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Crockpot Pot Roast with Baby Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This classic Crockpot Pot Roast recipe yields a tender, flavorful beef roast slow-cooked with baby potatoes, carrots, and aromatic herbs. The seared chuck roast becomes melt-in-your-mouth soft after hours of slow cooking in a rich red wine and beef broth sauce, accented with garlic, onion, and a hint of smoked paprika. Perfect for a comforting, hands-off family meal.

Ingredients

Meat and Seasoning

  • 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

Vegetables

  • 2 lbs yellow baby potatoes, halved
  • 1 lb baby carrots
  • 1 onion, sliced
  • 3 garlic cloves, minced

Liquid Ingredients and Seasonings

  • 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

Instructions

  1. Prepare and Season the Roast: Pat the chuck roast dry using paper towels to remove moisture. Generously season it on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Then, rub the all-purpose flour evenly over the roast; this helps to brown the meat and will thicken the sauce during cooking.
  2. Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 4 to 6 minutes on each side, until it forms a deep, golden brown crust. This step locks in flavor and adds complexity to the dish. After searing, transfer the roast to the slow cooker (crockpot).
  3. Add Vegetables: Arrange the halved baby potatoes, baby carrots, sliced onion, and minced garlic around the roast inside the crockpot. These vegetables will cook slowly, absorbing the flavors from the meat and liquid.
  4. Prepare Liquid Mixture: In a bowl, whisk together the beef broth, dry red wine, cornstarch, tomato paste, Worcestershire sauce, dried thyme, and dried parsley until smooth. Pour this mixture evenly over the roast and vegetables in the crockpot. Top with one bay leaf by tucking it on top of the roast.
  5. Cook Low and Slow: Cover the crockpot with its lid and cook on the low setting for 8 to 10 hours. The roast will become fall-apart tender, and the vegetables will be perfectly soft. Remove the bay leaf before serving and enjoy your hearty, classic pot roast.

Notes

  • For best flavor, searing the roast before slow cooking is highly recommended.
  • You can substitute baby red potatoes for the yellow baby potatoes if preferred.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce slightly.
  • Leftovers keep well refrigerated for up to 4 days and also freeze well.
  • Use a dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor.

Find it online: https://suerecipe.com/crockpot-pot-roast-with-baby-potatoes-and-carrots-recipe/