Crock Pot Roast With Potatoes And Carrots – Lil’ Luna
Tender and tasty Crock Pot Roast with potatoes and carrots takes 15 minutes to prepare and tastes absolutely amazing. Everything is cooked together in the clay pot for an easy and impressive dish.
Pot Roast with Veggies is a deliciously easy dish perfect for family dinners. I also like to use leftover roast in other recipes such as Beef Flutes or Green Chile Burritos.
Our favorite Sunday
We love to prepare a great and tasty Sunday dinner. It’s a great time to get together and enjoy family time, and of course good food!
One of our favorite foods is Crock Pot Roast with potatoes and carrots. It’s an easy-to-throw type of food in the slow cooker that essentially cooks itself. That means more time for family time.
It can also feed a crowd, which is a plus! Switch vegetables to your family’s favorite ingredients — we love potatoes and carrots (but green beans, onions, and celery are good too).
But above all, this roast and vegetable meal is simple and delicious. The whole family eats this without complaint, making it a winning dinner.
And don’t forget the pot roast sauce to throw everywhere!
how to roast with
POT ROAST vegetables. Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper everywhere. Add the roast to the pan and seal for 4-5 minutes per side, until all sides are golden brown.
Remove the roast for the pan and transfer it to a slow cooker. Add the garlic, salsa mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the pan and heat, gently scraping the golden pieces from the bottom of the pan.
vegetables. Add potatoes (we use Yukon Gold Potatoes) and baby carrots (regular carrots, also cut work). Pour the broth mixture over the top. Cover and simmer for 8 hours, until the meat is tender and falls apart easily.
broth. Remove roast and vegetables from the slow cooker. Reserve the broth and drops to make sauce.
CRUSH + PEND. Shred the roast or cut it into pieces, then serve the hot meat and vegetables with sauce and sprinkled with fresh parsley.
COVERAGES. In addition to the sauce, you can garnish this pot roast recipe with fresh parsley or sprinkle some sprigs of fresh herbs. Rosemary or fresh thyme make this meat look even prettier for a good meal or Christmas gathering (ideal for Christmas!)
PORTION + LEFTOVER IDEAS
What to serve with Pot Roast? The service options are endless! And we have so many side dishes that would work, but here are some of our favorites:
- Mashed potatoes
- Yeast rolls
- Tortellini salad easy
- puff pastry Asparagus wrapped
- creamy cornWhat
do with leftover roast We have a lot of ideas, but here are some of our options
- Green Chili Burritos
- Loaded Nachos
- French Sandwiches
- Meat Stew
Beef: My first meat choice is to use a chuck roast. Not only is it typically the least expensive, but the fat marbled through roasting makes it tender and easily crushed. The shoulder roast is similar to the baboon, but is better for serving the sliced roast. A third option would be to use a round roast.
Browning the roast
: Some recipes specifically call for browning the roast before cooking. Although you can skip this step, it really helps to add a delicious layer of flavor to the dish.
Beef broth: Did you know that you can make meat broth using a bucket of meat ingots? Dissolve 1 bucket of broth in 8 oz of hot water. The mixture can be replaced by ready-made broth in a ratio of 1: 1.
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Can this be done in a Dutch oven
: If you don’t have a clay pot or want to use your oven, can you easily cook this dish in a Dutch oven? Here’s how:
Preheat the oven to
- Add some oil to the Dutch oven and heat it on the stove. Once hot, add the roast meat to the pot. Cook each side until golden brown.
- Remove the roast and add the garlic, salsa mix, ranch seasoning mix, beef broth and Worcestershire sauce to the pot. Heat, gently scraping the golden pieces from the bottom of the pan and stirring.
- Add the roast back into the pot. Use a spreadable tube or ladle to pour liquid over the top of the roast.
- Top with a lid and bake for 2 hours.
- Remove the lid and add the carrots and potatoes.
- Bake, uncovered, for another 45-60 minutes, or until the vegetables are tender and the roast can be crushed with a fork.
Although we prefer the slow cooker for this pot roast with potatoes and carrots, a Dutch oven is also delicious!
How to store? STORE leftovers in an airtight container in the fridge for 3-4 days. If you have any drips left, add some to the storage container as well to help keep the roast moist.
Can you freeze the pot roast? FREEZE for 2-3 months.
More favorite meat recipes:
- Crock Pot Brisket
- Beef and Broccoli
- French Dip Sandwiches
- Dr. Pepper Ribs
- Pot Roast Gravy