Print

Cozy Slow Cooker Pot Roast with Vegetables

cozy slow cooker pot roast - featured image
Print Recipe

A tender and flavorful slow cooker pot roast with hearty vegetables, perfect for cozy dinners and easy meal prep.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into chunks
  • 3 medium russet potatoes, peeled and quartered
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper. Dredge the roast lightly in all-purpose flour, shaking off any excess.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear each side for about 3-4 minutes until golden brown. Transfer the seared roast to the slow cooker.
  3. While the beef is searing, peel and chop the carrots, potatoes, and onion. Mince the garlic cloves. Place the chopped vegetables evenly around and on top of the roast in the slow cooker.
  4. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and rosemary. Pour the mixture over the roast and vegetables, covering about half of the roast.
  5. Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours until the roast is fork-tender and vegetables are soft but not mushy.
  6. Carefully remove the roast and vegetables and place on a serving platter. To thicken the gravy, transfer the cooking liquid to a saucepan and simmer to reduce or stir in a slurry of cornstarch and water until desired thickness is reached. Adjust seasoning as needed.

Notes

Searing the roast before slow cooking is essential for rich flavor and juicy meat. Avoid overcrowding the slow cooker to ensure even cooking. For thicker gravy, reduce cooking liquid or add a cornstarch slurry. If using a Dutch oven, cook at 325°F for about 3 hours covered. Leftovers keep well refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, slow cooker beef, comfort food, easy dinner, tender pot roast, vegetables, crock-pot recipe

Find it online: https://milacook.com/cozy-slow-cooker-pot-roast-with-vegetables-easy-recipe-for-tender-meat/