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Slow Cooker Pot Roast with Vegetables

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 650
A hearty and flavorful slow cooker pot roast with tender meat and savory vegetables, perfect for a comforting meal.

Ingredients

Meat

  • 3-4 pounds 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)

Broth and Sauces

  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 bay leaves bay leaves

Seasonings

  • to taste Salt and pepper

Optional ingredients

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

Instructions 

  • Season the chuck roast with salt and pepper.
  • (Optional) Sear the roast in olive oil until browned, about 3-4 minutes per side.
  • Place onions, garlic, and bay leaves in the slow cooker. Add the roast on top.
  • Arrange potatoes and carrots around the meat. Mix broth, tomato paste, Worcestershire, thyme, and rosemary; pour over.
  • Cover and cook on low for 8-10 hours or high for 4-6 hours until tender. Remove bay leaves.
  • Optional: Thicken gravy with cornstarch slurry and cook for 15-20 minutes. Rest the roast 10-15 minutes before serving.

Notes

For extra flavor, sear the meat before slow cooking. Adjust seasoning to taste.
Calories: 650kcal
Cost: $20
Course: Main Course
Cuisine: American
Keyword: Pot Roast