If you’re looking for a cozy, satisfying meal that fills your home with incredible aromas and takes all the work out of dinner, you’ll want to make this Crock Pot Roast with Potatoes and Carrots. It’s a classic, stick-to-your-ribs dish where tender beef, sweet root vegetables, and a glorious herby gravy work together perfectly. This recipe transforms a simple chuck roast and humble veggies into a show-stopping family favorite, all with the magic of your slow cooker. If I had to pick one Sunday supper that always disappears fast, it’s this Crock Pot Roast with Potatoes and Carrots.

Crock Pot Roast with Potatoes and Carrots Recipe - Recipe Image

Ingredients You’ll Need

Simple, everyday ingredients come together to create a meal that feels truly special. Every component here plays its part — from the marbled beef to the earthy vegetables, each one shines and delivers flavor, tenderness, and color to this beloved Crock Pot Roast with Potatoes and Carrots.

3 lb beef chuck roast: The marbling in this cut makes it fall-apart tender and oh-so-flavorful after hours in the crock pot.
2 cups potatoes (baby or fingerling, sliced in half): These soak up the juices and add creamy bites throughout the dish.
3 large carrots (cut into large chunks): Carrots bring sweetness and a pop of color, making every bite balanced and bright.
5 cloves garlic (grated): Fresh garlic infuses every layer with warmth and depth.
1 small shallot (sliced): Shallots add gentle, sweet onion flavor without overpowering the dish.
2 tbsp fresh rosemary: Rosemary gives up its unmistakable woodsy aroma and adds real gourmet flair.
2 tbsp fresh thyme: This classic herb blends right in, lending little bursts of springy brightness.
2 cups beef bone broth: Broth provides the rich base for a luxurious gravy and keeps the roast moist.
1 tbsp dijon mustard: A little tang and creaminess from the mustard really wakes up the flavors.
2 tsp red wine vinegar: Just a splash balances everything and adds subtle acidity.
3 tbsp horseradish: You’ll get gentle heat and savoriness that melds perfectly with beef.
1 tsp arrowroot: This starch thickens the gravy without imparting any unwanted taste.
Salt and pepper: Essential for bringing out maximum flavor from your roast and veggies.

How to Make Crock Pot Roast with Potatoes and Carrots

Step 1: Layer the Vegetables and Herbs

Start by spreading your sliced potatoes, large carrot chunks, shallots, and garlic directly into the bottom of your slow cooker. Sprinkle over half the fresh thyme and rosemary. This foundation not only flavors your veggies as they gently cook, but also becomes the savory pillow for that beautiful beef roast.

Step 2: Season and Add the Beef Roast

Generously season your beef chuck roast with salt and pepper, then nestle it right on top of the veggie layer. This keeps the meat elevated, letting it baste in its own juices and allowing all those wonderful flavors to mingle as they cook low and slow.

Step 3: Mix and Pour the Cooking Liquid

Whisk together the beef bone broth, dijon mustard, and red wine vinegar in a bowl or large measuring cup. Pour this savory mixture evenly over the roast and veggies to make sure everything gets a head start on soaking up flavor.

Step 4: Add Horseradish and Remaining Herbs

Rub the horseradish right into the top and sides of the roast. Trust me, this step gives the beef incredible depth without overwhelming spice. Sprinkle the remaining rosemary and thyme on top, then cover with the crock pot lid. Cook on low for about 8 hours, or until the roast is so tender it practically falls apart with a fork.

Step 5: Thicken the Gravy

When your Crock Pot Roast with Potatoes and Carrots is ready, ladle about 1 cup of the flavorful cooking liquid into a small saucepan. Bring it to a gentle bubble on the stovetop. Stir together the arrowroot with a little water, then whisk this into your bubbling liquid to thicken the gravy. Pour over the roast before serving, letting all those concentrated flavors coat every forkful.

How to Serve Crock Pot Roast with Potatoes and Carrots

Garnishes

A sprinkle of extra fresh rosemary or thyme just before serving adds a burst of color and freshness. You can also scatter on a few flaky sea salt crystals for finishing — it makes the whole platter look and taste elevated.

Side Dishes

While this Crock Pot Roast with Potatoes and Carrots is a complete meal on its own, serving it with crusty bread to soak up that luscious gravy is always a good idea. If you want even more color on the table, offer a crisp green salad tossed with a simple vinaigrette.

Creative Ways to Present

For a dinner party, arrange the meat in thick slices or easy-to-grab chunks on a wide platter. Surround it with the glazed carrots and potatoes, drizzle with extra gravy, and scatter with herbs. For a rustic, family-style look, keep it right in the slow cooker and let everyone help themselves — there’s something delightful about serving straight from the source.

Make Ahead and Storage

Storing Leftovers

Leftover Crock Pot Roast with Potatoes and Carrots stores beautifully in an airtight container in your refrigerator for up to four days. I like to package the meat, veggies, and gravy together so nothing dries out and the flavors continue to marry.

Freezing

This dish is freezer-friendly! Let everything cool down, then transfer the roast, potatoes, carrots, and some of the gravy to a freezer-safe container. It’ll keep well for up to three months, making it perfect for future cozy dinners.

Reheating

To reheat, let your Crock Pot Roast with Potatoes and Carrots thaw in the refrigerator if frozen, then warm gently on the stovetop or in the microwave. Add a splash of broth or water as needed to loosen the gravy and keep everything moist.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef chuck is classic and gives the best texture, you can try brisket or round roast if that’s what you have on hand. Just keep in mind, the final texture might be a little less tender than with chuck.

What potatoes work best in Crock Pot Roast with Potatoes and Carrots?

Baby potatoes or fingerlings hold up well and become beautifully creamy, but Yukon Golds or even russets cut into large chunks are also wonderful. Just avoid peeling unless you’re using a thick-skinned variety.

Is there a substitute for arrowroot to thicken the gravy?

Cornstarch works just as well as arrowroot for thickening. Mix an equal amount with water and add it at the end, just like you would with arrowroot.

Can I prepare this Crock Pot Roast with Potatoes and Carrots ahead of time?

Definitely! You can prep the night before by layering the ingredients in your crock pot, storing the insert in the fridge, and then popping it into the cooker the next morning.

What’s the best way to shred or slice the beef roast?

Once fully cooked, you can easily use two forks to pull apart the meat, or slice it into thick, hearty portions if you prefer. The roast should be tender enough that either method works with almost no effort.

Final Thoughts

If you’re craving a meal that’s both effortless and unforgettable, don’t wait another day to make this Crock Pot Roast with Potatoes and Carrots. It’s pure comfort, destined to become a new favorite for your family — and I can’t wait for you to try it!