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Tender Slow Cooker Pot Roast with Root Vegetables

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A comforting and easy slow cooker pot roast recipe featuring tender beef chuck roast and hearty root vegetables, perfect for family dinners and busy days.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium russet potatoes, cut into large pieces
  • 2 medium parsnips, peeled and cut into chunks (optional)
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. Peel and chop carrots, potatoes, and parsnips into large, even chunks. Slice the onion and mince the garlic. Set aside.
  2. Pat beef chuck roast dry with paper towels. Season all sides generously with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned. Reduce heat if pan gets too hot.
  4. Remove roast and set aside. Lower heat to medium, add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
  5. Pour in ½ cup beef broth, scraping up browned bits from the pan. This liquid will go into the slow cooker.
  6. Spread sliced onions on the bottom of the slow cooker. Place the seared roast on top. Surround with carrots, potatoes, and parsnips.
  7. Pour the deglazed pan liquid and remaining 1½ cups beef broth over the ingredients.
  8. Stir Worcestershire sauce, dried thyme, rosemary, and bay leaves into the broth. Tuck bay leaves near the roast.
  9. Cover and cook on low for 8-10 hours or on high for 5-6 hours until roast is fork-tender and vegetables are soft but not mushy.
  10. Remove bay leaves. Taste broth and adjust salt and pepper if needed.
  11. For thicker gravy, mix cornstarch with water and stir into slow cooker. Cook uncovered for 10-15 minutes to thicken.
  12. Slice or shred the roast against the grain and serve with root vegetables, spooning gravy over the top.

Notes

Searing the roast before slow cooking adds deep flavor and texture. Cut root vegetables into large chunks to prevent them from becoming mushy. Avoid lifting the slow cooker lid too often to maintain heat. For a quicker start, cook on high for 1 hour then switch to low. Leftovers reheat well and can be frozen for up to 3 months.

Nutrition

Keywords: slow cooker pot roast, beef chuck roast, root vegetables, easy dinner, comfort food, crockpot recipe, family meal

Find it online: https://tastypierecipes.com/tender-slow-cooker-pot-roast-with-root-vegetables-recipe-easy-and-perfect-dinner-idea/