# Classic Crockpot Beef Pot Roast With Potatoes and Carrots

A seared chuck roast cooks 8 to 10 hours on LOW over onions with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F.

 

 

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## Classic Crockpot Beef Pot Roast With Potatoes and Carrots

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

9

hours 

A seared chuck roast cooks 8 to 10 hours on LOW over onions with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F.

### Ingredients

- 3 to 4 lb boneless chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 large yellow onion, cut into wedges
- 4 garlic cloves, smashed
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 1/2 lb baby potatoes, halved
- 4 large carrots, cut into 2-inch chunks
- 2 sprigs fresh thyme
- 1 bay leaf

### Directions

- Pat the roast dry and season every side with the salt and pepper. Dry meat browns instead of steaming.
- Heat the oil in a skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply brown.
- Spread the onion wedges and garlic over the bottom of the slow cooker and set the roast on top.
- Whisk the broth, Worcestershire and tomato paste, and pour it around the meat.
- Add the thyme and bay leaf.
- Tuck the potatoes and carrots around and on top of the roast so they sit above the liquid.
- Cover and cook on LOW for 8 to 10 hours without lifting the lid.
- Check the thickest part: 195 to 205°F means done. If it is under, give it 30 more minutes.
- Rest the roast on a platter for 10 minutes, then pull it into large pieces.
- Spoon the juices and vegetables over the meat and serve.

 

### Notes

 

A 5 lb roast needs the same 8 to 10 hours, but cut it in two so the center heats evenly. Leftovers keep 4 days in the refrigerator in their juices and 3 months in the freezer.

 

  

## Why this Classic Crockpot Beef Pot Roast With Potatoes and Carrots works

 

Searing builds the crust, and the onions form a rack so the meat does not sit in liquid. The vegetables sit on top, where they cook through without turning to mush. Going by temperature is more reliable than the clock.

 

Large chunks of carrot and halved baby potatoes tuck around the meat, so they cook gently on top. Tomato paste and Worcestershire add depth to the broth. Pull the roast when a probe slides in at 195 to 205°F.

 

## Swaps

 

Parsnips or turnips can replace some of the carrots. Red potatoes also hold up well. Do not use a lean cut like round. It dries out before it softens.

 

## Serving

 

Spoon the juices over the vegetables. Warm rolls or biscuits suit it.

 

## Leftovers

 

Keeps 4 days in the juices and 3 months frozen. Reheat covered, with a splash of broth. The mistake is skipping the sear, or cutting vegetables too small. Use a probe thermometer if you have one. Temperature tells you more than the clock, especially with a larger roast.