This Slow-Cooked Pot Roast with Vegetables is the ultimate comfort dish, brimming with rich flavors and hearty textures. Imagine melt-in-your-mouth beef that’s been slowly simmered for hours, soaking up all the savory goodness of herbs, onions, and garlic. Paired with tender carrots, potatoes, and celery, this one-pot wonder is a full meal that feels like a warm hug on a plate.

Whether you’re planning a cozy Sunday dinner or need a hands-off weeknight meal, this pot roast delivers every time. Just set it and forget it, letting your slow cooker do all the work while your kitchen fills with the irresistible aroma of home-cooked love.

What Kind of Beef is Best for Pot Roast?

Chuck roast is the classic choice because of its marbling, which makes the meat tender and juicy as it cooks. Brisket and round roast also work well, but chuck remains the most popular for its flavor and texture. Just make sure it has some fat running through it—that’s the key to achieving that fall-apart perfection.

Ingredients for the Slow-Cooked Pot Roast with Vegetables

3 to 4 pounds chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
4 cloves garlic, minced
1 large onion, sliced
4 carrots, peeled and cut into chunks
3 celery stalks, chopped
4 medium potatoes, peeled and quartered
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves

How To Make the Slow-Cooked Pot Roast with Vegetables

Step 1: Sear the Roast for Flavor

Heat olive oil in a large skillet over medium-high heat. Season the roast with salt, pepper, garlic powder, onion powder, and thyme. Sear the roast on all sides until browned, about 3-4 minutes per side.

Step 2: Prepare the Vegetables

While the roast sears, chop your vegetables. Place the potatoes, carrots, celery, onion, and garlic in the bottom of the slow cooker.

Step 3: Build the Flavor Base

Stir together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the vegetables in the slow cooker.

Step 4: Add the Roast and Bay Leaves

Place the seared roast on top of the vegetables and liquid. Add bay leaves. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours.

Step 5: Serve and Enjoy

Discard the bay leaves. Use a fork to shred the meat directly in the pot or slice it if you prefer. Spoon the tender vegetables and flavorful broth alongside each serving.

Serving and Storing Your Pot Roast

Serve this hearty dish straight from the slow cooker for a rustic family-style meal. It pairs perfectly with crusty bread or buttered rolls to soak up all the savory broth. Leftovers taste even better the next day, making it a great make-ahead option.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do I make the gravy thicker?

If you prefer a thicker gravy, remove 1/2 cup of the broth and whisk it with 1 tablespoon of cornstarch. Stir it back into the pot and let it simmer for 10 minutes.

Can I use baby carrots instead of whole carrots?

Yes! Baby carrots are a great shortcut and work just as well. Just toss them in whole.

Do I have to sear the roast first?

While it’s optional, searing enhances flavor by caramelizing the surface of the meat. It’s worth the extra step.

What if I don’t have Worcestershire sauce?

You can substitute with soy sauce or a splash of balsamic vinegar to add a bit of tang and depth.

Can I use a different type of potato?

Absolutely. Yukon golds, red potatoes, or even baby potatoes work well and hold their shape nicely.

Want More Dinner Ideas?

If you love this Slow-Cooked Pot Roast, you might also enjoy these other hearty dinner favorites:

Creamy Garlic Chicken Breasts for a quick stovetop comfort meal.
Shipwreck Dinner for a nostalgic layered casserole.
Creamy Tuscan Sausage Pasta packed with spinach, sun-dried tomatoes, and rich cream.
Marry Me Chicken for a creamy skillet dinner worthy of any special night.
Creamy Crockpot Chicken Spaghetti if you want another slow-cooked dinner with a cheesy twist.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how your pot roast turned out. Did you tweak the veggies or try a different cut of beef? I love hearing your spins on these cozy classics.

You can also follow my daily recipe adventures on Pinterest @NinaDishes for even more slow-cooked goodness and meal inspiration.

Slow-Cooked Pot Roast with Vegetables

Author: Nina Klatten
Total Time: 8 hours 15 minutes
Yield: 6 servings

Print Recipe

Description

This Slow-Cooked Pot Roast with Vegetables is your go-to for hearty comfort food. Tender, slow-braised chuck roast pairs beautifully with a medley of vegetables, creating a satisfying one-pot meal packed with flavor. Let your slow cooker handle the magic while you enjoy the aroma of cozy, home-cooked goodness.

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season roast with salt, pepper, garlic powder, onion powder, and thyme. Sear all sides until browned, about 3-4 minutes per side.

2. While roast sears, chop vegetables. Place potatoes, carrots, celery, onion, and garlic into the slow cooker.

3. Mix beef broth, Worcestershire sauce, and tomato paste. Pour over vegetables.

4. Place seared roast on top of vegetables and broth. Add bay leaves.

5. Cover and cook on low for 8–9 hours or on high for 4–5 hours until roast is tender.

6. Discard bay leaves. Shred meat with a fork or slice. Serve with vegetables and broth.