Classic Roast & Potatoes in a Slow Cooker
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. It’s super simple, flavorful, and lets the slow cooker do most of the work!
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.