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Tender crock pot roast with potatoes and carrots in a white slow cooker garnished with fresh parsley

Crock Pot Roast with Potatoes and Carrots

Tender, fall-apart chuck roast slow cooked with Yukon gold potatoes and baby carrots in a rich, savory broth. A simple one-pot comfort meal with only 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 10 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 3 lbs chuck roast well-marbled for best tenderness
  • salt and pepper to taste
  • 1.5 tbsp minced garlic about 9 cloves, freshly minced preferred
  • 1 tbsp brown gravy mix McCormick recommended
  • 1 tbsp ranch seasoning mix
  • 1.25 cups beef broth low-sodium recommended
  • 2 tsp Worcestershire sauce
  • 2.5 lbs small Yukon gold potatoes leave whole for best texture
  • 1 lbs baby carrots or regular carrots peeled and cut
  • 2 tbsp fresh parsley for garnish

Equipment

  • Slow cooker (Crock Pot)
  • skillet
  • Meat shredder claws
  • Crock pot liners (optional)

Method
 

  1. Heat olive oil in a skillet over medium heat. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Sear for 4 to 5 minutes per side until a deep brown crust forms on every surface.
  2. Remove the roast and transfer it to the slow cooker. Add the minced garlic, brown gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the same hot skillet. Stir over medium heat, scraping up all the browned bits from the bottom of the pan.
  3. Add the Yukon gold potatoes and baby carrots around the roast in the slow cooker. Pour the broth mixture evenly over everything. Place the lid on firmly.
  4. Cook on LOW for 8 hours. Do not lift the lid during cooking. The meat is ready when it pulls apart easily with two forks.
  5. Remove the roast and vegetables from the slow cooker. Reserve all drippings for gravy. Shred the roast using meat shredder claws or two forks. Serve hot topped with gravy and fresh parsley.

Notes

Searing the roast before slow cooking is optional but strongly recommended for best flavor. Always cook on LOW for the most tender results. Store leftovers with drippings in an airtight container for 3 to 4 days in the fridge or up to 3 months in the freezer. Reheat at 300F covered with drippings to keep meat moist. Leftover shredded beef works great in burritos, nachos, or empanadas.
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