Description

Mom’s Crockpot Pot Roast with Potatoes and Carrots is the ultimate healthy, cozy meal. It’s full of good nutrition, tender, juicy, and bursting with flavor. You’ll never want to try another pot roast recipe again.

Ingredients

1 (3-5 pound) chuck roast (you can also use a brisket or top round cut)
1 pound small potatoes (or 2-3 large potatoes; I like to use yellow potatoes with the skin on)
2-3 garlic cloves (skin on, or cut a whole head of garlic if you want extra garlic)
1 onion (any color works)
2-3 carrots, cut into 2-inch pieces
2 ribs of celery, cut into 2-inch pieces
2 tablespoons fresh rosemary and/or thyme (or 2 teaspoons dried)
1 dried bay leaf (or 2 fresh bay leaves)
2 cups beef stock, chicken stock, or water (any stock or water works great)
2-3 tablespoons balsamic vinegar (or 1/4 cup dry red wine, or 2 tablespoons red wine vinegar)
1-2 tablespoons Kosher salt or fine-grain sea salt
1-2 teaspoons freshly ground black pepper

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Instructions

Add the meat and veggies: Add the potatoes, veggies, and whole garlic cloves to your slow cooker (aka Crockpot). Place the roast on top and nestle it into the veggies so it sits mostly on top of the veggies and potatoes. Generously salt & pepper the roast and add some to the veggies, too. Aim for 1/2 teaspoon per pound of meat plus more for the veggies.
Add the herbs: Scatter the herb sprigs around and in between the veggies (I leave them on the stems) and place some on top of the meat.
Add the stock & vinegar: Add 2-3 cups of stock or water to the veggies until it reaches the sides of the roast and comes 1/3 of the way up the meat (do not fully submerge the meat in liquid). You may need more or less depending on the number of veggies and the size of your roast. Add 2-3 tablespoons of balsamic vinegar or 1/4 cup dry red wine to the pot with the liquid.
Cook: Turn your slow cooker on high for 6-8 hours; cook until the roast is fork-tender. You can leave the slow cooker on the warm function for a few hours if needed once the pot roast is fork-tender.
Serve: Use a fork to break apart the meat—it should be fall-apart tender. Serve the tender pot roast with the potatoes & carrots on the side.
Store leftovers: Leftovers will keep in the refrigerator, covered, for up to 3 days.

Notes

Cook Time: 2–3 lb roast: 4–6 hrs on High or 6–8 hrs on Low; 4–5 lb roast: 6–8 hrs on Low (or 4–6 hrs on High); 5+ lb roast: 8+ hrs

Short on time? Cut the roast into 2–4 large pieces so it cooks faster.

Oven Pot Roast: No slow cooker? Use a Dutch oven at 275°F for 6–8 hrs until fork-tender.

Instant Pot Pot Roast: Cook beef with liquid on High Pressure 50 min + 25 min natural release. Remove beef, cook veggies separately 5 min, then combine.