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!
Love the pot roast recipe.
What kind of potatoes did you use?
Hi Emily! Just regular russet potatoes, peeled and cubed!
I can’t use bullion cubes. If I use a can of beef broth would I eliminate the water?
Yep! Just eliminate the water and you should be fine! I hope you like it!
Can I do this on high for 5-6 hours instead of low for 10?
I haven’t tried it but it should be okay! Let me know how it turns out!
This was delicious! I think I will cut the veggies larger next time, they were fairly mushy.
Thanks Amy! Good point to keep the veggies on the bigger side. Thanks for the comment!
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
What would happen if I didn’t brown the meats first?
It would turn out fine, just not as much flavor as if you had browned it. 🙂
Hi, Jen! I really like your delicious food. Crock Pot Roast with Vegetables is love.
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!!
Yippee!! I’m glad you liked it!! Thanks for the nice comment!
What size crockpot did you use? I have a 6 qt, would that work for his recipe?
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!
Does it matter if the liquid is not up to or covering the meat in the crockpot?
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!
Can you use baby carrots?
Definitely!! Baby carrots work in place of the chopped carrots for sure.
Made it exactly as written and it was perfect. The meat was tender and the veggies and broth delicious. We loved it!
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.
I’m SO happy you liked it, Morgan!!! I make this roast all the time. So easy and incredibly delicious!
If I can’t get the beef bouillon granules what can I substitute?
Thanks!
Just use beef broth instead of water and granules. I hope this helps!
How many people will this feed?
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!
My husband and I LOVED this recipe!!
Just wondering if anyone tried using an Instant Pot? This seems like a recipe that might work well in one.