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Cozy Slow Cooker Pot Roast with Vegetables

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A comforting slow cooker pot roast with tender beef chuck roast and flavorful vegetables, perfect for cozy nights and family gatherings. This easy recipe features seared meat and slow-cooked veggies for melt-in-your-mouth goodness.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 3 to 4 garlic cloves, minced
  • 4 large carrots, peeled and cut into chunks
  • 3 celery stalks, chopped
  • 1.5 pounds baby potatoes (red or Yukon gold), whole
  • 2 cups beef broth (low sodium)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 tablespoon tomato paste

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides. (10 minutes)
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the roast and sear for about 4 minutes per side until browned. (10 minutes)
  3. While the roast is searing, slice the onion, mince garlic, and chop carrots and celery into large chunks. Leave baby potatoes whole. (10 minutes)
  4. Place the onions, garlic, carrots, celery, and potatoes in the bottom of the slow cooker, spreading them evenly.
  5. Place the seared roast on top of the vegetables.
  6. In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
  7. Pour the broth mixture over the roast and vegetables, ensuring the liquid comes about halfway up the sides of the roast. Add more broth if needed.
  8. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours until the roast is fork-tender and vegetables are soft but not mushy.
  9. If potatoes are too firm, cook an additional 30 minutes.
  10. Remove bay leaves. Transfer the roast to a cutting board and slice or shred as desired. Spoon vegetables and juices over the top. For thicker gravy, simmer the liquid with a cornstarch slurry until thickened. (5-10 minutes)

Notes

Do not skip searing the roast to develop a rich crust and flavor. Layer vegetables under the roast to prevent burning and allow them to soak up juices. For thicker gravy, use a cornstarch slurry after cooking. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

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

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