Name: Slow Cooker Pot Roast with Veggies
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large onion, quartered; 1 lb carrots, peeled and cut into chunks; 1 tbsp fresh thyme (or 1 tsp dried); 1 tsp fresh rosemary (or ½ tsp dried); 2 cups low-sodium beef broth; 2 lbs Yukon gold potatoes, halved or quartered; 2 tbsp cornstarch + 3 tbsp water (optional gravy slurry); 2 tbsp olive oil (for searing); 2 tbsp Worcestershire sauce; 4 cloves garlic, smashed; 4 lb beef chuck roast; Salt and pepper to taste

Tender chuck roast simmers low and slow with carrots, potatoes, onions, and a savory broth until fall-apart juicy. This classic comfort meal fills your home with irresistible aromas—healthy, hearty dinner ready when you walk in the door.

Why You’ll Love This Recipe

This slow cooker pot roast with veggies is pure comfort without the fuss—the chuck roast transforms into melt-in-your-mouth tenderness as connective tissue breaks down over hours, while root vegetables absorb rich beefy flavors for a complete one-pot meal. Using minimal oil and low-sodium broth keeps it lighter than oven versions, yet the natural juices create a silky gravy that’s better than any packet mix. It’s budget-friendly with inexpensive cuts, family-pleasing with familiar ingredients, and meal-prep perfection—leftovers taste even better the next day. Kids love the soft carrots, adults crave the savory depth—one set-it-and-forget-it dish, maximum satisfaction, healthy home-cooked perfection.

Recipe Tips and Tricks

Sear Beef First → Builds rich flavor and color.
Layer Veggies Strategically → Potatoes/carrot bottom, onions on top.
Low Heat Preferred → Ensures tender meat without drying.
Don’t Overcrowd → Room for even cooking.
Thicken Gravy → Cornstarch slurry last 30 min.
Check Tenderness → Fork should shred easily.
Skim Fat → For lighter gravy.
Fresh Herbs Finish → Parsley or thyme brightens.

Yield: 8 Servings

Slow Cooker Pot Roast with Veggies

Tender slow cooker beef roast with carrots, potatoes, and onions—classic comfort.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 large onion, quartered
1 lb carrots, peeled and cut into chunks
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
2 cups low-sodium beef broth
2 lbs Yukon gold potatoes, halved or quartered
2 tbsp cornstarch + 3 tbsp water (optional gravy slurry)
2 tbsp olive oil (for searing)
2 tbsp Worcestershire sauce
4 cloves garlic, smashed
4 lb beef chuck roast
Salt and pepper to taste

Instructions

Season Roast → Pat beef dry; rub generously with salt and pepper—flavor foundation set.
Sear Meat → Heat oil in large skillet high; brown roast 4-5 minutes per side—color locked in.
Layer Veggies → Place onions in slow cooker bottom; add carrots and potatoes around edges.
Nestle Roast → Place seared beef on top of veggies—aromatic base ready.
Add Aromatics → Scatter garlic, thyme, rosemary over roast—herb perfume blooms.
Pour Liquids → Combine broth and Worcestershire; pour evenly around roast.
Slow Cook → Cover and cook low 8 hours or high 4 hours—tender magic happens.
Check Tenderness → Meat should shred easily with fork; veggies soft.
Thicken Gravy → Transfer 2 cups liquid to saucepan; whisk in slurry—simmer 2 minutes glossy.
Serve Comfort → Shred beef; serve with veggies and gravy—garnish parsley if desired.

Notes

Sear beef first—worth extra time for depth.
Low heat best—tender without drying.
Thicken gravy optional for restaurant finish.
Leftovers improve overnight.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 735Total Fat 39gSaturated Fat 15gUnsaturated Fat 24gCholesterol 191mgSodium 482mgCarbohydrates 35gFiber 5gSugar 4gProtein 60g

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