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Easy slow cooker pot roast with fresh vegetables in a cozy kitchen setting.

Slow Cooker Pot Roast With Vegetables

A simple and flavorful dish of tender beef chuck roast and hearty vegetables, slow-cooked to perfection with a rich gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 lb beef chuck roast Choose a cut with some fat for flavor.
  • 1 tbsp salt For seasoning.
  • 1 tbsp pepper For seasoning.
  • 2 tbsp olive oil For browning the meat.
  • 1 large onion, cut into chunks
  • 3 large 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 leaf bay leaf, optional
  • 1 tbsp cornstarch mixed with 2 tbsp cold water, optional for thickening

Method
 

Preparation
  1. Pat the roast dry and rub with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides, 2 to 3 minutes per side.
  3. Place onions, carrots, potatoes, and celery in the slow cooker. Put the browned roast on top of the vegetables.
  4. In a bowl, mix beef broth, wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and bay leaf.
  5. Pour the mix over the roast and vegetables.
Cooking
  1. Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the meat is fork tender.
Serving
  1. Remove the roast and vegetables to a serving plate.
  2. 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.
  3. Slice or shred the roast and serve with the vegetables and gravy.

Notes

Trim excess fat from the roast, but leave a little for flavor. Browning the meat first gives a deeper taste. Cut vegetables in large pieces to avoid mushiness. Check the liquid level, adding more broth if necessary. Let the roast rest for 10 minutes before slicing to keep it juicy.