Print

Cozy Slow Cooker Pot Roast with Vegetables

slow cooker pot roast - featured image
Print Recipe

A tender, flavorful slow cooker pot roast with fresh herbs and hearty vegetables, perfect for comforting family dinners and easy meal prep.

Ingredients

Scale
  • 3–4 lbs chuck roast, trimmed of excess fat
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup beef broth (low-sodium recommended)
  • ½ cup dry red wine (optional)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 tsp dried rosemary (or fresh)
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium Yukon gold potatoes, quartered
  • 1 large yellow onion, quartered
  • 2 stalks celery, cut into 2-inch pieces

Instructions

  1. Season the beef generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned.
  3. Place carrots, potatoes, onion, and celery in the bottom of the slow cooker to create a vegetable bed.
  4. Deglaze the skillet by pouring beef broth and red wine into it. Scrape up browned bits with a wooden spoon. Stir in tomato paste and Worcestershire sauce until combined.
  5. Place the seared roast on top of the vegetables in the slow cooker. Pour the broth and wine mixture over everything. Sprinkle thyme and rosemary on top and evenly distribute minced garlic over the roast and vegetables.
  6. Cover and cook on low for 8-9 hours or on high for 4-5 hours until meat is fork-tender and vegetables are soft but not mushy.
  7. Carefully transfer the roast to a cutting board and tent with foil to rest for 10 minutes.
  8. Optional: Strain cooking liquid into a saucepan, simmer and thicken with flour or cornstarch slurry to make gravy.
  9. Slice the roast against the grain and serve with vegetables, spooning gravy over the top if desired.

Notes

Searing the roast before slow cooking adds rich flavor and color. For firmer vegetables, add them halfway through cooking. Use fresh herbs when possible for brighter flavor. If you don’t have a slow cooker, a heavy Dutch oven can be used with adjusted cooking times. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker pot roast, pot roast with vegetables, easy pot roast, slow cooker dinner, comfort food, beef pot roast, family dinner

Find it online: https://evabakery.com/cozy-slow-cooker-pot-roast-with-vegetables-recipe-easy-and-perfect-for-dinner/