Savory Pot Roast with Root Vegetables

Savor Savory Pot Roast with Root Vegetables, a hearty, healthy dish with tender beef and sweet root veggies. This slow-cooker meal is perfect for cozy dinners, delivering rich, comforting flavors with minimal effort.

Why You’ll Love This Recipe

Savory Pot Roast with Root Vegetables is a warm, soul-satisfying dish that transforms a simple beef roast into a tender, flavorful masterpiece, paired with sweet, earthy root vegetables in a rich broth. Perfect for cozy family dinners or chilly evenings, this budget-friendly recipe is effortless, with the slow cooker doing all the work. Its versatility allows for ingredient swaps to suit dietary needs, making it a crowd-pleaser. Packed with protein and nutrients, this pot roast pairs beautifully with mashed potatoes or a side salad, offering a wholesome, comforting meal that’s as delicious as it is easy to prepare.

Recipe Tips and Tricks

• Sear Beef First: Brown the roast for deeper flavor before adding to the slow cooker.
• Cut Veggies Evenly: Dice root vegetables uniformly for consistent cooking and texture.
• Use Low Heat: Cook on low for tender beef and well-melded flavors.
• Layer Strategically: Place denser veggies like carrots and parsnips at the bottom.
• Skim Fat: Remove excess fat from the surface after cooking for a cleaner broth.
• Thicken Gravy: Blend some veggies with broth for a thicker, richer sauce.

Yield: 8 Servings

Savory Pot Roast with Root Vegetables

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Savory Pot Roast with Root Vegetables, a hearty, healthy slow-cooker dish perfect for cozy dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 large yellow onion, sliced
• 1 lb Yukon Gold potatoes, diced
• 1 tsp dried rosemary
• 2 medium parsnips, peeled and sliced
• 3 cups low-sodium beef broth
• 3 lbs beef chuck roast
• 4 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• Optional garnish: fresh parsley, chopped

Instructions

1. Season Beef: Pat chuck roast dry and season with salt and pepper for a flavorful start.
2. Sear Roast: Heat a skillet over medium-high; sear beef for 3-4 minutes per side until browned.
3. Prep Veggies: Peel and slice carrots and parsnips; dice potatoes and slice onion.
4. Layer Crockpot: Place carrots, parsnips, potatoes, and onion in a 6-quart slow cooker.
5. Add Roast: Place seared roast on top of the vegetables in the slow cooker.
6. Add Broth and Seasoning: Pour beef broth over, add garlic and rosemary, and stir gently.
7. Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
8. Check Tenderness: Ensure beef shreds easily and veggies are soft; cook longer if needed.
9. Skim and Thicken: Skim fat from the surface; blend some broth and veggies for thicker gravy if desired.
10. Serve with Flair: Shred beef, ladle with veggies and broth, garnish with parsley, and enjoy this hearty meal!

Notes

Searing the roast enhances flavor but can be skipped; raw beef will cook through in the slow cooker.

Cut vegetables uniformly to ensure even cooking and a balanced texture.

Leftovers are great in sandwiches, tacos, or over rice for quick meals.

Serve with mashed potatoes, a green salad, or crusty bread for a complete dinner.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 495Total Fat 26gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 482mgCarbohydrates 21gFiber 3gSugar 4gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck Roast: Provides rich, tender flavor; rump roast is a leaner alternative.
• Carrots: Fresh carrots add sweetness and crunch; baby carrots save prep time.
• Parsnips: Offer earthy sweetness; turnips or rutabaga can substitute.
• Potatoes: Yukon Gold potatoes hold shape well; red potatoes are a similar option.
• Onion: Yellow onion builds a savory base; shallots offer a milder flavor.
• Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
• Beef Broth: Low-sodium broth controls saltiness; vegetable broth can substitute.
• Rosemary: Dried rosemary adds earthy warmth; fresh rosemary or thyme can substitute.

Variations and Substitutions

• Protein Swap: Use pork shoulder or lamb for a different flavor; adjust cooking time.
• Veggie Add-Ins: Include celery, sweet potatoes, or mushrooms for extra variety.
• Gluten-Free: Naturally gluten-free; ensure broth is gluten-free certified.
• Low-Sodium: Use low-sodium broth and reduce added salt for a lighter dish.
• Spicy Twist: Add red pepper flakes or cayenne for a subtle heat boost.
• Herb Variations: Swap rosemary for thyme, oregano, or bay leaf for different flavors.
• Vegetarian Option: Replace beef with portobello mushrooms and use vegetable broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat gently on the stovetop.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Warm with a splash of broth to maintain moisture; stir well.
• Meal Prep: Portion with veggies for easy lunches or dinners throughout the week.

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