Name: Slow Cooker Pot Roast with Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3-4 lb chuck roast; 4 large carrots, peeled and cut into chunks; 1 lb baby potatoes; 1 large onion, quartered; 4 garlic cloves, minced; 3 cups low-sodium beef broth; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; 2 tbsp olive oil (for searing); Salt and pepper, to taste

This Slow Cooker Pot Roast with Vegetables is a hearty, comforting meal that’s perfect for any day of the week. Tender, juicy beef combined with perfectly cooked carrots, potatoes, and onions in a rich, flavorful broth creates a dish that’s both satisfying and easy to prepare with minimal effort.

Recipe Tips and Tricks

Sear the Meat First: For extra flavor, sear the roast on all sides in a hot skillet before placing it in the slow cooker.
Layer Wisely: Place root vegetables like potatoes and carrots at the bottom of the crockpot to cook evenly.
Don’t Peek: Avoid lifting the lid too often; it can release heat and extend cooking time.
Deglaze the Pan: Use beef broth or wine to scrape up browned bits from the skillet after searing, then add to the slow cooker.
Thicken the Gravy: If you prefer a thicker broth, mix cornstarch with water and stir it into the cooking liquid during the last hour.

Why You’ll Love This Recipe:

This slow cooker pot roast recipe is the epitome of a no-fuss, one-pot wonder. It transforms an affordable cut of beef into a tender, melt-in-your-mouth centerpiece that pairs beautifully with vegetables. Perfect for busy weekdays or lazy weekends, this recipe delivers comforting flavors while requiring minimal hands-on time. Whether you’re feeding a family or meal-prepping for the week, this dish is sure to impress with its rich, homemade taste.

Yield: Serves 6

Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast with Vegetables is a tender, flavorful dish that combines juicy beef with hearty vegetables effortlessly.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

3-4 lb chuck roast
4 large carrots, peeled and cut into chunks
1 lb baby potatoes
1 large onion, quartered
4 garlic cloves, minced
3 cups low-sodium beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp olive oil (for searing)
Salt and pepper, to taste

Instructions

Prepare the Ingredients: Wash and chop the vegetables. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until golden brown, about 4 minutes per side. Transfer to the slow cooker.
Layer the Crockpot: Add carrots, potatoes, and onions to the bottom of the slow cooker. Place the seared roast on top.
Prepare the Broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaves. Pour over the meat and vegetables.
Cook Low and Slow: Cover and cook on low for 8 hours or until the meat is fork-tender and the vegetables are cooked through.
Finish and Serve: Remove the roast and vegetables from the slow cooker. Shred the meat or slice it against the grain. Strain the cooking liquid and thicken it into gravy if desired. Serve warm.

Notes

Adjust the seasoning to taste before serving.
For an extra indulgent touch, add a splash of cream to the gravy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 2291Total Fat 144gSaturated Fat 58gTrans Fat 8gUnsaturated Fat 76gCholesterol 753mgSodium 1070mgCarbohydrates 24gFiber 3gSugar 4gProtein 228g

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:

Chuck Roast: This cut is ideal for slow cooking due to its marbled fat, which ensures a juicy and tender result.
Vegetables: Use starchy potatoes, sweet carrots, and earthy onions for a well-rounded flavor profile. Baby carrots and Yukon Gold potatoes are excellent choices.
Beef Broth: Opt for low-sodium broth to control the saltiness, or substitute with red wine for added depth.
Seasonings: Garlic, thyme, rosemary, and bay leaves add aromatic layers to the dish. Fresh herbs provide the best flavor, but dried herbs work well too.
Tomato Paste/Worcestershire Sauce: Both enhance the umami and create a richer gravy.

Variations and Substitutions:

Different Cuts of Meat: Substitute chuck roast with brisket or bottom round if preferred.
Add Root Vegetables: Incorporate parsnips or turnips for additional sweetness and texture.
Herb Swaps: Use oregano or parsley instead of thyme and rosemary for a different herbal profile.
Gluten-Free Option: Ensure broth and seasonings are gluten-free, and thicken the gravy with cornstarch instead of flour.
Low-Carb Version: Replace potatoes with cauliflower florets or radishes for a keto-friendly twist.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or stovetop.
Freezer: Freeze the cooked pot roast and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble all ingredients in the crockpot the night before, then refrigerate. Start cooking in the morning for a fresh, ready-to-eat meal by evening.