Home > Dinner > Slow Cooker Pot Roast with Potatoes and Carrots
by Nguyet Vo on (Updated July 16, 2023)
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This tender beef pot roast is slow cooked in a rich gravy with carrots and potatoes.
Prep Time: 20 mins
Cook Time: 9 hrs
Total Time: 9 hrs 20 mins
Every fall, I look forward to the first day when the weather gets cold enough to cook a classic pot roast. That day was slow in coming this year. Summer weather stuck around until almost late November so I had to wait an especially long time for the first pot roast of the season.
Even though I make my pot roast in a slow cooker rather than the oven, I still feel the need to wait for wintry temperatures. Somehow comfort food doesn’t feel like comfort food unless I can wear my favorite pull-over and wool socks. With the weather being gray and cold this week, I decided it was the perfect time to share my favorite pot roast recipe.
How to make the most tender pot roast
I wish I could say this is one of those slow cooker recipes where you can throw everything in the crock pot, ignore it for 8 hours, and then have dinner ready.
However, this one requires some work upfront and at the end. Why? In a word, texture. I have tried many, many pot roast recipes both in a slow cooker and an oven and have found that when everything gets thrown in all at once with no prep work, everything comes out with essentially the same mushy texture.
I think a pot roast needs to be melt-in-your-mouth-tender but still have some bite. And nothing is worse than vegetables completely lacking in color and form.
Therefore, I am a firm believer in tying the meat (I use boneless chuck roast) and searing it before braising it. You can go to the Epicurious website to view a video tutorial on how to tie a roast. The potatoes and carrots should only be added during the last 45 minutes of cooking so they don’t overcook.
1 – 1 1/2 pounds small red potatoes, cut into halves or quarters if large
Instructions
Sear roast. Season the roast generously with salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer the roast to a slow cooker; set aside.
Cook aromatics. Add onion, carrots, and celery to skillet and cook over medium heat, stirring occasionally, until vegetables begin to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Stir in red wine. Pour onion and broth mixture over the roast in the slow cooker.
Slow cook roast. Cook the roast on low for 8-9 hours until meat is very tender. If possible, turn roast every 60 minutes while it is cooking.
Add vegetables. During the last 45 minutes of cooking, turn the slow cooker temperature to High and add carrots and potatoes submerging them in the cooking liquid as much as possible. Continue to cook until vegetables are tender, about 30-40 minutes.
Serve. Transfer roast to a cutting board; tent with foil to keep warm. Allow liquid in slow cooker to settle about 5 minutes, then use a wide spoon to skim fat off surface; discard thyme sprig. Season with salt and pepper to taste. Pull apart meat into large pieces; transfer to serving platter. Using a slotted spoon, transfer vegetables to platter with the roast. Pour some of the sauce from the slow cooker over the meat and vegetables. Pass around the remaining sauce when serving.
During the last 45 minutes of cooking, turn the slow cooker temperature to High and add carrots and potatoes submerging them in the cooking liquid as much as possible. Continue to cook until vegetables are tender, about 30-40 minutes.
While you can prepare this easy crockpot roast beef on the high setting, we always recommend low. The low temperature brings up the internal temperature of the meat so slowly that the whole roast cooks evenly across its entirety — the roast will be perfect from crust to center!
For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast is ready. Serve the pot roast and vegetables with hot baked biscuits or crusty bread for a tasty and satisfying family dinner.
That depends! Hard vegetables such as sweet potatoes and carrots can take 10-15 minutes to cook. Medium-firm vegetables like onions and celery usually take 6-8 minutes to cook. Soft vegetables such as snow peas, zucchini, and squash take 3-5 minutes to cook.
Plus, you can set it and forget it, leaving your hands free to do other things. It depends how well-done you prefer your spuds, but in general, they'll be ready to eat after 4 to 6 hours in a slow cooker.
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
There is no need to flip meat in a crock pot. In fact, I don't recommend trying it because it will be more hassle than it's worth. While it can be tempting to flip a roast in the name of even cooking, the crock pot takes care of that for you.
Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.
Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8.
Yes, it's possible to overcook potatoes in a crockpot. They can become mushy and lose their texture if left for too long. It's advisable to follow a recipe's recommended cooking time to achieve the desired consistency.
Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.
Add in all remaining ingredients and cook on low for 8 hours. The meat will be falling apart, and the vegetables soft and tender. Remember to taste test and add extra balsamic vinegar, brown sugar, salt or pepper if needed. PRO TIP: It's better to cook pot roast on the low setting rather than the high setting.
Some of the best vegetables for slow cookers are ones that get added at the last minute to easy one-pot dinners. These vegetables can help long-cooking dishes finish on a fresh note and give your meals texture. Fold these veggies into the slow cooker 5-10 minutes before dinner time.
There's a method to food placement in your Crockpot slow cooker. The slowest cooking items should go on the bottom and then layer accordingly for the remaining ingredients.
If they are both cut into the same size, the carrots can take slightly longer. The primary reason is because carrots have sugar in them, while potatoes are primarily a starch. Carrots have less water than potatoes too.
Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8.
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