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.
Ingredients
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
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.
Notes
Use chuck roast with visible marbling for best tenderness.
Searing the beef is optional but adds deep flavor.
For thicker gravy, mix broth with cornstarch near the end.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
Keywords: slow-cooked pot roast, beef pot roast, crockpot dinner