There’s something undeniably comforting about a Classic Roast & Potatoes in a Slow Cooker. The tender, juicy roast paired with golden, perfectly seasoned potatoes is the epitome of cozy, home-cooked goodness. Whether you’re preparing a meal for the family or looking for an easy, fuss-free dinner, this slow cooker recipe is the answer. It’s super simple, flavorful, and lets the slow cooker do most of the work! This is one of my favorite slow cooker meals!

Reasons Why You’ll Love This Recipe

Effortless Preparation: Simply crop a few ingredients and toss everything into the slow cooker and let it do the work—no need to babysit the oven.
Tender, Juicy Roast: Slow cooking ensures your roast comes out perfectly tender and full of flavor.
One-Pot Meal: Less clean-up with everything cooked in one pot, making it ideal for busy days.
Minimal Ingredients: Simple, pantry-friendly ingredients that you probably already have at home.
Great for Meal Prep: Make a larger batch and enjoy leftovers the next day—perfect for lunch or dinner!
Family-Friendly: This hearty dish is loved by both adults and kids, making it great for family meals.

Ingredients You’ll Need For This Recipe

Chuck Roast (or whatever roast you have on hand): A flavorful and affordable cut of beef that becomes tender and juicy when slow-cooked, making it the perfect centerpiece for this dish.
Baby Carrots: These bite-sized carrots cook up perfectly tender and sweet, adding color and natural sweetness to the dish & less chopping!.
Potatoes (I like the baby potatoes): Golden or russet potatoes work wonderfully, absorbing all the savory flavors while crisping up beautifully on the outside.
Beef Broth: Provides rich, savory depth to the dish and helps keep the roast moist as it cooks.
Water: Balances out the beef broth to ensure there’s enough liquid for the slow cooking process without overwhelming the flavors.
Minced Garlic: Adds a fragrant, aromatic kick that complements the beef and other ingredients for a savory base. I use the “jarlic”… because, mom life!
Salt: Enhances the natural flavors of the roast and vegetables, bringing out the best in every ingredient.
Pepper: Adds just the right amount of heat and seasoning to elevate the overall flavor profile.
Garlic Powder: A convenient way to get that delicious garlic flavor throughout the dish without chopping fresh garlic.
Worcestershire Sauce: A tangy, savory ingredient that adds depth to this roast and potatoes in a slow cooker and complexity to the roast’s flavor as well.
Oregano: This herb brings a touch of earthy, Mediterranean flavor to the dish, complementing the beef and potatoes perfectly.
Basil: Offers a slightly sweet and fragrant note, balancing out the savory ingredients with its fresh, aromatic flavor.
Parsley: A light, fresh herb that brightens up the dish and adds a pop of color as a garnish or flavor accent.
Onion: Adds a rich, slightly sweet flavor when slow-cooked, enhancing the savory base of the dish and bringing everything together with the perfect bite!

How To Make This Roast & Potatoes in A Slow Cooker

For a delicious and fuss-free dinner, this Classic Roast & Potatoes in a Slow Cooker is sure to become a go-to.

Start by preparing your potatoes: quarter them into large chunks so they can soak up all the savory flavors while still maintaining their texture as they cook. There’s no need to chop your baby carrots; simply toss them in whole, letting their natural sweetness shine.

Next, roughly chop your onion into large pieces, and add it to the slow cooker along with the potatoes and carrots. Place your chuck roast on top, allowing the rich marbling to infuse the veggies with flavor as it cooks.

In a separate bowl, mix together beef broth, water, minced garlic, Worcestershire sauce, and your seasonings—salt, pepper, garlic powder, oregano, basil, and parsley. Pour the mixture over the roast and vegetables, ensuring everything is evenly coated.

Set your slow cooker to high and let it cook for 6 hours, allowing the flavors to meld and the roast to become melt-in-your-mouth tender. I like to flip my roast 1/2 way through, ensuring it stayed super juicy!

Once done, you’ll have a hearty, flavorful meal that’s perfect for any night of the week. Maybe I’m weird, but I love putting ketchup on my roast & potatoes! ENJOY!

Storage Tips For This Recipe

Refrigeration: Once the meal has cooled to room temperature, store any leftovers in an airtight container in the refrigerator. This dish will stay fresh for about 3 to 4 days.
Freezing: If you want to store it for a longer period, freeze portions of the roast and vegetables. Make sure to use freezer-safe containers or resealable freezer bags to prevent freezer burn. This will keep for up to 3 months.
Reheating: To reheat, you can either warm the leftovers in the microwave or heat them on the stove over low heat. If the dish seems dry, add a splash of beef broth or water to bring back some moisture.
Separate Storage: For best results, store the roast, potatoes, and carrots separately. This prevents the potatoes from getting too mushy when reheated and keeps the roast juicy.

Common FAQ’s Related to This Recipe

Can I use a different cut of beef instead of chuck roast?
Yes, you can substitute chuck roast with other cuts like brisket, round roast, or sirloin, though chuck roast is ideal for slow cooking because it’s marbled with fat, making it tender and flavorful.
Can I cook this recipe on low instead of high?
Yes, if you prefer a longer, slower cook, you can cook the roast on low for 8-10 hours. The roast will still be tender and flavorful, just with a longer cooking time.
Do I need to brown the roast before adding it to the slow cooker?
While it’s not necessary, browning the roast before adding it to the slow cooker can enhance the flavor and create a rich, caramelized crust. If you’re short on time, you can skip that step and still get a delicious result.
Can I make this recipe ahead of time?
Yes! You can prepare the ingredients the night before and store them in the fridge. The next day, just pop everything into the slow cooker and set it to cook. It’s a great make-ahead meal for busy days!
How do I know when the roast is done?
The roast is done when it is fork-tender and easily pulls apart. If you’re using a meat thermometer, the internal temperature should reach about 190-200°F for optimal tenderness, as this will break down the collagen in the meat.

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Print Recipe

Classic Roast & Potatoes in a Slow Cooker

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner

Keyword: crockpot, roast, slow cooker

Servings: 6

Equipment

Slow Cooker (Crock Pot)

Ingredients

Any Size Chuck Roast
1/2 lb Baby Carrots
4-6 cups Golden or Russet Potatoes 1in chopped
1/2 Onion large chop
3 cups Beef Broth
1 cup Water
3-4 tbsp. Minced Garlic fresh or jar
1 tbsp Salt
2 tsp Ground Pepper
1 tbsp. Garlic Powder
1 tsp. Oregno
2 tsp. Basil
1 tbsp. Parsley
3 tbsp. Worchester Sauce

Instructions

(OPTIONAL) Salt & quickly Sear your roast on all sided in a hot pan with oil or butter before putting it in the slow cooker. I do not do this step!
Quarter your potatoes into large chunks maybe 1in or a bit bigger. There’s no need to chop your baby carrots; simply toss them in whole.
4-6 cups Golden or Russet Potatoes
Next, roughly chop your onion into large pieces, and add it to the slow cooker along with the potatoes and carrots. Place your chuck roast on top.
Any Size Chuck Roast, 1/2 lb Baby Carrots, 1/2 Onion, 4-6 cups Golden or Russet Potatoes
In a separate bowl (or I just do this all in the slow cooker, mix together beef broth, water, minced garlic, Worcestershire sauce, and your seasonings—salt, pepper, garlic powder, oregano, basil, and parsley. Pour the mixture over the roast and vegetables, ensuring everything is evenly coated.
3 cups Beef Broth, 1 cup Water, 3-4 tbsp. Minced Garlic, 1 tbsp Salt, 2 tsp Ground Pepper, 1 tbsp. Garlic Powder, 1 tsp. Oregno, 2 tsp. Basil, 1 tbsp. Parsley, 3 tbsp. Worchester Sauce
Set your slow cooker to high and let it cook for 6 hours. I like to flip my roast 1/2 way through, ensuring it stayed super juicy, but that's optional!
Once it's done serve it up in a big bowl with lots of broth, a piece of butter bread & ENJOY!

Notes

Storage Tips For This Recipe

Refrigeration: Once the meal has cooled to room temperature, store any leftovers in an airtight container in the refrigerator. This dish will stay fresh for about 3 to 4 days.

Freezing: If you want to store it for a longer period, freeze portions of the roast and vegetables. Make sure to use freezer-safe containers or resealable freezer bags to prevent freezer burn. This will keep for up to 3 months.

Reheating: To reheat, you can either warm the leftovers in the microwave or heat them on the stove over low heat. If the dish seems dry, add a splash of beef broth or water to bring back some moisture.

Separate Storage: For best results, store the roast, potatoes, and carrots separately. This prevents the potatoes from getting too mushy when reheated and keeps the roast juicy.

Common FAQ’s Related to This Recipe

Can I use a different cut of beef instead of chuck roast?
Yes, you can substitute chuck roast with other cuts like brisket, round roast, or sirloin, though chuck roast is ideal for slow cooking because it’s marbled with fat, making it tender and flavorful.

Can I cook this recipe on low instead of high?
Yes, if you prefer a longer, slower cook, you can cook the roast on low for 8-10 hours. The roast will still be tender and flavorful, just with a longer cooking time.

Do I need to brown the roast before adding it to the slow cooker?
While it’s not necessary, browning the roast before adding it to the slow cooker can enhance the flavor and create a rich, caramelized crust. If you’re short on time, you can skip that step and still get a delicious result.

Can I make this recipe ahead of time?
Yes! You can prepare the ingredients the night before and store them in the fridge. The next day, just pop everything into the slow cooker and set it to cook. It’s a great make-ahead meal for busy days!

How do I know when the roast is done?
The roast is done when it is fork-tender and easily pulls apart. If you’re using a meat thermometer, the internal temperature should reach about 190-200°F for optimal tenderness, as this will break down the collagen in the meat.