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This Crockpot Pot Roast recipe may just be the easiest way to turn five simple ingredients into a cozy, flavorful family dinner. The prep is minimal, the flavor is rich, and the end result is a tender, fall-apart roast with perfectly cooked potatoes and carrots.
Slow Cooker Pot Roast with potatoes and carrots is one of those recipes that instantly brings me back to Sunday dinners at my grandparents' house. My Papa was famous for several recipes, his old fashioned chicken pot pie, old-fashioned baked beans, and this pot roast. It's simple, unfussy, and exactly the kind of meal that makes everyone linger at the table a little longer.
Kristen's Key for Perfect Crockpot Pot Roast
While my Papa's Crockpot Roast is simple, there are a few key things he taught me that will help ensure the your pot roast turns out perfect.
- Choose the right cut of beef. When it comes to pot roast, a chuck roast is the way to go. It is well-marbled which results in fork-tender, fall-apart tender beef.
- Horseradish was my Papa's secret. Prepared horseradish is the one ingredient that makes all the difference. It helps to tenderize the beef and add subtle depth to the flavor.
- Low and slow is key. For slow cooker pot roast, low heat is superior to high. It creates the irresistible melt-in-your-mouth texture we all long for in a good roast.
Notes on Key Ingredient
The Type of Horseradish Matters
- Be sure to use prepared horseradish made with just horseradish, vinegar, and salt. Not horseradish sauce, which contains dairy and preservatives. You can find prepared horseradish in the refrigerated section often by bagged sauerkraut or deli meat.
- Don't like horseradish? You really don't taste it. It simply works to enhance flavor and tenderize the beef. It does not overwhelm the pot roast in any way.
How to Make Slow Cooker Pot Roast with Potatoes and Carrots
Think of this step-by-step section as me (or my Papa) guiding you through the recipe so you can achieve perfect results. But I promise, it is an easy recipe with big payoff!
Step One: Sear Pot Roast
While you can skip the sear, browning the roast before it goes into the slow cooker locks in juices and builds a deeper flavor. It's a few minutes of time well spent.
- Heat a bit of oil in a large skillet. While the oil is heating, heavily season each side of the chuck roast with salt and pepper. We want to build those layers of flavor.
- Once the oil has heated, add the roast and let it cook 3-4 minutes per side, or until nicely browned.
Step Two: Layer Ingredients
The order in which the beef stock, potatoes, carrots, chuck roast, and horseradish are layered into the slow cooker is key to developing the best flavor.
- Pour the beef stock into the slow cooker. Add potatoes, carrots, minced garlic, and a pinch of salt and pepper. Stir to combine.
- Nestle the pot roast on top of the mixture, so that is it is partially submerged into the liquid.
- Spread a thin layer or the horseradish over the exposed surface of the roast
- Place your potatoes and carrots on the bottom of the slow cooker. The beef goes right on top, so all those flavorful juices drip down into the vegetables. Pour in the beef broth, then smear the top of the roast with prepared horseradish.
Step Three: Slow Cook
Cover and cook on low for 10-12 hours, or until the roast easily falls apart with a fork.
In a time Crunch?
You can slow cook the chuck roast and veggies on high for 5-6 hours in a pinch, but low gives the roast the best texture.
Step Four: Shred and Serve
After slow cooking the roast, dinner is pretty much done!
- Remove the roast from the slow cooker and place it into a large bowl or shallow platter and let rest briefly.
- Remove the potatoes and carrots from the slow cooker.
- Shred the roast--it should fall apart easily with two forks.
- Serve the shredded roast with the tender potatoes and carrots and the cooking liquid.
Gravy Anyone?
How to Make Gravy for Crockpot Roast
Honestly, this slow cooker roast dinner is so flavorful it doesn't even need gravy. I like to just drizzle the cooking liquid over the meat and veggies. That said, you can opt to create a gravy using the following instructions:
- Strain 2 cups of the cooking liquid into a small saucepan and bring to a simmer over high heat.
- Whisk together 2 tablespoons of cornstarch with ¼ cup cold water in small bowl.
- Whisk cornstarch slurry into the simmering liquid, and cook, stirring constantly, until thickened. It will only take a couple minutes.
Notes on Yield and Storage
As the size of your chuck roast can vary, so will the serving sizes. I typically plan for 4 ounces of beef per serving, give or take how large the appetites are of your guests--and how much they love pot roast! Regardless, leftover roast (and potatoes and carrots) is never a bad thing.
- Store: Store leftover meat and veggies in an airtight container with a bit of the cooking liquid in the refrigerator for up to 3 days. Reheat in heat-safe dish in the microwave covered with a damp paper towel.
- Freeze: The leftover shredded roast freezes and reheats beautifully. Place beef and cooking liquid into a freezer-safe container, leaving space for expansion. Store in the freezer for up to 3 months. Defrost overnight in the fridge before reheating and serving.
- Ideas for Leftover Pot Roast: Only have a little bit of meat left? Use it to make sliders, a quick version of French Dip Sandwiches (with leftover cooking liquid on the side), stir into vegetable soup, use in place of ground beef in one pot beef stroganoff (skip the browning!), or add to quesadillas.
Instant Pot Option
Short on time? Try my Instant Pot Pot Roast for the same tender results in a fraction of the time.
More Family-Favorite Crockpot Recipes
Crockpot Pot Roast
Video
Ingredients
- 2-4 pound chuck roast
- kosher salt and pepper , to taste
- ½ tablespoon olive oil or canola oil, for searing meat
- 4 cups low-sodium beef stock
- 2 pounds baby new potatoes, see note on other options
- 1 pound baby carrots
- 1 teaspoon onion powder, optional
- 2 teaspoons minced garlic, optional
- ½ cup prepared horseradish, (not horseradish sauce!!)
For Gravy (OPTIONAL)
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
Crock Pot Pot Roast
- Heat the oil in a heavy bottom skillet or Dutch oven, over medium-high heat. While the oil is heating, generously season the chuck roast with kosher salt pepper on each side. Add the seasoned roast to the heated oil and sear on each side until browned, about 2-3 minutes per side, or once the meat easily pulls away from the pan.
- Pour beef stock into slow cooker, add potatoes, carrots, garlic and onion powder if using. Lay the roast on top of the potatoes and vegetables. Spread the roast with a thin layer of the horseradish to coat.
- Cover and slow cook on low heat for 10-12 hours or on high heat for 5-6 hours.
- After slow cooking, place the roast into a shallow serving dish or large bowl and let rest briefly. Remove the potatoes and carrots from the slow cooker using a slotted spoon, placing them onto a platter or serving dish. Shred the roast with two forks and serve with the potatoes, carrots, and reserved cooking liquid as desired.
Pot Roast Gravy (optional)
- Strain 2 cups of the cooking liquid into a small saucepan and bring to a simmer over high heat. Whisk together 2 tablespoons of cornstarch with ¼ cup cold water in small bowl. Whisk cornstarch slurry into the simmering liquid, and cook, stirring constantly, until thickened, about 5 minutes. It will only take a couple minutes. Alternatively, you can whisk cornstarch into slow cooker and cook on high, stirring often for 30 minutes.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2014 and updated in 2025.
Sorry for the typos...lol
I am known for my typos too, so no worries there 😉
Kristen...i want to try this but from the pics, out looks like the broth is somewhat to brothy and clear. Can i just thicken it up with shine cornstarch? I like a thicker consistency
Yes Jane--the broth is clearer and I sometimes you just want a thicker gravy. I made this earlier this week and once cooked, I took out the roast and veggies and left the broth in the slow cooker. I took 1/4 cup broth out of slow cooker and mixed with 1 tablespoon cornstarch and then whisked back into the liquid remaining in crockpot and let cook on high for 30 minutes while the roast rested. It worked perfectly. Alternatively, you could do the same on the stove with the broth after it has cooked and it would be ready in no time. Just be sure to mix the cornstarch in a bit of liquid on it's own before adding to the entire batch of broth to prevent lumps.
I am not sure I would add it to the cooking liqui to begin with. I have not tried that and it may dry out the liquid before it has time to soak into the meat. Enjoy!!
Thank you. ..I will definitely try that this weeknd.
YAY!
This sounds delicious...l'm definetly going to try it ! I'm all about easy when it comes to cooking ! Will be buying fresh potatoes and carrots at the Farmers Market this weekend to use in it !
Thanks Cindy! That horseradish makes all the difference in the world. Let me know how you like it 🙂
Thanks for sharing this awesome recipe ! I made it for supper tonight and it was a big hit...definetly a keeper ! I had to cut back a bit on the carrots and potatoes as l didn't have enough room in my slower cooker for the amount called for . That was the only adjustment l made . 😃
YAY!!! Cindy I am SO glad you loved this recipe.
In your notes following this recipe you said how you love dipping your veggies in sour cream . I didn't with this recipe as l made gravy with the broth . I love sour cream with sliced oven roasted potatoes/dill . Tried it today with oven roasted carrots/dill...yummy ! Thanks for the tip ! 😃
YAY!! It is addictive that is for sure!
I met Lipton Soup Mix before cooking not cooling.
🙂
Oh good, I was wondering about adding it at the end? Mine is cooking now, and I'll leave a "flavor feedback" tomorrow...
Thanks, MindFullMom!
I would think it would taste better if adding during cooking, but definitely let us know!
Great receipt, also add chunks of onion and I like to sprinkle Lipton Onion Soup mix over the top of the roast before cooling. Makes it real savory.
I love adding onions as well. And I have a recipe for DIY Onion Soup: https://amindfullmom.com/diy-dry-onion-soup-mix/ Just as good as Lipton without the nasty additives.
I have used a recipe similar to this for years. I see some Instant Pot recipes and I wonder if this can be adjusted UP style.
The horseradish makes a world of difference--so much flavor. For Instant Pot Directions, I would place roast and seasonings in instant pot and set to high pressure for 50 minutes. Do a quick release add potatoes and carrots and let cook another 30 minutes.
I made this roast tonight and it was so flavorful. Please post this as an Instant Pot recipe. The only way I found it was by going through the blogs. Everyone deserves a chance to see it. 🙂
I am so glad you enjoyed Rochelle! I will have to make a specific instant pot recipe for this or at least have it show up under Instant Pot recipes. 🙂 <3
This looks great and I am going to try this one!
Enjoy it Gina 🙂