Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot Pot Roast with Potatoes and Carrots

Crockpot Pot Roast with Potatoes and Carrots Top Wow Zing 5

  • Author: Myar Nasser
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Halal

Description

Crockpot Pot Roast with Potatoes and Carrots is a comforting, family-friendly dish that yields tender beef and hearty vegetables in a rich gravy. Slow-cooked chuck roast, potatoes, and carrots soak up garlic, onion, thyme, and paprika for deep savory flavor. Perfect for cozy weeknights or Sunday feasts, this simple slow-cooker meal fills your home with warmth and aroma, delivering satisfying slices and silky gravy every time.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1½ cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce (halal-certified)
  • 1½ lb baby potatoes, halved
  • 4 large carrots, cut into chunks
  • 2 tbsp cornstarch + 2 tbsp water (for thickening)
  • Fresh parsley for garnish

Instructions

  1. Pat the beef roast dry and season all sides with salt, pepper, garlic powder, onion powder, thyme, and paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 2–3 minutes per side.
  3. Place the sliced onion and minced garlic in the bottom of the crockpot. Set the seared roast on top.
  4. Add beef broth, tomato paste, and Worcestershire sauce around the roast. Then add potatoes and carrots on top and around the meat.
  5. Cover and cook on low for 8 hours, or until beef is fork-tender.
  6. Remove the beef and vegetables. Pour the cooking liquid into a saucepan, whisk in cornstarch slurry, and simmer until thickened.
  7. Serve the roast sliced with gravy drizzled on top and garnish with fresh parsley.

Notes

  • For a thicker gravy, increase the cornstarch slurry.
  • You can swap potatoes for sweet potatoes for variation.
  • Refrigerate leftovers within two hours and reheat gently.
  • Using Halal-certified Worcestershire sauce ensures dietary compliance.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Protein: 40 g
  • Cholesterol: 110 mg

Keywords: Crockpot Pot Roast, Pot Roast, Slow Cooker Beef, Potatoes and Carrots, Comfort Food, Sunday Dinner, Family Dinner, Beef Roast with Vegetables

Did you make this recipe?

Share a photo and tag us on Facebook!

Find it online: https://www.mealprepideas.blog/crockpot-pot-roast-with-potatoes-and-carrots/