Easy Crock Pot Roast with Potatoes and Carrots

Easy Crock Pot Roast with Potatoes and Carrots

from ashcroftfamilytable.com
495 min
8 servings

This recipe for Crock Pot Roast with Potatoes and Carrots creates delicious, fall-apart meat with tender vegetables and a savory gravy. It's one of the easiest pot roast recipes out there and only has 9 ingredients!

Ingredients

  • 5-6 small russet potatoes
  • 1 onion
  • 1 pound baby carrots
  • 3-4 pound roast (chuck, round, or rump)
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • 1½ cups beef broth
  • .87 ounces powdered brown gravy (1 packet)

Directions

  1. 1

    Peel and slice potatoes into even-sized chunks. Slice onion into rings.

  2. 2

    Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.

  3. 3

    Season roast with salt and pepper.

  4. 4

    Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.

  5. 5

    Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.

  6. 6

    Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.

  7. 7

    Remove the meat and vegetables to a platter to rest and cover with foil.

  8. 8

    Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.

  9. 9

    Add brown gravy to a small saucepan and slowly whisk in the beef broth.

  10. 10

    Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.

  11. 11

    Serve the hot gravy with the roast and vegetables.