Crock Pot Roast Potatoes Carrots

• Beef chuck roast: three pounds for deep flavor and tenderness choose meat with good marbling for best results
• Potatoes: go for baby or fingerling varieties for creamy texture and slice them in half to help them cook evenly
• Carrots: pick large and firm carrots for sweetness and cut into big chunks so they hold their shape
• Fresh rosemary and thyme: these herbs boost the flavor use fresh for the brightest lift and chop just before adding
• Garlic and shallot: grate garlic for extra punch slice the shallot thin for even flavor
• Beef bone broth: gives rich body and depth try to pick one with no added sodium
• Dijon mustard: adds a subtle tang for balance creamy Dijon is spot on
• Red wine vinegar: brightens the whole dish check the label for a smooth, mellow acidity
• Horseradish: brings a zingy warmth fresh prepared horseradish is ideal
• Arrowroot: this root powder makes the gravy silky blend well with water first
• Salt and pepper: season as you go and use kosher salt for best control

Step-by-Step Instructions

Layer the Vegetables:

Add potatoes carrots shallots and grated garlic into the base of your slow cooker then scatter half of the chopped herbs on top so their flavor infuses the vegetables as they cook

Prepare and Place the Roast:

Pat the beef roast dry season generously with salt and pepper then place right on top of the vegetable bed this helps the juices from the beef drip down and season everything beneath

Mix and Pour the Wet Ingredients:

In a bowl whisk together beef bone broth Dijon mustard and red wine vinegar then pour gently over the roast and vegetables next rub the horseradish all over the beef so every slice gets a bit of heat top with the rest of the fresh herbs

Cook Low and Slow:

Cover and set to cook on low for eight hours once finished the beef should shred easily with a fork and the vegetables will be meltingly tender

Make the Gravy:

Ladle one cup of the cooking liquid into a small saucepan and bring to a bubble whisk the arrowroot with cool water to create a slurry then stir into the hot liquid and cook until thick and glossy spoon over the roast before serving

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My favorite ingredient has to be the horseradish it wakes everything up without overpowering the other flavors and always gets guests guessing what that secret touch is. My kids love to help mix the broth and arrange the veggies we have made this so many times the slow cooker has earned a permanent kitchen spot.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. For longer storage let everything cool completely then pack into freezer safe containers for up to three months. Reheat leftovers slowly with a splash of broth to keep the meat tender.

Ingredient Substitutions

If you do not have beef bone broth regular beef broth or even chicken broth will work. Swap in sweet potatoes or parsnips for the baby potatoes if you want a slight twist. No arrowroot Try cornstarch as a thickener using the same method.

Serving Suggestions

Serve this Crock Pot roast over creamy mashed potatoes for extra comfort or with warm crusty bread to soak up the gravy. I also like to add a bright green salad with a sharp vinaigrette to balance the richness of the dish.

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A Bit of History

Pot roast has deep roots in American home cooking often appearing at Sunday suppers and family gatherings. Every family seems to have their own twist but the essence is always the same comforting slow cooked beef and simple vegetables enjoyed together.

Recipe FAQs

→ What cut of beef is best for slow cooking?

Beef chuck roast is ideal, as it becomes tender and flavorful when cooked low and slow alongside vegetables.

→ Can I prep this dish ahead of time?

Yes, assemble ingredients in the slow cooker insert the night before and refrigerate. Start cooking the next day.

→ How do I thicken the gravy?

Warm some cooking liquid and whisk in arrowroot dissolved in water. Simmer until the sauce thickens, then serve over the meat and vegetables.

→ What vegetables pair well with beef in this dish?

Classic choices are potatoes and carrots, but parsnips, celery, or turnips may also be included for variety.

→ How should leftovers be stored?

Store cooled meat and vegetables in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.

→ Can this meal be made in an Instant Pot or oven?

Yes, pressure cook for 60-80 minutes in an Instant Pot, or bake at 350°F for 2-2.5 hours depending on roast size.