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Slow-Cooked Pot Roast with Vegetables

Savory Slow-Cooked Pot Roast with Vegetables You'll Love

This Slow-Cooked Pot Roast with Vegetables transforms a simple meal into a heartwarming celebration.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3-4 lbs Chuck roast Choose a cut for the best flavor and tenderness
  • 1 teaspoon Salt Enhances natural flavors of the meat
  • 1 teaspoon Black pepper Adds a bit of heat
  • 1 teaspoon Onion powder Provides depth of flavor
  • 1 teaspoon Paprika Optional for subtle smokiness
For the Vegetables
  • 2 tablespoon Olive oil Used for searing the roast
  • 1 large Yellow onion Brings sweetness when sautéed
  • 4 cloves Garlic Freshly minced
  • 4 medium Carrots Peeled and chopped
  • 4 medium Yukon gold potatoes Peeled and chunked
  • 2 stalks Celery Optional, adds crunch
For the Cooking Liquid
  • 2 tablespoon Tomato paste Provides acidity
  • 2 tablespoon Worcestershire sauce Delivers tangy flavor
  • 2 cups Beef broth Low sodium recommended
  • 1 cup Dry red wine Optional, adds depth
For the Herbs and Seasoning
  • 2 sprigs Fresh thyme Pairs perfectly with beef
  • 2 sprigs Fresh rosemary Offers earthy flavor
  • 2 leaves Bay leaves Adds subtle aroma
For Thickening the Gravy
  • 1 tablespoon Cornstarch Mix with water for slurry

Equipment

  • Dutch oven
  • Slow cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Roast: Pat the chuck roast dry and season generously with salt, black pepper, onion powder, and paprika.
  2. Sear the Chuck Roast: Heat olive oil in a Dutch oven and sear the roast until browned.
  3. Sauté the Aromatics: Add chopped onion and garlic to the pot and sauté until softened.
  4. Deglaze and Build Flavor: Stir in tomato paste, then deglaze with red wine (if using).
  5. Add the Broth and Seasonings: Pour in beef broth and Worcestershire sauce, simmer for 5 minutes.
  6. Layer the Vegetables: Place carrots, potatoes, and celery at the bottom of the pot.
  7. Assemble the Slow Cooker: Put the seared roast on top of the vegetables and pour the broth mixture over it.
  8. Add Fresh Herbs: Nestle thyme, rosemary, and bay leaves into the pot.
  9. Slow Cook to Perfection: Cover and cook on low for 8-9 hours or in oven for 3.5-4 hours.
  10. Finish the Dish: Remove the pot roast and stir cornstarch slurry into the gravy if desired.
  11. Serve and Enjoy: Slice or shred the pot roast, serve with vegetables and gravy.
  12. Garnish for Extra Flavor: Consider garnishing with fresh herbs.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 950mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 15mgCalcium: 4mgIron: 25mg

Notes

For the best flavor, ensure you sear the roast well and use quality broth. Leftover pot roast makes great sandwiches or tacos.

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