Pot Roast with Carrots and Potatoes
Creamy, juicy, and full of warm, savory flavor — this Pot Roast with Carrots and Potatoes is the kind of comfort food that wraps the whole family in a cozy hug.
Servings: 6 servings
Equipment
- Slow Cooker
- Skillet
Ingredients
Main Ingredients
- 3-4 pounds Chuck Roast Trimmed of excess fat if desired
- 1 pound Baby Carrots Peeled if necessary
- 1 pound Small Potatoes Halved if large (red or Yukon gold)
- 1 cup Onion Diced (about 1 cup)
- 3 cloves Garlic Minced
- 2 cups Beef Broth Low sodium preferred
- 1 tablespoon Worcestershire Sauce
- 1.5 teaspoons Salt To taste
- 0.5 teaspoon Black Pepper To taste
- 1 tablespoon Olive Oil For searing
- 1 tablespoon Cornstarch Optional, for thickening
- 1 tablespoon Water For cornstarch slurry
Instructions
- Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until nicely browned.
- Place the seared roast in the slow cooker and arrange the baby carrots, small potatoes, diced onion, and minced garlic around the meat. Pour beef broth and Worcestershire sauce over everything.
- Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and the vegetables are thoroughly cooked.
- If you prefer a thicker sauce, mix cornstarch with water to make a slurry. Stir the slurry into the slow cooker during the last hour of cooking.
- Transfer the roast to a cutting board and slice or shred as desired. Serve hot with gravy over the top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, cool completely and freeze in airtight containers for up to 3 months.