This Easy Slow Cooker Pot Roast With Vegetables is simple, and full of flavor dish. It cooks low and slow so the meat gets very tender, and the vegetables soak up the rich sauce. People love this dish at family dinners, potlucks, or a quiet Sunday supper. It smells great while it cooks, and it makes the house feel like home.
If you want a bright side to go with it, try the fresh flavors in Caprese roasted asparagus, a flavorful side dish. This roast is a crowd-pleaser, with deep beef flavor, soft carrots and potatoes, and a gravy that ties it all together. You will want to tuck into this one right away, and you might even want seconds.
How to prepare Slow Cooker Pot Roast With Vegetables
Ingredients
- 3 to 4 lb beef chuck roast
- Salt and pepper
- 2 tbsp olive oil
- 1 large onion, cut into chunks
- 3 carrots, peeled and cut into large pieces
- 3 large potatoes, cut into chunks
- 2 stalks celery, cut into pieces
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine or more beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 1 sprig fresh
- 1 tsp dried rosemary or 1 sprig fresh
- 1 bay leaf, optional
- 1 tbsp cornstarch mixed with 2 tbsp cold water, optional for thickening
Directions
- Pat the roast dry and rub with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides, 2 to 3 minutes per side. This step adds flavor, but you can skip it if you are short on time.
- Place onions, carrots, potatoes, and celery in the slow cooker. Put the browned roast on top of the vegetables.
- In a bowl, mix beef broth, wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaf. Pour the mix over the roast and vegetables.
- Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the meat is fork tender.
- Remove the roast and vegetables to a serving plate. If you want thicker gravy, pour the cooking liquid into a pan, bring to a simmer, and stir in the cornstarch mix. Cook until the sauce thickens, stir and season to taste.
- Slice or shred the roast and serve with the vegetables and gravy.
Why You’ll Love Slow Cooker Pot Roast With Vegetables
- It is hands-off, put it in and let it cook while you do other things.
- The meat becomes very tender and rich in flavor.
- Vegetables cook with the meat and absorb the savory juices.
- It makes tasty gravy for spooning over meat, potatoes, or bread.
- It feeds many people and is great for leftovers.
Tips for success
- Trim excess fat from the roast, but leave a little for flavor.
- Browning the meat first gives a deeper taste, do not skip if you can.
- Cut vegetables in large pieces so they do not turn mushy.
- Cook low and slow for the best tenderness.
- Check the liquid level, add more broth if it looks too dry during cooking.
- Let the roast rest 10 minutes before slicing, this keeps it juicy.
Serving Suggestions
- Serve with the slow cooker gravy over the roast and vegetables.
- Offer warm bread or dinner rolls to soak up the sauce.
- A simple green salad or steamed greens make a light side.
- Mashed potatoes or egg noodles also pair well if you want extra starch.
FAQs
Q: Can I use a different cut of beef?
A: Yes, chuck roast works best, but brisket or rump roast can also work. Choose a cut with some fat for flavor.
Q: Can I freeze leftovers?
A: Yes, cool completely, then place in airtight containers and freeze for up to 3 months. Thaw in the fridge before reheating.
Q: How do I reheat the roast without drying it out?
A: Reheat gently in a pan with a splash of broth or in the slow cooker on low until warm.
Q: Can I add other vegetables, like parsnips or turnips?
A: Yes, root vegetables work well. Add them with the other vegetables so they cook evenly.
Q: Can I make this in the oven instead of a slow cooker?
A: Yes, brown the roast, place in a covered Dutch oven with vegetables and liquid, and bake at 325 F for about 3 to 4 hours, until tender.
Conclusion
If you want another slow cooker method and more tips for pot roast, see Perfect Slow Cooker Pot Roast – Cooking Classy. Give this recipe a try on a busy day, and enjoy a warm, simple meal that fills the house with good smells and full bellies.
Slow Cooker Pot Roast With Vegetables
Ingredients
Method
- Pat the roast dry and rub with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides, 2 to 3 minutes per side.
- Place onions, carrots, potatoes, and celery in the slow cooker. Put the browned roast on top of the vegetables.
- In a bowl, mix beef broth, wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaf.
- Pour the mix over the roast and vegetables.
- Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the meat is fork tender.
- Remove the roast and vegetables to a serving plate.
- If you want thicker gravy, pour the cooking liquid into a pan, bring to a simmer, and stir in the cornstarch mix. Cook until the sauce thickens, then season to taste.
- Slice or shred the roast and serve with the vegetables and gravy.
