Name: Easy Crock Pot Chuck Roast with Potatoes & Carrots
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3 lb chuck roast; 1 lb baby potatoes; 4 medium carrots; 2 cups beef broth; 1 teaspoon salt; ½ teaspoon black pepper

Enjoy a fuss-free, hearty meal with this crockpot chuck roast! Tender beef slow-cooked with baby potatoes and sweet carrots in savory broth creates a comforting dish. Perfect for busy days, this beef roast crock pot recipe fills your home with warmth and delivers big flavor with minimal effort.

Recipe Tips and Tricks

Pat the roast dry before seasoning for better browning if searing.
Place potatoes at the bottom—they soak up broth and stay soft.

Cut carrots evenly for consistent cooking—about 2-inch pieces work great.
Add broth sparingly—halfway up the roast keeps it juicy, not soupy.
Use a slow cooker liner for quick cleanup—saves time!

Why You’ll Love This Recipe

You’re going to absolutely adore this easy crock pot chuck roast with potatoes and carrots—it’s the ultimate set-it-and-forget-it meal that makes you feel like a kitchen hero! Toss everything in the crockpot in the morning, and by dinnertime, you’re greeted with a tender, juicy roast and perfectly cooked veggies that practically melt in your mouth. The chuck roast becomes fall-apart delicious, soaking up the rich broth, while the baby potatoes and carrots turn soft and flavorful—every bite is pure comfort. It’s low-effort, high-reward cooking that’s perfect for busy schedules or lazy weekends, and it warms you up inside and out. You’ll love how simple it is to make and how it satisfies every craving with zero stress!

Yield: Serves 8

Easy Crock Pot Chuck Roast with Potatoes & Carrots

Crock pot chuck roast with potatoes and carrots—a tender, easy meal for busy days.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

3 lb chuck roast

1 lb baby potatoes
4 medium carrots
2 cups beef broth

1 teaspoon salt
½ teaspoon black pepper

Instructions

Gather Your Ingredients: Alright, let’s whip up some cozy crockpot magic! Grab your chuck roast, baby potatoes, carrots, beef broth, salt, and pepper. Set out your crockpot, a cutting board, a sharp knife, a skillet (optional), tongs, and a measuring cup—everything you need for this easy, hearty dish!

Prep the Potatoes: Take your 1 lb of baby potatoes—rinse them under cold water, scrubbing gently with your fingers to clean off any dirt. Pat them dry with a paper towel, then leave them whole if they’re small or cut larger ones in half with your knife for even cooking. Set them aside in a bowl—ready to soak up flavor!
Chop the Carrots: Grab your 4 medium carrots—rinse them under cold water and peel them with a veggie peeler if you like (or keep the skin for a rustic feel). Place them on the cutting board and slice into 2-inch chunks with your knife—keep them uniform so they cook evenly. Pile them up for later!
Season the Roast: Take your 2-3 lb chuck roast—pat it dry with paper towels to remove excess moisture. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper evenly over both sides, rubbing it in with your hands to coat it well. This simple seasoning brings out the beefy goodness—ready to shine!

Sear the Roast (Optional): Heat a skillet over medium-high—add a drizzle of oil if you want. Place the seasoned roast in the hot pan and sear for 3-4 minutes per side until it’s nicely browned, using tongs to flip it. This locks in flavor—skip it if you’re in a rush, it’s still delish!
Layer the Crockpot: Open your crockpot—use a liner if you’ve got one for easy cleanup. Spread the baby potatoes across the bottom in a single layer—they’ll soak up all that juicy goodness. Next, scatter the carrot chunks over the potatoes, spreading them out evenly—building a tasty veggie bed!
Add the Roast: Grab your seasoned chuck roast (seared or raw)—lift it with tongs and place it right on top of the veggies, centering it so it sits snugly. This beefy star is ready to slow-cook into tender perfection—let it rest there, looking all cozy and promising!

Pour the Broth: Measure out 2 cups of beef broth in a liquid measuring cup—pour it slowly into the crockpot, aiming around the sides of the roast so it settles at the bottom. Stop when it reaches about halfway up the meat—enough to keep it moist without turning it into soup. Smells so good already!
Cook It Low and Slow: Put the lid on your crockpot—make sure it’s snug! Set it to low for 8 hours (ideal for all-day tenderness) or high for 4-5 hours if you’re short on time. Let it work its magic—go about your day while the beef and veggies transform into something amazing!
Serve and Enjoy: When it’s done, lift the lid—inhale that savory aroma! Use tongs to transfer the roast to a platter, then scoop the potatoes and carrots into a bowl with a slotted spoon. Shred the beef with two forks if you like, drizzle some broth over it, and dig in—savor the tender, flavorful comfort!

Notes

Rest the roast 10 minutes before shredding for juicier bites.
Taste broth after cooking—add more salt or pepper if needed.
Use a 4-6 quart crockpot for best fit and results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 467Total Fat 26gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 636mgCarbohydrates 14gFiber 2gSugar 1gProtein 44g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast: A 2-3 lb chuck roast is perfect—marbled with fat for tenderness and flavor after slow cooking.

Baby Potatoes: Small Yukon gold or red potatoes hold up well—creamy and starchy, they absorb juices beautifully.
Carrots: Fresh, medium-sized carrots add sweetness and texture—peeled or unpeeled, they bring color and nutrition.
Beef Broth: Low-sodium beef broth keeps it savory without overpowering—store-bought or homemade adds depth.

Salt and Pepper: Simple seasonings enhance the natural flavors—use kosher salt and freshly ground pepper for balance.

Variations and Substitutions

Swap chuck roast for rump roast or brisket—adjust time slightly for leaner cuts.
Replace baby potatoes with fingerlings, sweet potatoes, or parsnips—each offers a unique twist.

Sub carrots with celery, turnips, or mushrooms for variety—mix up the veggie vibes!
Use chicken broth or water with a bouillon cube instead of beef broth—still tasty.
Add garlic, thyme, or a bay leaf for extra flavor—fresh or dried, it’s your call!

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of broth to keep moist. Freeze in freezer-safe bags or containers for up to 3 months—separate beef and veggies if possible, and thaw overnight in the fridge before warming. Great for meal prep!