Go Back
Kima

Crockpot Pot Roast with Potatoes and Carrots

This Crockpot Pot Roast with Potatoes and Carrots features tender slow-cooked beef, buttery baby potatoes, carrots, onions, herbs, and a rich savory gravy. Browning the roast first adds extra flavor, while the slow cooker makes the meat tender enough to fall apart with a fork.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 3 pounds boneless bottom round roast
  • 2 teaspoons Montreal Steak Seasoning or substitute 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour for coating the roast
  • 1–2 tablespoons vegetable oil for searing
Vegetables
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 1 pound carrots peeled and cut into chunks
  • 24 ounces baby yellow potatoes cut large potatoes in half
Gravy and Seasonings
  • 1 1/3 cups boiling water
  • 1 1/2 teaspoons beef bouillon paste such as Better Than Bouillon
  • 10.5 ounces cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 envelope beef onion soup mix such as Lipton
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
For Preparing the Slow Cooker
  • nonstick cooking spray as needed

Equipment

  • 8-quart slow cooker
  • Large nonstick skillet
  • Medium mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring cups and spoons

Method
 

Prepare the Slow Cooker
  1. Lightly coat the inside of an 8-quart slow cooker with nonstick cooking spray and set it to LOW.
  2. Place the baby potatoes, carrots, sliced onion, and minced garlic in the bottom of the slow cooker.
Season and Sear the Roast
  1. Season the entire roast with Montreal Steak Seasoning.
  2. Sprinkle the flour over the roast and coat all sides evenly.
  3. Heat 1–2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
  4. Add the roast and sear for approximately 3 minutes per side, or until deeply browned on all sides.
  5. Transfer the browned roast to the slow cooker and position it over the vegetables with the fattier side facing up.
Prepare the Gravy Mixture
  1. In a medium mixing bowl, combine the boiling water and beef bouillon paste. Whisk until the bouillon is dissolved.
  2. Whisk in the cream of mushroom soup and Worcestershire sauce until smooth and well combined.
  3. Pour the gravy mixture evenly over the roast and vegetables.
  4. Sprinkle the dry beef onion soup mix over the roast.
  5. Add the rosemary and thyme sprigs around the roast.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 6–8 hours, or until the roast is very tender and easily pulls apart with a fork.
  2. For a faster option, cook on HIGH for 4–6 hours. Cooking on LOW is recommended for the most tender result.
Serve
  1. Remove and discard the woody herb stems before serving.
  2. Transfer the pot roast to a serving platter with the potatoes, carrots, and onions.
  3. Spoon the cooking juices and gravy over the meat or serve the gravy on the side.

Notes

  • Yield: The original recipe does not provide a serving yield, so the servings field has been left blank.
  • Slow cooker setting: Cook on LOW for 6–8 hours for the most tender roast. HIGH for 4–6 hours may be used when needed.
  • Searing: Browning the roast before slow cooking develops a deeper savory flavor and improves the finished appearance.
  • Flour coating: The light flour coating helps the roast brown and also contributes slightly to the thickness of the cooking juices.
  • Seasoning substitute: Replace the 2 teaspoons Montreal Steak Seasoning with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • Bouillon substitute: Instead of the boiling water and beef bouillon paste, use 1 1/3 cups prepared beef broth.
  • Potatoes: Leave small baby potatoes whole and cut larger ones in half so they cook evenly.
  • Doneness: The roast is ready when it is fork-tender and easily breaks apart. Tough meat generally needs additional slow-cooking time.
  • Storage: Refrigerate cooled leftovers with some of the gravy in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently with some of the gravy to help keep the beef moist.
  • Freezing: Freeze the cooled beef and gravy in a freezer-safe container for up to 3 months. Potatoes may become softer after thawing.