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Slow Cooker Pot Roast with Vegetables

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This easy slow cooker pot roast with vegetables is the ultimate comfort food, featuring tender beef, hearty potatoes, carrots, and onions simmered in a rich, savory gravy. Perfect for cozy family dinners or gatherings, it’s a nostalgic, crowd-pleasing meal that requires minimal prep and delivers maximum flavor.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons olive oil (or neutral oil)
  • 2 medium yellow onions, cut into wedges
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 medium russet potatoes (about 1.5 pounds), peeled and quartered
  • 3 celery stalks, cut into 2-inch pieces
  • 4 fresh garlic cloves, smashed
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Optional: 2 parsnips, peeled and cut into chunks
  • Optional: 1/3 cup red wine
  • Optional: 1 cup frozen peas
  • Optional: Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chuck roast dry with paper towels. Season all over with kosher salt and black pepper. Dredge the roast lightly in flour, shaking off any excess.
  2. Let the beef sit at room temperature for 20 minutes while you chop veggies.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side, until deeply browned.
  4. Layer onions, carrots, potatoes, celery, and garlic in the bottom of your slow cooker.
  5. Set the browned roast on top of the vegetables.
  6. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf. Add red wine if using.
  7. Pour the gravy mixture over the beef and veggies. Cover the slow cooker.
  8. Cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the roast is fork-tender and veggies are soft but not mushy.
  9. Remove the beef to a cutting board and tent with foil. Discard the bay leaf. Stir in frozen peas if using and let warm through for 5 minutes.
  10. For thicker gravy, ladle 2 cups of cooking liquid into a saucepan. Whisk in a slurry of 1 tablespoon flour with 2 tablespoons cold water. Simmer for 3-5 minutes until thickened. Season to taste.
  11. Slice or shred the pot roast and arrange with vegetables on a platter. Spoon warm gravy over everything and garnish with chopped parsley.
  12. Serve hot. Store leftovers with gravy in the fridge for up to 4 days.

Notes

For gluten-free, use a gluten-free flour blend or cornstarch. Searing the beef before slow cooking adds depth of flavor. Cut vegetables into large chunks to prevent them from getting mushy. You can prep everything the night before and refrigerate the insert for easy morning cooking. Pot roast freezes well for up to 3 months. Add peas or swap veggies for seasonal variations.

Nutrition

Keywords: pot roast, slow cooker, comfort food, beef, vegetables, crockpot, easy dinner, family meal, one pot, gluten-free option

Find it online: https://fuzzyforker.com/slow-cooker-pot-roast-with-vegetables-easy-recipe-for-ultimate-comfort/