The Best Crockpot Roast with Potatoes and Carrots - Only 5 Key Ingredients!

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily at home.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: chuck eye roast

Sirloin is leaner while chuck eye is often less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, while tamari is a gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Season the chuck roast with kosher salt and black pepper on both sides.

Sear the roast in a skillet for a couple of minutes on each side to lock in flavors and moisture.

Add 4 cups of beef stock to the slow cooker.

Add 1 lb of baby gold potatoes to the slow cooker.

Add baby carrots to the slow cooker, optionally using whole carrots that are peeled and diced.

Season the mixture in the slow cooker with salt and pepper and add minced garlic if desired.

Nestle the seared pot roast on top of the potatoes and carrots in the slow cooker.

Slather the top of the pot roast with prepared horseradish, ensuring it sticks out of the liquid a little.

Cover the slow cooker and cook on low for 8 to 10 hours or on high for 5 to 6 hours.

Once cooking is complete, remove the pot roast and place it in a bowl to shred.

Use a spider spoon to scoop out the potatoes and carrots and place them on a serving platter.

Shred the pot roast using two forks and mix in any horseradish that remains.

Serve the shredded beef with the whole potatoes and carrots, ladling some of the broth over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens