Description
This Slow-Cooked Pot Roast with Vegetables is a comforting, hearty meal perfect for Sundays or holiday dinners. With fork-tender beef, savory vegetables, and a rich broth, it’s an easy one-pot dinner. Ideal for family meals, leftovers, and freezer-friendly cooking.
Ingredients
3 to 4 lb chuck roast
4 large carrots, peeled and chopped
1.5 lb Yukon Gold potatoes, chopped
3 celery stalks, sliced
1 large yellow onion, chopped
2 cups beef broth
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
2 tablespoons olive oil
Instructions
1. Pat the chuck roast dry and season generously with salt and pepper.
2. In a skillet over medium-high heat, add olive oil and sear the roast for 3–4 minutes per side until browned.
3. Chop all vegetables into large chunks and place them in the bottom of the slow cooker.
4. Place the seared roast on top of the vegetables.
5. In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, garlic, thyme, and rosemary. Pour over roast and vegetables.
6. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until the beef is fork-tender.
7. Transfer meat and vegetables to a serving platter. Optionally, thicken the cooking liquid with cornstarch for a gravy.
8. Serve warm, spooning juices or gravy over the top.
Notes
Searing the roast before slow cooking deepens flavor and locks in juices.
For best texture, chop vegetables into large chunks to avoid mushiness.
Strain and reduce the broth for a thicker, flavorful gravy if desired.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg