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Slow-Cooked Pot Roast with Vegetables

Indulgent Slow-Cooked Pot Roast with Vegetables for Comfort

This Slow-Cooked Pot Roast with Vegetables is hearty, flavorful, and perfect for comforting dinners.
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Prep Time 20 minutes
Cook Time 9 hours
Resting Time 10 minutes
Total Time 9 hours 30 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 to 4 lb chuck roast Select a well-marbled cut for ultimate tenderness.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
For the Vegetables
  • 1 large yellow onion, chopped Adds a sweet aroma.
  • 4 carrots, peeled and chopped Balances the savory elements.
  • 4 potatoes, peeled and chopped Absorbs flavors while cooking.
For Flavoring
  • 4 cloves garlic, minced Infuses the dish with rich flavor.
  • 2 cups beef broth Creates a rich broth.
  • 2 tablespoons Worcestershire sauce Adds depth to the dish.
  • 2 tablespoons tomato paste Incorporates acidity and sweetness.
  • 1 teaspoon dried thyme or fresh thyme, sprigs Offers fragrant herbal note.
  • 1 teaspoon dried rosemary or fresh rosemary, sprigs Adds earthy flavor.
For Cooking
  • 2 tablespoons olive oil for searing Creates a beautiful crust.

Equipment

  • Slow cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes on each side until golden-brown.
  3. In the same skillet, sauté the chopped onion and minced garlic until the onions are translucent and fragrant, then add tomato paste and cook for an additional minute.
  4. Layer the chopped carrots and potatoes at the bottom of the slow cooker for added flavor.
  5. Place the seared roast on top of the vegetables, pour the onion and garlic mixture over it, followed by beef broth and Worcestershire sauce, sprinkling with thyme and rosemary.
  6. Cover the slow cooker and set to cook on LOW for 8-9 hours or HIGH for 4-5 hours until the roast is fork-tender.
  7. Remove the roast from the slow cooker, slice or shred it, and serve warm with the vegetables, drizzling juices over the top.

Nutrition

Serving: 1portionCalories: 360kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Customize the vegetables based on season and preference. Perfect for family gatherings or a comforting dinner.

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