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Cozy Slow Cooker Pot Roast with Vegetables

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A warm, hearty slow cooker pot roast with tender beef chuck roast and fresh vegetables, perfect for cozy family dinners and easy weeknight meals.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, peeled and quartered
  • 4 large carrots, peeled and cut into chunks
  • 3 celery stalks, chopped
  • 4 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
  • 4 cloves garlic, minced
  • 2 cups beef broth, preferably low sodium
  • 1/2 cup red wine (optional, dry variety like Cabernet Sauvignon)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme sprigs
  • 1 teaspoon dried rosemary or fresh sprigs
  • 2 bay leaves
  • 1 tablespoon tomato paste (optional)

Instructions

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with salt and black pepper.
  2. Heat 2 tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Sear the roast for about 4 minutes per side until a deep brown crust forms.
  3. While the roast sears, chop the onion, carrots, celery, and potatoes into even chunks.
  4. Remove the roast and set aside. Pour the red wine (or extra broth) into the hot pan to deglaze, scraping browned bits for about 2 minutes until the liquid reduces slightly.
  5. Place the chopped onion, carrots, celery, and potatoes at the bottom of the slow cooker.
  6. Set the seared roast on top of the vegetables. Pour in the beef broth, deglazed wine mixture, Worcestershire sauce, and tomato paste if using.
  7. Add the minced garlic, thyme, rosemary, and bay leaves around the roast.
  8. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours until the meat is fork-tender and vegetables are soft but not mushy.
  9. Carefully remove the roast and vegetables, leaving some cooking liquid if desired for gravy.
  10. Let the roast rest for 10 minutes before slicing or shredding to redistribute juices.

Notes

Searing the roast before slow cooking locks in juices and adds rich flavor. Layer vegetables at the bottom to prevent drying out and to soak up drippings. Avoid lifting the lid during cooking to retain heat. For gluten-free, ensure Worcestershire sauce is gluten-free or substitute with coconut aminos. You can swap potatoes for sweet potatoes or cauliflower for a seasonal or low-carb twist. Use a Dutch oven at 300°F for 3-4 hours as an alternative cooking method.

Nutrition

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

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