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Classic Slow Cooker Pot Roast – Tender Beef with Potatoes and Carrots

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This Classic Slow Cooker Pot Roast is a comforting, hearty dinner made with tender chuck roast, baby potatoes, carrots, and onion. Everything slowly cooks in savory beef broth with dry onion soup mix, creating a rich, flavorful meal with minimal effort. Perfect for busy days, Sunday dinners, and cozy family gatherings, this easy crockpot pot roast delivers tender beef and delicious vegetables in every serving.

Ingredients

Ingredients

  • 1 (3-pound) chuck roast
  • 1 pound baby potatoes
  • 4 large carrots, peeled and chopped
  • 1 yellow onion, cut into wedges
  • 2 cups beef broth
  • 1 packet dry onion soup mix
  • Salt and black pepper, to taste

Instructions

Instructions

  1. Prepare the vegetables: Wash the baby potatoes, peel and chop the carrots, and cut the onion into wedges. Cut larger potatoes in half so they cook evenly.
  2. Season the roast: Pat the chuck roast dry with paper towels. Season all sides with salt and black pepper, keeping in mind that the onion soup mix and broth may already contain plenty of sodium.
  3. Layer the ingredients: Place the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker. Set the chuck roast on top of the vegetables.
  4. Add the broth and seasoning: Whisk the dry onion soup mix into the beef broth. Pour the mixture over and around the roast.
  5. Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork-tender and the vegetables are soft.
  6. Check for tenderness: If the roast is still firm, continue cooking until it pulls apart easily with a fork. Chuck roast usually becomes more tender with sufficient cooking time.
  7. Serve: Transfer the roast to a serving platter and shred or slice it. Arrange the potatoes, carrots, and onions around the beef, then spoon some of the cooking juices over everything.

Notes

Notes

  • Best cut: Chuck roast is ideal because its connective tissue softens during slow cooking, creating tender, flavorful beef.
  • Optional browning: For deeper flavor, sear the roast in a hot skillet on all sides before placing it in the slow cooker.
  • Seasoning: Taste the cooking juices before adding extra salt, as packaged onion soup mix and beef broth can be salty.
  • Keep the lid closed: Avoid lifting the lid frequently because heat escapes and cooking takes longer.
  • Thicker gravy: If desired, transfer the cooking liquid to a saucepan and thicken it with a cornstarch slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water per cup of liquid, adjusting as needed.
  • Storage: Refrigerate leftovers in airtight containers within 2 hours and use within 3–4 days. Reheat thoroughly.
  • Nutrition: Values are estimates per serving and vary with the roast’s fat content, broth, and soup mix.

Find it online: https://ayoubrecipe.com/classic-slow-cooker-pot-roast-tender-beef-with-potatoes-and-carrots/