Crock-Pot Roast with Veggies and Taters

January 24, 2018 • 0 comments

This dish has it all in one; meat, veggies, and starch! Warm, savory, and delicious, this pot roast will warm hearts and fill tummies with ease. Only 20 minutes prep, start in the morning and let the slow cooker do the rest until dinner! Cooking this roast low and slow (10 hours cook time) will result in a tender, flavorful dinner that will leave you wanting more.
  • Prep Time:
  • Cook Time:
  • Servings: 8


  • (3) potatoes
  • (4) carrots
  • (2) celery stalks
  • (3 lbs) Chuck Roast
  • salt and pepper
  • (2 Tbsp) olive oil
  • (3/4 cup) water (or beef broth)
  • (1 Tbsp) Worcestershire sauce
  • (1 tsp) beef bouillon (if using water instead of broth)
  • (1 tsp) dried basil


  1. You can opt to peel the carrots and potatoes if you like after washing. Otherwise, just go ahead and dice the potatoes and slice the carrots. 
  2. Peel the onion and dice it up, as well. 
  3. Trim the celery ends, and slice the stalks.
  4. Drizzle a bit of olive oil on the bottom of the slow cooker-just enough to keep the vegetables from sticking, then add the vegetables.
  5. Rub the roast with salt and pepper to your liking. Heat the remaining olive oil in a skillet on medium-high heat. Brown the roast on all sides, then remove from the skillet and set atop the vegetables in the crock pot.
  6. Combine water and bouillon (or just beef broth) with Worcestershire sauce and basil. Then, pour over meat and vegetables in crock pot.
  7. Cover and cook on LOW for 10 hours, or until the beef shreds easily and vegetables are soft. Season with additional salt and pepper if needed. Enjoy!