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Cozy Slow Cooker Pot Roast Recipe with Root Vegetables

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A tender and flavorful slow cooker pot roast with hearty root vegetables, perfect for cozy nights and family dinners. This recipe features a rich blend of herbs and an optional splash of red wine for added depth.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled for tenderness)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for searing)
  • 3 cloves garlic, minced
  • 1 large yellow onion, sliced
  • 1 cup (240 ml) beef broth (low-sodium preferred)
  • ½ cup (120 ml) dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 3 medium red potatoes, quartered (or Yukon gold)
  • 2 stalks celery, chopped

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously with kosher salt and black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for about 4 minutes per side until a deep brown crust forms. Transfer the roast to the slow cooker.
  3. In the same skillet, add minced garlic and sliced onion. Cook for 2 to 3 minutes until softened and fragrant, scraping up browned bits.
  4. Pour in tomato paste and stir to combine. Add red wine if using and simmer for 2 minutes to reduce slightly.
  5. Add beef broth and Worcestershire sauce to the skillet. Stir in thyme and rosemary. Pour this mixture over the roast in the slow cooker.
  6. Arrange carrots, parsnips, potatoes, and celery around and on top of the roast in the slow cooker.
  7. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until meat is fork-tender and vegetables are soft but not mushy.
  8. Carefully remove roast and vegetables to a serving platter. If cooking liquid is thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into slow cooker. Cook on high for 10 minutes until thickened.
  9. Slice or shred the roast against the grain. Spoon vegetables and gravy over the top and serve.

Notes

Searing the meat is essential for flavor. Tomato paste adds richness and color. For firmer vegetables, add them halfway through cooking. Let the roast rest for 10 minutes before slicing. Use low-sodium broth to control salt levels. For gluten-free, verify Worcestershire sauce or substitute with coconut aminos. Red wine is optional and can be replaced with extra broth or balsamic vinegar.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, root vegetables, slow cooker recipes, comfort food, beef chuck roast, easy pot roast

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