Slow Cooker Pot Roast with Vegetables
This slow cooker pot roast recipe is a comforting, hearty meal perfect for busy weeknights or lazy weekends.With just 20 minutes of prep time and 8-10 hours of hands-off cooking, you'll have a tender, flavorful roast surrounded by perfectly cooked vegetables.
Ingredients
- 3-4 pound chuck roast
- 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
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil if searing the meat
- 2 tablespoons cornstarch optional, for thickening
Instructions
- Season the chuck roast generously with salt and pepper on all sides.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Place chopped onions, minced garlic, and bay leaves at the bottom of the slow cooker.
- Add the seared (or raw) roast on top of the onions.
- Arrange the potato and carrot chunks around the roast.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the meat and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily falls apart with a fork.
- Once done, remove the bay leaves and discard.
- (Optional) To thicken the gravy, mix cornstarch with 1/4 cup cold water. Stir this slurry into the liquid in the slow cooker and cook on high for an additional 15-20 minutes until the gravy thickens.
- Let the roast rest for 10-15 minutes before serving.
- Serve hot, with the vegetables and gravy alongside your favorite sides.