Tender Crockpot Pot Roast with Carrots & Potatoes in 8 Hours

Name: Tender Crockpot Pot Roast with Carrots & Potatoes in 8 Hours
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 lbs beef chuck roast; 1 lb carrots, peeled and chopped; 1.5 lbs potatoes, peeled and cubed; 1 onion, sliced; 3 cloves garlic, minced; 2 cups beef broth; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

Author: Carry

Published: November 12, 2025

crockpot pot roast with carrots & potatoes

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There’s something magical about walking into a house that smells like slow-cooked comfort food. For me, that smell will always be my mom’s crockpot pot roast with carrots and potatoes—the ultimate Sunday dinner that somehow made even the busiest weekends feel cozy. I remember coming home from soccer practice as a kid, starving and tired, and that rich, meaty aroma would hit me the second I opened the door. I’d peek under the crockpot lid (always getting scolded for letting the heat out) just to see those melt-in-your-mouth carrots and potatoes swimming in all that glorious juice.

Now that I’m the one juggling work, kids, and life, this crockpot pot roast with carrots and potatoes has become my secret weapon. It’s the kind of meal that practically cooks itself while I’m running errands or helping with homework. Just toss everything in before breakfast, and by dinner time, you’ve got tender beef that falls apart at the touch of a fork and vegetables soaked with all the delicious flavors. No fancy techniques, no last-minute panic—just good, hearty food that makes everyone at the table happy. After years of testing different versions, I can say with confidence: this is the no-fuss, full-flavor recipe you’ll want to make again and again.

Why You’ll Love This Crockpot Pot Roast with Carrots & Potatoes

This recipe is my go-to for so many reasons—here’s why it’ll become yours too:

Effortless cooking: Just toss everything in the crockpot in the morning, and come home to a ready-made meal.
Comfort in every bite: Tender beef, sweet carrots, and buttery potatoes soak up all those rich, savory flavors.
Busy-day lifesaver: Perfect for hectic schedules—no babysitting the stove or last-minute prep needed.
Makes everyone happy: Kids devour the veggies, adults love the depth of flavor, and leftovers taste even better.
Flexible timing: Cook it low and slow all day, or speed it up on high when you’re short on time.

Trust me, this crockpot pot roast with carrots & potatoes is the kind of meal that makes you feel like a kitchen hero with barely any work!

Ingredients for Crockpot Pot Roast with Carrots & Potatoes

Here’s everything you’ll need for the most comforting crockpot pot roast with carrots & potatoes (and yes, the measurements matter!):

3 lbs beef chuck roast (look for good marbling)
1 lb carrots, peeled and chopped into 2-inch chunks
1.5 lbs potatoes, peeled and cubed (Yukon Golds are my favorite)
1 large onion, sliced into half-moons
3 garlic cloves, minced
2 cups beef broth (homemade or low-sodium store-bought)
2 tbsp Worcestershire sauce (the secret flavor booster!)
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste (I’m generous with both)

Pro tip: Measure everything the night before and leave it in the fridge—morning-you will be so grateful!

How to Make Crockpot Pot Roast with Carrots & Potatoes

Making this crockpot pot roast is so easy, you’ll wonder why you don’t make it every week. Just follow these simple steps, and you’ll have the most tender, flavorful meal waiting for you at dinnertime!

Step 1: Season and Prep the Roast

First things first – take that beautiful chuck roast out of the fridge and let it sit for about 15 minutes (this helps it cook more evenly). Then, grab your salt and pepper and really go for it – I’m talking a good, generous coating on all sides. Don’t be shy! Those seasonings are going to work their way deep into the meat as it cooks, creating incredible flavor in every bite.

Step 2: Layer the Ingredients in the Crockpot

Now for the fun part – the layering! Place that seasoned roast right in the center of your crockpot. Scatter those gorgeous carrot chunks around it first – I like to tuck some underneath too. Then add the potatoes, onion slices, and minced garlic all around. The key here is making sure everything has some contact with the liquid that’s coming next, so don’t pile things too high!

Step 3: Add Liquids and Herbs

Here’s where the magic happens. Slowly pour that rich beef broth all around the edges – you’ll hear the most satisfying sizzle! Drizzle the Worcestershire sauce over the top of the roast (it adds such depth of flavor). Then, take your dried thyme and rosemary between your fingers and rub them gently as you sprinkle – this releases their oils and makes them even more fragrant. Trust me, your kitchen is going to smell amazing in a few hours!

Step 4: Cook and Serve

Pop the lid on and let time do its thing. For fall-apart tender meat, cook on low for 7-8 hours. In a hurry? High for 5 hours works too. When it’s done, use two forks to gently shred the roast right in the pot – it’ll practically do it by itself! Don’t forget to spoon some of that incredible cooking liquid over everything when you serve. The carrots and potatoes will be perfectly tender and soaked with all those delicious flavors.

crockpot pot roast with carrots & potatoes - detail 1

Tips for the Perfect Crockpot Pot Roast with Carrots & Potatoes

After making this crockpot pot roast with carrots & potatoes more times than I can count, here are my foolproof secrets for the best results every time:

Sear that roast! I know it’s an extra step, but browning the beef in a hot pan first creates incredible depth of flavor. Just 2-3 minutes per side until it’s golden – your taste buds will thank you.
Size matters with the veggies. Cut carrots and potatoes into even chunks so they cook uniformly (nothing worse than half-mushy, half-crunchy potatoes!).
Resist the urge to peek! Every time you lift that lid, you add 15-20 minutes to the cooking time. Set it and forget it.
Low and slow is the way to go if you can. The extra time makes the beef impossibly tender.
Leave the fat cap on during cooking – it bastes the meat naturally. You can trim it off after if you prefer.

Follow these simple tricks, and your crockpot pot roast with carrots & potatoes will be absolute perfection!

Ingredient Notes and Substitutions for Crockpot Pot Roast with Carrots & Potatoes

One of the best things about this crockpot pot roast with carrots & potatoes is how forgiving it is! Here are my favorite swaps when I’m out of something or feeling creative:

Beef cuts: No chuck roast? Try brisket or bottom round—just adjust cooking time since they’re leaner.
Potato alternatives: Sweet potatoes add a lovely twist (cut them bigger since they soften faster). Parsnips work too if you want extra earthiness.
Broth options: Beef bone broth adds richness, or use mushroom broth for depth if you’re out of beef.
Fresh herbs: Swap dried thyme and rosemary for 1 tbsp fresh each—just tie them with twine for easy removal.

The beauty of this recipe? It’s hard to mess up—just keep the liquid ratio similar and you’re golden!

Serving Suggestions for Crockpot Pot Roast with Carrots & Potatoes

This crockpot pot roast with carrots & potatoes is practically a full meal by itself, but I love rounding it out with a few simple sides:

Crusty bread: Perfect for sopping up every last drop of that incredible cooking juice.
Crisp green salad: A bright, vinegary contrast to the rich flavors.
Steamed green beans: Quick and fresh when you want extra veggies.

Pro tip: Serve everything family-style right in the crockpot—less dishes to wash!

Storage and Reheating Instructions for Crockpot Pot Roast with Carrots & Potatoes

Leftovers of this crockpot pot roast with carrots & potatoes are practically a gift—they taste even better the next day! Store everything in an airtight container in the fridge for up to 3 days. To reheat, just microwave single portions or warm it all gently on the stove with a splash of broth to keep it juicy. Freeze bigger portions for up to 2 months—perfect for those “I don’t feel like cooking” nights!

Nutritional Information for Crockpot Pot Roast with Carrots & Potatoes

Here’s the scoop on what you’re getting in each hearty serving of this crockpot pot roast with carrots & potatoes (based on 6 servings): roughly 450 calories, 20g fat (8g saturated), 35g protein, and 30g carbs with 5g fiber. It’s packed with iron and vitamin A too! Keep in mind—these numbers can vary depending on your specific ingredients and brands. But let’s be real, when something tastes this good, who’s counting?

FAQs About Crockpot Pot Roast with Carrots & Potatoes

Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is my go-to for its perfect marbling, other cuts like brisket or bottom round work well too. Just keep in mind leaner cuts might need slightly less cooking time—check for tenderness around the 6-hour mark on low.

What if I want to cook it faster—can I use the high setting?
You sure can! Cooking your crockpot pot roast with carrots & potatoes on high for 5 hours will still give you tender results. Though I swear by the low-and-slow method for that fall-apart texture, I’ve done the speedy version many times when life gets hectic.

Do I really need to peel the potatoes and carrots?
Nope—that’s totally up to you! I peel mine because my kids are picky about skins, but leaving them on adds extra nutrients. Just give them a good scrub. The skins soften beautifully during the long cook time.

Can I add other vegetables to this pot roast?
Oh yes—get creative! Mushrooms, parsnips, or even turnips are fantastic additions. Just cut them into similar-sized chunks so they cook evenly. I sometimes throw in a handful of frozen peas during the last 30 minutes for a pop of color.