This Crock Pot Roast with Vegetables is a family favorite meal! It’s an entire dinner in one crock pot – with veggies, starch and meat all cooked together. The meat is SO tender and delicious! This is a must-make!
You will love this Crock Pot Roast with Vegetables! It’s a classic dinner everyone loves!
I just got back from San Diego yesterday! My husband and I went to visit our friend who just recently moved there. We went to celebrate her Birthday (you know how much I love Birthdays!). I had so much fun and ate way too much food. 😉
We stayed in Little Italy and went to the farmers market there on Saturday. It was such great weather and so much fun! It’s been awhile since I was able to go on a trip with my husband. The last several trips I went on were work ones for me so I was happy to spend some time with him. My husband’s brother and sister love me so much that they drove from Utah to come watch my boys. I’m a lucky one!
The weekend before, I made one of our favorite dinners – crock pot roast with vegetables. I love everything about this meal. It’s an entire dinner in one crock pot. You have your veggies, starch and meat all cooked together. You do have to do a little prep work of cutting the vegetables and browning the meat, but once you throw it all in the slow cooker, you don’t have to think about it again for hours. Before you know it – dinner is ready!
It’s great for Sunday dinner or any day you know will be busy. Stick this in the crock pot and you’ll have a comforting meal your family will devour!
Crock Pot Roast with Vegetables
Ingredients
- 3 potatoes peeled and diced
- 4 carrots peeled and sliced
- 1 onion cut into chunks
- 2 celery ribs sliced
- 3 lb. chuck roast
- salt and pepper
- 1 1/2 Tbsp. olive oil
- 3/4 cup water
- 1 Tbsp. Worcestershire sauce
- 1 tsp. beef bouillon granules
- 1 tsp. dried basil
Instructions
- Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of slow cooker.
- Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of veggies.
- Combine water, Worcestershire, bouillon and basil. Pour over meat and vegetables.
- Cook on LOW for 10 hours, or until the beef is shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!
Martha Fowks says
Love the pot roast recipe.
Emily says
What kind of potatoes did you use?
Jen says
Hi Emily! Just regular russet potatoes, peeled and cubed!
Ashley says
I can’t use bullion cubes. If I use a can of beef broth would I eliminate the water?
Jen says
Yep! Just eliminate the water and you should be fine! I hope you like it!
Courtney says
Can I do this on high for 5-6 hours instead of low for 10?
Jen says
I haven’t tried it but it should be okay! Let me know how it turns out!
Amy says
This was delicious! I think I will cut the veggies larger next time, they were fairly mushy.
Jen says
Thanks Amy! Good point to keep the veggies on the bigger side. Thanks for the comment!
John Lusk says
I had the same problem so I put the vegetables in half way through the cooking process (under the roast of course), this kept the vegetables from turning to mush. Thank you
Sheila says
What would happen if I didn’t brown the meats first?
Jen says
It would turn out fine, just not as much flavor as if you had browned it. 🙂
3R Global says
Hi, Jen! I really like your delicious food. Crock Pot Roast with Vegetables is love.
Melissa says
Thanks so much for sharing! I made this for tonight’s dinner and it was delicious! I started it a bit later than I wanted to so I heated it on low for 3hrs and then turned it to high for 3hrs after that. It turned out perfectly! Thanks again!!
Jen says
Yippee!! I’m glad you liked it!! Thanks for the nice comment!
Karen says
What size crockpot did you use? I have a 6 qt, would that work for his recipe?
Jen says
I have this one: http://amzn.to/2iXuB3u (affiliate link) and love it! It’s a 6 quart one as well, so yours should work great! I hope you try it and like it!
Beth says
Does it matter if the liquid is not up to or covering the meat in the crockpot?
Jen says
It shouldn’t matter as long as there’s liquid surrounding it and the lid on the crock pot is closed! I hope you enjoy it! It’s my favorite roast recipe!
Laurie says
Can you use baby carrots?
Jen says
Definitely!! Baby carrots work in place of the chopped carrots for sure.
Jill says
Made it exactly as written and it was perfect. The meat was tender and the veggies and broth delicious. We loved it!
Morgan says
I used one cup of beef broth with the basil and one cup of water for liquid and it cooked quite high in liquid and then on the last hour drained most of the liquid out to use to make a gravy and left a little liquid in the bottom to cook one more hour.. it turned out so moist .. perfect roast.. also used quarter potatoes and chunks of carrot . Onion on the bottom and veggies on top of the roast. Wonderful.
Jen says
I’m SO happy you liked it, Morgan!!! I make this roast all the time. So easy and incredibly delicious!
Lauren says
If I can’t get the beef bouillon granules what can I substitute?
Thanks!
Jen says
Just use beef broth instead of water and granules. I hope this helps!
Dee says
How many people will this feed?
Jen says
Hi Dee! It feeds 4-6 people depending on how big of servings they eat. I hope this helps! It’s one of my favorite easy dinners so I hope you’ll give it a try!
ALYSSA FORTUNE says
My husband and I LOVED this recipe!!
Annette says
Just wondering if anyone tried using an Instant Pot? This seems like a recipe that might work well in one.
Regina G says
So I made the roast and it came out great!! No one else has tasted it yet but I think it’s quite yummy. I went to Costco and the smallest Chuck roast I could get was 4.92 lbs. so I added extra veggies and potatoes as well as extra spices and liquid. I just kinda guessed. I always do a recipe the first time exactly but next time I will not dice the potatoes or slice the carrots next time and make them bigger pieces for sure. I will also add some garlic! Maybe when I sear the meat I could have slices of garlic in the pan for that extra flavor. This was my first Pinterest recipe so I’m excited. I haven’t cooked like this in years, I forgot I could do it.