Name: Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 3-4 pound chuck roast, fat trimmed; 1 yellow onion, cut into 1/2″ slices; 6 cloves garlic, smashed; 2 pounds carrots, peeled and cut into 2-3″ pieces; 2 pounds baby gold potatoes, halved if large; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 2 bay leaves; fresh chopped parsley for garnish; 3 tablespoons olive oil; 2 teaspoons Worcestershire sauce; 32 ounces beef stock; 2 tablespoons tomato paste; 2 teaspoons brown sugar; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; Kosher salt; fresh cracked pepper; 3 tablespoons cornstarch

I am absolutely thrilled to share with you my all-time favorite comfort food, a true classic that never disappoints: the Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe. This recipe is a warm hug on a plate, filled with tender, melt-in-your-mouth beef, sweet carrots, and golden potatoes all swimming in a luscious herb-infused gravy. It’s one of those meals that feels like love made edible, perfect for cozy family dinners or special occasions where you want to impress with minimal effort. Every time I make it, I find myself savoring the rich flavors and the effortless cooking process that lets my slow cooker do all the work while filling my kitchen with the most inviting aroma.

Why You'll Love This Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe

One thing I absolutely adore about this Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe is how the flavors develop so beautifully in the slow cooker. The combination of fresh herbs like rosemary and thyme with garlic, onion, and a touch of tomato paste creates a savory depth that wraps around the juicy chuck roast and the hearty vegetables. It’s like a symphony of flavors, where every bite offers that perfect balance of robust meatiness and natural sweetness from the carrots and potatoes.

Besides the incredible taste, the ease of preparation truly makes this recipe stand out to me. Searing the roast to lock in juices, then layering in vegetables and broth, and finally letting the Crock Pot do its magic—it couldn’t be simpler. The hands-off cooking means you can go about your day without worrying about the stove or oven, and come back to a fully cooked, restaurant-quality meal that feels like a home-cooked masterpiece.

This pot roast recipe is my go-to for so many occasions. It’s perfect for those busy weeknights when you want something hearty and satisfying without a lot of fuss. It’s also a showstopper for holiday dinners or family gatherings where comfort and tradition are key. What makes it truly stand out to me is how it transforms humble ingredients into a dish that feels celebratory yet cozy, nourishing yet indulgent. It’s a recipe that brings people together, every single time.

Ingredients You'll Need

Raw ingredients are arranged on a white marbled surface, including two raw red steaks with visible marbling placed on a white oval plate at the bottom left. Above the plate, there is a white bowl full of small, light brown potatoes. To the right of the potatoes, a round bowl holds bright orange carrot pieces. Next to it, a white bowl contains peeled white onion slices. Above the onions are two small white bowls, one containing pale butter curls, and the other dark Worcestershire sauce. On the left side, small white bowls hold a bright red tomato paste and a variety of dry spices in mixed earth tones. Sprigs of fresh green thyme and two dried brown bay leaves lie above the potatoes. A clear glass measuring cup of dark brown beef broth sits at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe are straightforward, accessible, and essential for building layers of flavor and perfect texture. Every item plays a role in making the beef tender, the vegetables sweet, and the gravy rich and fragrant.

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

Chuck roast: I recommend a 3-4 pound cut, trimmed of excess fat for tenderness and rich flavor.
Olive oil: Used for searing the roast, adds a lovely, subtle fruitiness and ensures a nice crust.
Yellow onion: Sliced thick for sweetness and body in the gravy.
Garlic cloves: Smashed to release their pungent aroma and deepen the savory flavor.
Tomato paste: Adds umami and richness to boost the overall depth of the sauce.
Brown sugar: A hint of sweetness to balance the savory spices and enhance caramelization.
Italian seasoning: For a subtle herbaceous note that complements the fresh thyme and rosemary.
Chili powder: Introduces a gentle warmth to the dish without overpowering the other flavors.
Worcestershire sauce: A savory, tangy ingredient that infuses the meat and broth with complex flavor.
Beef stock: The base of the cooking liquid, making the roast juicy and providing the foundation for the gravy.
Carrots: Peeled and cut into bite-sized pieces for sweetness and color.
Baby gold potatoes: Halved if large, they soak up the juices and become incredibly tender.
Fresh thyme and rosemary: Aromatic sprigs that infuse the dish with a classic herb fragrance.
Bay leaves: Essential for that subtle earthy background flavor.
Cornstarch (optional): For thickening the gravy to a silky consistency.
Kosher salt and cracked black pepper: Fundamental seasonings to bring everything to life.
Fresh parsley: Chopped and sprinkled on top for a fresh, vibrant finish.

Directions

Step 1: Heat the olive oil in a large sauté pan over medium-high heat until shimmering. This step is crucial to get a perfect sear on the roast.

Step 2: Pat the chuck roast dry with paper towels to ensure it browns nicely. Season liberally with kosher salt and freshly cracked black pepper on all sides.

Step 3: Place the roast carefully in the hot pan and sear it for about 4-5 minutes on each side, including the edges. This seals in juices and builds flavor. Once browned, transfer the roast to your slow cooker.

Step 4: Without wiping out the pan, reduce the heat to medium and add the sliced onions along with a couple of pinches of salt and pepper. Cook the onions, stirring occasionally, for approximately 4 minutes until they begin to soften and brown a bit.

Step 5: Stir in the smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a bit more salt and pepper. Let this cook for another minute to hydrate the spices and meld the flavors.

Step 6: Add the Worcestershire sauce and a few splashes of beef stock to the pan to deglaze it. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom—this adds incredible depth to your pot roast.

Step 7: Transfer the onion and garlic mixture along with the carrots and potatoes into the crock pot, arranging them around the roast. Pour in the remaining beef stock, and season again with a generous pinch of salt and pepper.

Step 8: Nestle the fresh thyme, rosemary, and bay leaves into the vegetables and liquid. This step infuses the entire dish with wonderful herbal notes.

Step 9: Cover with the lid and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the roast is so tender it shreds with a fork effortlessly.

Step 10: If you’d like to make gravy, carefully strain the cooking liquid into a saucepan on the stove set to medium heat. Dissolve 3 tablespoons of cornstarch in 3 tablespoons of cold water to create a slurry.

Step 11: Stir the cornstarch slurry into the simmering stock and continue stirring frequently for a few minutes until the gravy thickens to your preferred consistency. Taste and adjust seasoning with salt and pepper if needed.

Step 12: Slice or shred the roast and serve it with the tender carrots, potatoes, and plenty of herb gravy. Don’t forget to garnish with fresh chopped parsley for that fresh, colorful pop.

Servings and Timing

This recipe generously serves 8 people, making it ideal for family meals or small gatherings. The prep time is just about 15 to 20 minutes mainly for searing and prepping vegetables, which is perfect if you want a simple start. The cook time ranges from 5 to 6 hours on high or 8 to 10 hours on low in your slow cooker, meaning it’s excellent for set-it-and-forget-it days. Overall, plan for a total time of around 6 to 10 hours, including prep and cooking. There is no specific resting time required since the roast stays juicy and tender right out of the Crock Pot, though letting it sit a few minutes before serving does help the flavors settle beautifully.

How to Serve This Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe

Inside a white oval slow cooker, there are three main layers. The bottom layer shows dark brown cooked beef with a textured, shredded look. The middle layer has small golden-brown potatoes and thick orange carrot sticks scattered around evenly. The top layer is sprinkled with fresh green chopped parsley, adding a bright touch. A golden spoon rests inside the slow cooker, leaning against the side, with a pair of golden chopsticks placed across it. Next to the slow cooker on a white marbled surface, there is a small white bowl filled with more green chopped parsley. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe, I love pairing it with a crusty baguette or warm dinner rolls to soak up every drop of that fragrant gravy. A simple green vegetable like sautéed spinach, steamed green beans, or a crisp salad also adds a fresh contrast to the rich, slow-cooked flavors. For a touch of elegance, I sometimes garnish plates with extra fresh parsley and a few sprigs of thyme for an inviting presentation that says “home-cooked with love.”

Beverage-wise, a full-bodied red wine like Cabernet Sauvignon or a smooth Merlot perfectly matches the richness of the beef and herbs. For those who prefer non-alcoholic options, I like serving sparkling water with a squeeze of fresh lemon or a lightly brewed iced tea to refresh the palate. This meal feels special enough for holiday celebrations, yet down-to-earth for weeknight dinners when you want hearty comfort.

I usually serve this pot roast hot right from the Crock Pot, straight onto warm plates to retain all the cozy richness. Portion sizes work well with a generous slice or shredded serving of the beef alongside a good helping of carrots and potatoes drenched in gravy. It’s a meal that invites you to slow down, savor each bite, and enjoy the comforting flavors with friends or family.

Variations

I like to mix things up sometimes, so I’ve experimented with a few variations on this Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe. If you’re after a different flavor profile, swapping the Italian seasoning for a blend of smoked paprika and cumin adds a smoky warmth that’s fantastic with the beef. For an extra layer of tang, a splash of balsamic vinegar or a drizzle of honey toward the end of cooking can brighten and balance the richness.

For dietary modifications, this recipe is naturally gluten-free if you skip the cornstarch or use a gluten-free thickener for the gravy. If you wanted a vegan or vegetarian adaptation, it's easy to replace the chuck roast with hearty mushrooms or seitan and use vegetable broth instead of beef stock. The vegetables and herbs still create wonderful depth with the right adjustments.

If you don’t have a Crock Pot, you can adapt this recipe to a Dutch oven. Brown the roast on the stove, then cook everything covered in a 325°F oven for about 3-4 hours or until fork-tender, stirring the veggies occasionally. It’s a little more hands-on but just as delicious!

Storage and Reheating

Storing Leftovers

When you have leftovers, I recommend transferring your roast, carrots, potatoes, and gravy into an airtight container and refrigerating for up to 3 to 4 days. Glass or BPA-free plastic containers work great as they keep the flavors fresh and prevent any spills in the fridge. It's best to store the gravy separately if you want to maintain its texture without it soaking into the veggies overnight.

Freezing

This Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe freezes beautifully. Package your leftovers in freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. The beef and veggies can be frozen together with the gravy for up to 3 months. For the best results, freeze before reheating, as this helps preserve the texture and flavor much better than repeated refrigeration and warming.

Reheating

To reheat, I gently warm the leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to ensure even warming. Adding a splash of beef stock or water helps loosen the gravy if it thickened too much in the fridge. Avoid microwaving if you want to keep the texture intact, but if time is tight, use medium power and stir halfway through reheating to avoid hot spots. The slow reheating keeps the meat tender and the flavors vibrant just like freshly cooked.

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 round roast. Just be aware that some cuts may require slight adjustments in cooking time to achieve that perfect shred.

Do I need to sear the roast before putting it in the Crock Pot?

I highly recommend searing the meat first. It locks in the juices and creates those delicious caramelized flavors that elevate the dish. Plus, the browned bits stuck to the pan are perfect for deglazing and add so much richness to your gravy.

Can I prepare this recipe in advance?

Yes! You can season and sear the roast the day before, store it covered in the fridge, then assemble everything in the slow cooker when you’re ready to cook. It actually allows the flavors to meld even more deeply.

How do I know when the roast is done?

The roast is ready when it’s fork-tender and shreds easily with a fork. Depending on your slow cooker, this usually takes about 5-6 hours on high or 8-10 hours on low.

Can I add other vegetables to the pot roast?

Definitely! Vegetables like parsnips, celery, or pearl onions all complement this dish nicely. Just keep in mind their cooking times; root vegetables are best added at the start, while quicker-cooking vegetables like peas or green beans are better added toward the end of cooking to avoid over-mushiness.

Conclusion

I truly hope you’ll give this Crock Pot Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe a try soon. It’s such a comforting and rewarding dish that brings warmth and joy to any table, requiring minimal effort for maximum flavor. Whether it’s a busy weeknight, a holiday feast, or a weekend family gathering, this pot roast has become one of my ultimate favorites to share and savor. You’re going to love how easy it is, and how every bite tastes like a delicious memory in the making.