-cooked pot roast recipe featuring tender beef chuck roast and sweet carrots, perfect for easy, comforting dinners with minimal effort.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4–5 medium carrots, peeled and cut into large chunks
  • 2 medium yellow onions, sliced
  • 3–4 garlic cloves, minced
  • 1.5 cups beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Optional: 3-4 medium potatoes, cut into large chunks

Instructions

  1. Trim excess fat from the chuck roast and pat dry with paper towels. Peel and chunk the carrots, slice the onions, and mince the garlic. If using potatoes, cut into large pieces. Prep time about 10-15 minutes.
  2. Generously season the beef chuck roast with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the roast on each side for 3-4 minutes until a deep golden-brown crust forms. Reduce heat if pan smokes.
  4. Remove roast and set aside. Lower heat to medium, add minced garlic and stir for 30 seconds until fragrant. Add tomato paste and cook for 1 minute, stirring constantly.
  5. Pour in half of the beef broth and scrape browned bits from the pan with a wooden spoon.
  6. Place sliced onions, carrot chunks, and optional potatoes at the bottom of the crockpot. Nestle the seared roast on top.
  7. Pour the deglazed broth mixture over the roast and vegetables, then add remaining beef broth and Worcestershire sauce.
  8. Tuck fresh thyme and rosemary sprigs around the roast.
  9. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until meat is fork-tender and falling apart. Avoid lifting the lid during cooking.
  10. Remove roast and vegetables carefully. Let beef rest for 10 minutes before slicing or shredding.
  11. Skim fat from cooking liquid or thicken with cornstarch slurry on stove if desired for gravy.
  12. Serve warm with carrots and potatoes, spooning cooking juices over the top.

Notes

Searing the meat before slow cooking adds a rich caramelized crust and depth of flavor. Resist lifting the crockpot lid during cooking to maintain steady heat. For extra tenderness, cook on low overnight. Adjust cooking time if crockpot runs hot. Optional potatoes add heartiness but can be omitted for a low-carb version.

Nutrition

Keywords: pot roast, crockpot, slow cooker, beef chuck roast, carrots, comfort food, easy dinner, slow-cooked, cozy meal

Find it online: https://sparklespoon.com/tender-crockpot-pot-roast-with-carrots-easy-cozy-slow-cooked-recipe/