
Fork-tender pot roast with carrots and potatoes
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Servings
8
1 roast with vegetables
Difficulty
Easy
Cost
Moderate
$$
Fork-tender pot roast with carrots and potatoes
A classic chuck roast slow-cooked with potatoes, carrots, and onions until meltingly tender. The set-it-and-forget-it Sunday dinner that fills the house with incredible aroma.
15m
Prep Time
480m
Cook Time
495m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
This slow cooker pot roast practically cooks itself while you go about your day, producing fall-apart tender meat with silky vegetables and a rich gravy. It is the ultimate comfort dinner with almost zero hands-on effort.
Test Kitchen Pick
Slow Cooker
Helpful Tool
This dish is mostly about giving the ingredients enough time. A dependable slow cooker makes that hands-off part much easier to repeat.
The easiest win here is steady low heat without needing to hover over the pot.
If you like batch cooking or low-effort dinners, this is one of the most reusable tools you can buy.
Shop slow cooker options for this recipeSeason chuck roast generously with salt, pepper, and garlic powder. Sear on all sides in a hot skillet with oil for 3-4 minutes per side.
Place onion, potatoes, and carrots in the bottom of a slow cooker.
Nestle the seared roast on top of the vegetables. Mix broth with tomato paste and pour over everything.
Cook on LOW for 8 hours or HIGH for 5-6 hours until the meat is fork-tender and falling apart.
Slice or shred the roast. Serve with the vegetables and ladle the cooking liquid over everything as gravy.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Both become tender with long, slow cooking
Use half wine, half broth for depth
Searing the roast before slow cooking is optional but adds tremendous depth of flavor to the gravy.
Add a packet of onion soup mix for a classic shortcut that boosts flavor effortlessly.
Refrigerate roast, vegetables, and gravy up to 5 days. Freezes well for up to 3 months.
Reheat in a covered pot on the stove with the gravy until warmed through.
Per serving (100mg) · 8 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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