Best 8 Crock Pot Roast With Potatoes And Carrots Recipes

CROCK POT ROAST WITH POTATOES AND CARROTS

Steps:

• Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all of the sides are browned.
• Remove the roast for the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
• Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
• Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
• Shred the roast or cut into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.

SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS

Steps:

• In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
• In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
• Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will depend on the size and shape of the roast you're using.
• Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

EASY CROCK POT ROAST WITH POTATOES AND CARROTS

Steps:

• Peel and slice potatoes into even-sized chunks. Slice onion into rings.
• Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.
• Season roast with salt and pepper.
• Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.
• Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.
• Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.
• Remove the meat and vegetables to a platter to rest and cover with foil.
• Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.
• Add brown gravy to a small saucepan and slowly whisk in the beef broth.
• 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.
• Serve the hot gravy with the roast and vegetables.

CROCK POT PORK ROAST, POTATOES, AND CARROTS

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.