Crockpot Roast With Potatoes and Carrots
A seared chuck roast cooks 8 to 10 hours on LOW with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F, not by the clock.
6
servings20
minutes8
hoursA seared chuck roast cooks 8 to 10 hours on LOW with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F, not by the clock.
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, or 1 tsp dried
1 bay leaf
Directions
- Pat the roast dry and season all sides 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 for 3 to 4 minutes per side until deeply brown. Move it to the slow cooker.
- Cook the onion in the same skillet for 2 minutes, stir in the garlic and tomato paste for 30 seconds, then pour in the broth and scrape up the browned bits.
- Pour the onion mixture over the roast and add the Worcestershire, thyme and bay leaf.
- Tuck the potatoes and carrots around and on top of the roast. They should sit above the liquid.
- Cover and cook on LOW for 8 to 10 hours. Do not lift the lid before hour 6, since every peek adds 20 minutes.
- Check the thickest part with a thermometer: 195 to 205°F means it is fork-tender. If it reads lower, cook 30 minutes more.
- Lift the roast onto a platter and tent it with foil for 10 minutes. Skim the fat from the juices.
- Slice against the grain or pull it apart, and arrange the vegetables around it.
- Spoon the juices over the top and taste before adding salt.
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 vegetables sit above the liquid
Potatoes and carrots perched on top steam instead of boiling, so they hold their shape and pick up flavor from the roast below.
Pulling by temperature, not the clock, protects the meat.
Swaps and serving
Parsnips can replace some of the carrots. Do not use russet potatoes, which break down. Serve with crusty bread to catch the juices.
A spoon of horseradish on the side is a good addition.
Storing and the lid mistake
Leftovers keep 4 days, and the roast freezes better than the vegetables.
The mistake is lifting the lid too often. It adds cook time and dries the top of the roast.
Checking the roast
A roast this size can look done long before it is. Rely on the thermometer and on how easily a fork twists in. Vegetables on top will be soft before the meat, which is by design. Slice or pull the roast after resting so the juices stay in the meat.
If the vegetables look pale on top, they are fine. They steam above the liquid, and a spoon of juice poured over them at the end brings back flavor.
Crockpot Roast With Potatoes and Carrots at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 13, led by to 4 lb boneless chuck roast, kosher salt, black pepper, neutral oil
Tips for Crockpot Roast With Potatoes and Carrots
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.
Crockpot Roast With Potatoes and Carrots FAQ
How long does Crockpot Roast With Potatoes and Carrots take?
Crockpot Roast With Potatoes and Carrots takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Roast With Potatoes and Carrots serve?
This recipe makes 6 servings.
What do I need to make Crockpot Roast With Potatoes and Carrots?
13 ingredients, led by to 4 lb boneless chuck roast, kosher salt, black pepper, neutral oil. Amounts are in the recipe card above.
