Description

This Slow Cooker Pot Roast with Vegetables is a hearty and comforting meal featuring tender chuck roast slow-cooked with potatoes, carrots, onions, and a savory herb-infused beef broth. Perfect for a cozy family dinner, this recipe allows the roast to become melt-in-your-mouth tender while the vegetables soak up rich flavors, all with minimal hands-on cooking time.

Ingredients

Scale

Meat

3-4 pound chuck roast

Vegetables

2 pounds potatoes (russet or Yukon gold, cut into large chunks)
1 pound carrots (cut into 2-inch pieces)
2 medium onions (quartered)
4 cloves garlic (minced)

Liquids & Sauces

2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Herbs & Spices

2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
Salt and pepper to taste

Other

2 tablespoons olive oil (if searing the meat)
2 tablespoons cornstarch (optional, for thickening)

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Instructions

Season the roast: Generously season the chuck roast with salt and pepper on all sides to enhance the natural flavors of the meat.
Sear the meat (optional): Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3-4 minutes per side. This step adds a deeper flavor but can be skipped if pressed for time.
Prepare slow cooker base: Place the quartered onions, minced garlic, and bay leaves at the bottom of the slow cooker to create a flavorful foundation.
Add the roast: Place the seared or raw chuck roast on top of the onions in the slow cooker.
Add vegetables: Arrange the chunked potatoes and carrots around the roast evenly for even cooking.
Mix and pour broth mixture: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the meat and vegetables to bring all the flavors together.
Cook low and slow: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shredded with a fork.
Remove bay leaves: Once cooking is complete, remove and discard the bay leaves to avoid any bitterness.
Thicken gravy (optional): If a thicker gravy is desired, mix cornstarch with 1/4 cup cold water to make a slurry. Stir this into the cooking liquid in the slow cooker and cook on high for another 15-20 minutes until the gravy thickens.
Rest the roast: Let the pot roast rest for 10-15 minutes before slicing or shredding to allow juices to redistribute.
Serve: Serve the pot roast hot with the slow-cooked vegetables and rich gravy. Pair with your favorite sides for a complete meal.

Notes

Searing the roast is optional but recommended for deeper flavor.
You can use russet or Yukon gold potatoes based on preference; Yukon gold will be creamier.
Cooking times may vary slightly depending on your slow cooker model.
Feel free to add other root vegetables like parsnips or turnips for variety.
Leftovers store well and taste even better the next day.
To make ahead, prep all ingredients and refrigerate overnight before slow cooking.