Description
This Slow Cooker Pot Roast with Vegetables is a comforting, hearty one-dish meal featuring tender, melt-in-your-mouth chuck roast cooked low and slow with a medley of colorful root vegetables. Perfect for busy days and family gatherings, it offers rich flavors, balanced nutrition, and ultimate convenience with minimal effort required.
Ingredients
Scale
Beef
- 3 to 4 pounds chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil (for browning)
Vegetables
- 4 large carrots, peeled and chopped
- 3 to 4 Yukon Gold or red potatoes, chopped into chunks
- 2 medium onions, cut into wedges
- 2 celery stalks, chopped
Aromatics and Liquids
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth (use low-sodium if preferred)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Optional Variations
- Pinch of crushed red pepper flakes or smoked paprika (for a spicy kick)
- 1/2 cup red wine (to replace part of beef broth for red wine braise)
- Additional root vegetables like parsnips, turnips, or sweet potatoes
Instructions
- Prepare and Season the Beef: Pat your chuck roast dry and season it generously with salt and pepper on all sides. This seals in the juices and provides a flavorful foundation for cooking.
- Brown the Roast: Heat olive oil in a hot skillet and sear the beef on each side until a rich brown crust forms. This step adds complexity and caramelization but is optional.
- Layer the Vegetables: Place chopped carrots, potatoes, onions, and celery in the bottom of the slow cooker. These create a bed that soaks up the roast’s juices during cooking.
- Add the Aromatics and Liquids: In a bowl, combine minced garlic, tomato paste, fresh rosemary and thyme sprigs, and beef broth. Stir well, then pour this mixture over the vegetables.
- Slow Cook Low and Slow: Place the browned roast on top of the vegetables, cover the slow cooker, and cook on low for 8 to 10 hours or on high for 4 to 6 hours until the meat is fork-tender and flavors meld together.
- Rest and Serve: Once cooked, let the roast rest for a few minutes before slicing against the grain. Serve with the vegetables and spoon some cooking juices over the top for a complete, soul-satisfying meal.
Notes
- Choose chuck roast for its marbling, which makes the meat tender after slow cooking.
- Browning the meat before slow cooking adds depth and rich flavor but can be skipped for convenience.
- Place root vegetables on the bottom of the slow cooker as they need more heat to cook through.
- Use fresh rosemary and thyme for brighter, more refined flavor compared to dried herbs.
- Check liquid levels halfway through cooking and add more broth if the pot looks dry to prevent burning.
- This dish is naturally gluten-free if you use gluten-free broth and seasonings.
- Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.
- Reheat gently with broth on stovetop or microwave in short bursts to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours (low) or 4 to 6 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg