This is a basic crock pot roast with potatoes and carrots recipe. This recipe is extremely easy and the gravy is delicious because you use the drippings that have been cooking all day with the roast in the crock pot.
Don’t get my wrong. I love my mom so much and she was really good at getting dinner on the table every night and they were mostly good, home cooked meals. But several of the meals were far from Clean.
I think she used cream of something soup several times a week. (I can’t even stand to smell the stuff now). One of the things she did her best with was roast. But I HATED it. My dad loved it and my mom would make it for Sunday dinner a lot, like it was some special dinner.
But it was soooo dry. I think half the problem was probably the cut and quality of the meat, but I know part of it was because she cooked it dry in the oven. I must confess though that part of the problem was the potatoes. I never met a potato I liked. There are a few ways I can tolerate a potato.
My grandma made me new potatoes with fresh peas and carrots and a white gravy and I remember liking those. Some scalloped potatoes are ok and every once in a long while I used to like potato chips. Anyway, the fact that it was a dry roast along with potatoes didn’t help anything.
When I was growing up, crock pots were not even close to the crock pots they make today. They took forever to cook anything and they were just not the same. So my Mom never used one. The crock pot is the best way by far to cook a roast that I know of.
It comes out moist, tender and juicy when you use my recipe. I didn’t always put beef stock on my roast, but once I tried it, I won’t ever go back. It makes it so tender and juicy and not dry. It’s like you can eat it with a spoon. So good. . .
This easy crockpot roast with potatoes and carrots recipe is totally customizable too. I used russet potatoes, but it is also good with any kind of potato, like red, sweet, fingerling, etc. or you can mix it up and use something like parsnips to make it Paleo. Cut the vegetables in big chunks to keep them from getting super mushy.
And I really do recommend you try the gravy. You can either do it like the recipe shows below, or put equal parts fat and flour in a saucepan and stir until it’s melted and the flour is incorporated in to the fat. Then slowly add a little broth at a time until it’s the desired consistency. I have the best luck with this method to prevent clumps. (Use gluten-free flour, if necessary)
If you want to learn more about how to adapt this recipe to different diets, please watch this video:
To see how to make the foolproof gravy with any type of flour, please watch this video:
Watch on Youtube – https://youtu.be/68xqo7UMX34
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This is a simple crock pot meal, it is simply a chuck roast with potatoes and carrots with a sauce over it.
- Cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the slow cooker.
- Add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
- Add the seasonings over top.
- Add the beef stock. The roast should be covered in liquid so add water until it is covered.
- Cook in slow cooker on high for about 5 hours or low for about 10 hours. Cooking times vary. See notes for details.
- You will know it is done when you put a fork in it and it just falls apart.
- Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
- You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in a flour of your choice to the desired texture (such as einkorn flour, spelt flour or a gluten-free flour blend).
The cooking time varies greatly depending on the cut of meat, the quality of meat, the size of the roast, the brand of the slow cooker, how dry you like your meat, etc.
I often leave mine on high for up to 8 hours. But I also generally buy roast when it’s on a good sale and stock up and freeze it and I buy grass-fed or other high-quality meat and it doesn’t get nearly as tough and has more fat and it takes longer to break down.
So, of course, a frozen solid roast is going to take quite a while just to unthaw. But it’s a good way to save money and afford higher-quality cuts of meat.
My slow cooker is also on the older side and I’ve heard that newer slow cookers cook at a higher temperature than old ones.
So check the roast an hour or so before the suggested cooking time and see if it’s done to your liking earlier.