Crock pot roast carrots and potatoes are one of those amazing meals that you can put in the crock pot, and in a few hours your dinner is ready to go! You will love making this amazing roast. The roast is so moist and delicious, the Au Jus cooks it and so it just falls apart. You can use any roast that you like.

Crock pot roast carrots and potatoes is a family favorite around our house.  We also do not add gravy, we just put a little butter on the carrots and potatoes. They are very good cooked in the Au Jus. I invite you to try making this crock pot roast carrots and potatoes tonight or you can make it anytime that you are in a hurry and just need to put something in the crock pot.

 

What Ingredients Do I Need For Crock Pot Roast Carrots and Potatoes?

  • Olive oil
  • Roast
  • Onion
  • Garlic clove
  • Red potatoes
  • Carrots
  • Au Jus gravy mix
  • Water
  • Dijon mustard
  • Brown sugar
  • Thyme
  • Salt
  • Black pepper
  • Dried parsley

 

How Do I Make Crock Pot Roast Carrots and Potatoes?

  • In a large skillet, add the oil.
  • Salt and pepper the roast on all sides.
  • Brown or sear just slightly on all sides.
  • Peel and slice the carrots.
  • Scrub the potatoes very well. I leave the skins on.
  • Place the carrots and the potatoes in the crock pot.
  • Then add the roast on the top of the vegetables.
  • Make the Au Jus with the 2 cups of water, add the mustard, brown sugar,and thyme to the mixture. Add this to the crock pot.
  • Place the onion pieces and garlic on the top. Sprinkle salt and pepper on top.
  • Cook on high setting for 3-4 hours, or low for 5-6 hours, or until meat is tender and the vegetables are soft when poked with a fork.
  • Garnish with parsley to serve! ENJOY!

 

 

 

 

Does Roast Get More Tender the Longer you Cook it?

  • Unlike almost any other kind of cooking, meat will get more tender the longer you cook it in the crockpot.

 

I was tending my grand kids the other day and so I knew that I wouldn’t have a lot of time. I put this in the crock pot on low and in 5 hours it was done. It is always a great day when you get to 4 o’clock and your dinner is ready to go. Those are the best days ever.

And my grand kids were so good too! They played well together, and my cute little granddaughter that is 3 even picked up the toys that she played with. She loves to play with puzzles and her favorite show is Daniel Tiger.

Her little sister is almost 7 months and she would not take a bottle for anything so I fed her formula with a spoon. Now that was a little bit tricky. I was happy that she decided to eat some vegetables. They are easier to feed with a spoon than formula!

Oh, those grand kids are very sweet. My grandson went to school. One day he came home and I was so proud of him, he said that the teacher told the class that out of 400 points, a few people got 180 points, some 200 points, some 300 points, and 1 person 400 points. He said, “I said to myself, and that was me” and sure enough it was! Isn’t that exciting!!

Selecting the Meat For Crock Pot Roast Carrots and Potatoes:

The best parts of an animal to use for a roast dinner will depend on:

  • the dish you want to cook
  • your mood
  • your budget.

 

Well, I hope that you get a chance to try this roast. You can use any kind of roast, and you can use whatever kind of potatoes you want also. I just like the red. Any kind is good. Also the juice is good for dipping your meat if you would like. It is moist, and the juice makes it even moister.

Variety of Roasts:

Chuck roast:

Also known as: pot roast, chuck roll

  • A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking.

Clod roast:

Also known as: arm roast, pot roast

  • The clod or arm is leaner and a little less expensive than chuck. It is best braised.

Brisket:

  •  A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle.
  • It’s usually the flat cut you’re getting when you order brisket, but you can specify the point or the entire “packer’s cut” brisket.

Rib roast:

Also known as: rib roast, prime rib

  • Seven ribs make up a rib roast. What’s called the large end of the rib roast (even though physically the ribs are smaller), closer to the chuck, is fattier; it gets leaner as you move toward the “small” (but actually larger) back end, which connects to the strip loin.
  • One rib for every two people is plenty, so let your butcher know how many guests you’re feeding and which end of the rib roast you prefer.

Strip loin roast:

Also known as: top loin roast

  • Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal’s butt.
  • This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole.

Tenderloin:

  • The most tender roast of all—it’s under the spine— with almost no fat or flavor. It’s tapered in shape, the middle being the “center cut.”
  • The labor involved and waste produced in trimming and tying a tenderloin drives up the price.

Top sirloin roast:

Also known as: top butt

  •  Also: top butt. Cut from the hip bone, it’s lean but flavorful with some marbling.
  • It’s not a super-cheap cut but still more affordable than the tenderloin.

Tri-tip roast:

  • This small triangular roast is taken from the top of the sirloin. It’s a favorite of many, especially for smoking or grilling.

Top round roast:

Also known as: inside round

  • A humble cut from the inside of the animal’s back leg, similar to the top sirloin in fat and flavor.
  • This is what’s typically used for deli roast beef.

Bottom round roast:

Also known as: rolled rump roast

  •  Also: rolled rump roast. Another budget cut from the outside of the back leg.
  • It has really nice marbling, more than the top round.

Eye of round roast:

  •  A circular, very lean roast from the bottom round.
  • Like the other rump roasts, it’s best when roasted and thinly sliced.

Sirloin tip roast:

Also known as: knuckle

  • A budget cut taken right off the knee.
  • It’s similar to the top sirloin roast, lean but flavorful.

 

 

How Do You Sear The Roast In Crock Pot Roast Carrots and Potatoes?

  • Searing is a technique used in roasting, in which the surface of the food is cooked at high temperature until a browned crust forms.
  • Put your roast  in a pan on top of the stove with a little oil in it and brown the sides of your roast.

My mother cooked dinner for 8 children, a husband and herself, and I do not remember ever using the crock pot. It must not have been as popular 40 years ago. Let me tell you, I do not know what I would do without my crock pot. In fact, I have two of them. The other one is on its last leg. I won’t even show you a picture of it.

The top has broken off and so my cute son made a new one out of copper wire. I better not take it anywhere, someone might steal my lid. Well, they might, copper is worth a lot of money. Ha ha. Then the bottom is cracked, but it has never leaked so I just keep using it.

I must say, the first time it does leak, it is out of here. I would also like a little crock pot. I love that you can make an appetizer and put in those little crock pots, and they are the cutest. Why is it everything is so cute when it is smaller or littler except money!

We added a green salad and some corn bread and that was a very nice meal. You could add more garlic if you wanted; I like a little garlic, but if you are big on garlic, add one or two more. Also you could use baby carrots, I just like big ones for this recipe.

Tips and Tricks For Crock Pot Roast Carrots and Potatoes:

  • If you will seer your roast in a pan before placing it into the crock pot, it will hold its flavor better.
  • Use any kind of potatoes that you like.
  • You can use the Au Jus to make gravy, but make sure that you do not add salt, maybe just a little pepper.
  • If you like garlic, you could add an extra clove.

 

Another Delicious Roast For You to Enjoy:

Mississippi Pot Roast

Amazing Crock Pot Roast with Potatoes and Carrots

 

Yield: 8 people

Crock Pot Roast Carrots and Potatoes

Crock Pot Roast Carrots and Potatoes

This roast is so moist and delicious, the Au Jus cooks it and so it just falls apart. We also do not add gravy, we just put a little butter on the carrots and potatoes. They are very good cooked in the Au Jus.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 4 pounds roast
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 1 pound red potatoes, cut each potato into 6 - 8 pieces
  • 4-6 large carrots, sliced
  • 1 (1 ounce) packet Au Jus gravy mix
  • 2 cups water
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1-2 teaspoon dried parsley (optional) garnishing

Instructions

  1. In a large skillet, add the oil.
  2. Salt and pepper the roast on all sides.
  3. Brown or sear just slightly on all sides.
  4. Peel and slice the carrots.
  5. Scrub the potatoes very well. I leave the skins on.
  6. Place the carrots and the potatoes in the crock pot.
  7. Then add the roast on the top of the vegetables.
  8. Make the Au Jus with the 2 cups of water, add the mustard, brown sugar,and thyme to the mixture. Add this to the crock pot.
  9. Place the onion pieces and garlic on the top. Sprinkle salt and pepper on top.
  10. Cook on high setting for 3-4 hours, or low for 5-6 hours, or until meat is tender and the vegetables are soft when poked with a fork.
  11. Garnish with parsley to serve! ENJOY!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 811Total Fat 46gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 22gCholesterol 273mgSodium 575mgCarbohydrates 23gFiber 3gSugar 4gProtein 71g

This data was provided and calculated by Nutritionix


 

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