PrintSlow Cooker Pot Roast with Vegetables
A simple, fork-tender pot roast with vegetables, perfect for a comforting Sunday dinner.
- Prep Time: 20 min
- Cook Time: 8 hours
- Total Time: 8 hours 20 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1.5 lbs potatoes, cut into chunks
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned.
- Transfer the seared roast to your slow cooker.
- Add the chopped onion, carrots, celery, and minced garlic to the slow cooker around the roast.
- In a bowl, whisk together beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Pour this liquid over the roast and vegetables.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is fork-tender.
- Add the potato chunks during the last 2-3 hours of cooking on low, or the last 1-1.5 hours on high.
- Once cooked, remove the roast and vegetables from the slow cooker. If desired, thicken the cooking liquid to make gravy.
- Shred or slice the pot roast and serve with the vegetables and gravy.
Notes
- For a richer gravy, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the hot liquid in a saucepan. Simmer until thickened.
- This recipe is a great example of a make-ahead meal, as the flavors deepen overnight.
- Consider this a perfect dump and go crockpot option for busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg