Name: Crockpot Pot Roast with Baby Potatoes and Carrots Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 lb chuck roast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons all purpose flour; 3 tablespoons olive oil; 2 lbs yellow baby potatoes, halved; 1 lb baby carrots; 1 onion, sliced; 3 garlic cloves, minced; 3 cups beef broth; 1 cup dry red wine; 3 tablespoons cornstarch; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ teaspoon dried thyme; ½ teaspoon dried parsley; 1 bay leaf

I am absolutely thrilled to share with you my all-time favorite comfort dish, the Crockpot Pot Roast with Baby Potatoes and Carrots Recipe. This meal has become a go-to for me whenever I crave something rich, flavorful, and effortless to prepare. The slow-cooked chuck roast soaks up all the aromatic herbs and tenderizes beautifully alongside baby potatoes and sweet carrots, resulting in a hearty dinner that feels like a warm hug on a plate. If you love meals that fill your home with incredible smells and your belly with deep, satisfying flavors, this recipe is made just for you.

Why You'll Love This Crockpot Pot Roast with Baby Potatoes and Carrots Recipe

One of the reasons I adore this Crockpot Pot Roast with Baby Potatoes and Carrots Recipe is how wonderfully balanced the flavor profile is. The savory, slow-cooked beef develops this rich, melt-in-your-mouth texture, while smoky paprika and garlic add layers of warmth and depth. The baby potatoes absorb that hearty broth, becoming luxuriously creamy inside, and the carrots provide just the right touch of natural sweetness to complement the robust meat. It’s a flavor combination I find absolutely irresistible every time.

What truly sets this dish apart in my kitchen is the ease of preparation. I love how you simply season, sear, and then let the crockpot do all the work while you’re free to focus on other tasks or simply relax. There’s something magical about arriving home to a house filled with the scent of a perfectly cooked roast and vegetables, ready to serve family and friends with minimal fuss. This recipe has saved me on many busy days, yet it never feels like a shortcut — it’s genuinely comforting and satisfying.

For me, this dish shines on so many occasions — whether it’s a cozy weeknight dinner or a special Sunday meal with loved ones. I also enjoy making it for gatherings, knowing it will please a crowd and keep everyone happily chatting around the table. The tender roast, combined with the colorful vegetables, always looks inviting and festive without me lifting a finger during the hours of cooking.

Ingredients You'll Need

Inside a black oval slow cooker, there is a layer of cut vegetables arranged in a ring shape on top of a dark reddish seasoning base. The vegetables include large white onion wedges placed evenly around the center, bright orange baby carrots filling the spaces between, and small yellow potato halves scattered throughout the mix. In the very center of the cooker, there is a small pile of finely chopped white garlic. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simple, thoughtfully selected ingredients, each playing a key role in creating the rich flavor, comforting texture, and beautiful colors you’ll see on your plate. Whether it’s the aromatic herbs or the robust beef broth, every component matters.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

3 lb chuck roast: This cut is perfect for slow cooking and becomes tender and flavorful.
Garlic powder, onion powder, smoked paprika: These spices give a warm and savory depth to the meat.
Salt and black pepper: Essential for enhancing and balancing all the flavors.
All purpose flour: Helps create a nice crust on the roast and thickens the sauce.
Olive oil: For searing the roast to develop a rich, caramelized exterior.
Yellow baby potatoes: Their thin skins cook perfectly in the crockpot, absorbing delicious juices.
Baby carrots: Add a touch of natural sweetness and vibrant color.
Onion and garlic cloves: Build an aromatic base that’s essential for pot roast.
Beef broth and dry red wine: Create a rich, flavorful cooking liquid that tenderizes the meat.
Cornstarch: Thickens the sauce to a luxurious consistency.
Tomato paste and Worcestershire sauce: Add umami and complexity to the gravy.
Dried thyme, dried parsley, and bay leaf: Classic herbs that infuse the roast with herbaceous notes.

Directions

Step 1: First, pat your chuck roast dry with paper towels — this helps the seasoning stick better and promotes a beautiful sear. Then generously season it all over with garlic powder, onion powder, smoked paprika, salt, and black pepper. After seasoning, rub the flour evenly on the roast; this step is crucial as it not only aids in browning but also thickens the sauce while cooking.

Step 2: Next, heat the olive oil in a large skillet over medium-high heat. When it’s hot, carefully place the roast in the skillet and sear it on each side for about 4 to 6 minutes until the crust is deep golden brown. This step adds an incredible flavor foundation so I never skip it. Once browned, transfer the roast immediately to your crockpot.

Step 3: Arrange the halved baby potatoes, baby carrots, sliced onion, and minced garlic evenly around the roast in the crockpot. This classic combo not only looks beautiful but also allows the veggies to soak up all the meat’s juices while they cook.

Step 4: In a separate bowl, whisk together the beef broth, dry red wine, cornstarch, tomato paste, Worcestershire sauce, thyme, and parsley. Pour this mixture evenly over the roast and vegetables in the crockpot. Tuck the bay leaf right on top for a subtle herbal infusion throughout the cooking process.

Step 5: Cover your crockpot with the lid and set it to cook on low for 8 to 10 hours. The slow, gentle heat will break down the connective tissue in the chuck roast, turning it tender and juicy while the potatoes and carrots soften perfectly. When done, the roast should be fall-apart tender and surrounded by a thick, flavorful sauce.

Servings and Timing

This Crockpot Pot Roast with Baby Potatoes and Carrots Recipe yields about 6 generous servings, making it ideal for feeding a family or having leftovers for the next day. Prep time is roughly 20 minutes — mostly seasoning and searing the roast — while the cooking time is around 8 hours on low, perfect for a slow-cooked dinner. Total time including resting is about 8 hours and 20 minutes. After cooking, I like to let the roast rest for 10 to 15 minutes before slicing or shredding, which helps keep all the juices locked in for maximum tenderness and flavor.

How to Serve This Crockpot Pot Roast with Baby Potatoes and Carrots Recipe

The image shows a black slow cooker filled with a rich brown stew, featuring several thick layers of shredded dark brown meat in the center. Around the meat, there are small golden yellow potatoes and bright orange baby carrots, all partially submerged in a deep reddish-brown broth. The stew is topped with fresh chopped green herbs. The slow cooker sits on a white marbled surface next to a white and blue striped cloth, with wooden salt and pepper grinders to the left and a green plant in a white pot to the right. photo taken with an iphone --ar 4:5 --v 7

When I serve this Crockpot Pot Roast with Baby Potatoes and Carrots Recipe, I love to keep things traditional and cozy. The rich, thick sauce clings beautifully to warm plates, so I usually spoon several spoonfuls over each serving to enhance every bite. A simple green salad or steamed green beans make a fresh, vibrant side to cut through the richness, while a slice of crusty bread helps sop up any leftover gravy — trust me, no one will let that go to waste!

For garnishing, a sprinkle of fresh parsley or thyme brightens the presentation and adds a touch of color that makes the dish feel just a little bit fancy without extra effort. I often serve this meal piping hot straight from the crockpot, which keeps the roast tender and the vegetables perfectly warm. If I’m serving this at a holiday dinner or special occasion, I’ll sometimes plate it family-style, placing the roast on a large platter surrounded by the vibrant veggies so everyone can help themselves.

Pairing wines with this is one of my favorite parts — a medium-bodied red like a Merlot or Cabernet Sauvignon complements the beef and red wine sauce beautifully. If you prefer cocktails, something with a cassis or cherry note works wonders, while a classic sparkling water with lemon or iced tea are great non-alcoholic options. This meal feels just right for chilly evenings, gatherings, or whenever you need something truly comforting and satisfying.

Variations

I’ve had so much fun experimenting with different twists on this Crockpot Pot Roast with Baby Potatoes and Carrots Recipe. One variation I love is swapping out baby potatoes for sweet potatoes for a subtly different sweetness and color. If you want to add more veggies, mushrooms or pearl onions are fantastic additions that soak up the sauce beautifully. For a flavor variation, try adding a splash of balsamic vinegar or a sprinkle of smoked chili flakes to bring a little brightness or heat to the sauce.

If you or your loved ones have dietary preferences, this recipe adapts well. To make it gluten-free, simply use a gluten-free flour or cornstarch substitute for thickening. For a vegetarian or vegan spin, I like using seitan or large portobello mushrooms combined with vegetable broth and skipping the Worcestershire sauce or replacing it with a vegan version. Though it won’t be quite the same as the classic roast, the slow-cooked veggies in the rich sauce remain a comforting treat.

If you’re short on time or prefer a different method, you could also prepare this pot roast in an oven-safe Dutch oven. After searing, cover it tightly and cook at a low temperature (around 300°F) for 3 to 4 hours until tender. It’s a great alternative to a crockpot that still yields melt-in-your-mouth results.

Storage and Reheating

Storing Leftovers

I always store my leftover roast and vegetables in airtight containers to keep flavors fresh and prevent drying out. Glass containers with tight-fitting lids work best because they don’t absorb odors and can go from fridge to oven easily. Leftovers will keep beautifully for about 3 to 4 days in the refrigerator, allowing plenty of time to enjoy this hearty meal again without any rush.

Freezing

This Crockpot Pot Roast with Baby Potatoes and Carrots Recipe freezes well if you want to save portions for busy days. I recommend separating the meat and vegetables into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label everything with the date, and it will last up to 3 months in the freezer without losing flavor or texture. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

To reheat, gently warm leftovers in a covered skillet over low heat or in the oven at 300°F until heated through. This helps maintain moisture and keeps the beef tender rather than drying out. Microwave reheating is okay for convenience, but I recommend covering tightly to trap steam and reheating in short bursts, stirring occasionally. Avoid boiling leftovers as this can toughen the meat and overcook the vegetables.

FAQs

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

Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can also use brisket or rump roast. Just be aware that cooking times might vary slightly depending on the cut’s thickness and fat content.

Is it necessary to sear the roast before putting it in the crockpot?

I highly recommend searing the roast. It develops a rich crust that locks in flavor and adds depth to the final dish. Skipping this step means losing out on that beautifully caramelized taste that makes the pot roast so special.

Can I use frozen vegetables instead of fresh baby potatoes and carrots?

While fresh vegetables yield the best texture and flavor, you can use frozen carrots and potatoes in a pinch. Just add them later in the cooking time to avoid overcooking and turning mushy, and keep an eye on the liquid levels.

How thick should the sauce be when the roast is done?

The sauce should be thick enough to coat the back of a spoon, silky and rich without being gelatinous. If it’s too thin, you can remove the roast and vegetables and simmer the sauce on the stovetop to reduce it further.

Can I make this recipe ahead of time?

Definitely! I often prepare everything the night before, storing the seared roast and chopped vegetables in the fridge, then combining and cooking in the crockpot the next day. It makes meal day extra easy and lets those flavors mingle even longer.

Conclusion

If you’re looking for a deeply satisfying, fuss-free meal that comforts the soul and delights the senses, I really encourage you to try this Crockpot Pot Roast with Baby Potatoes and Carrots Recipe. It brings together simple ingredients in a way that feels special and nourishing. I can’t wait for you to experience the tender meat, flavorful sauce, and perfectly cooked veggies that have made this dish a beloved staple in my kitchen. Happy cooking and even happier eating!