👉 SlowCooker PotRoast


Slow Cooker Pot Roast with Golden Potatoes and Carrots


  • 1 (3-4 pounds) beef chuck roast
  • 1 packet McCormick pot roast seasoning
  • 1 cup water
  • 1 pound baby golden potatoes, washed and halved
  • 4 large carrots, peeled and cut into chunks
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  1. Prepare the Slow Cooker: Place the carrots at the bottom of the slow cooker. Season them lightly with salt and pepper.
  2. Add the Roast and Potatoes: Place the beef roast on top of the carrots. Arrange the halved baby golden potatoes around the roast.
  3. Seasoning: In a small bowl, mix the McCormick pot roast seasoning with 1 cup of water until well combined. Pour this mixture over the roast and vegetables in the slow cooker.
  4. Cooking: Set the slow cooker to high heat and cook for 4 hours. After 4 hours, reduce the heat to low and continue cooking until the roast is tender and easily shreds, about 2-3 hours more.
  5. Thicken the Gravy: In a separate small bowl, mix cornstarch with cold water to make a slurry. Pour this slurry into the slow cooker, stirring gently to combine. Let it cook for an additional 15-20 minutes on low heat until the gravy thickens.
  6. Serve: Once the roast is cooked to your liking and the gravy has thickened, serve the pot roast hot, accompanied by the golden potatoes, carrots, and gravy.

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