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Cozy Slow Cooker Fall Pot Roast with Root Vegetables

cozy slow cooker fall pot roast with root vegetables - featured image
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A deeply flavorful slow cooker pot roast with tender beef and root vegetables, featuring a rich, silky gravy. This set-it-and-forget-it meal delivers the taste of a proper braise without the fuss.

Ingredients

Scale
  • 3 to 4 pounds boneless beef chuck roast
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon black pepper, plus more for seasoning
  • 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 parsnips, peeled and cut into 2-inch chunks
  • 1 large turnip or 2 small turnips, peeled and cut into 2-inch chunks
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side, including ends, until a deep brown crust forms (about 15 minutes total). Transfer to a plate.
  3. Reduce heat to medium. Add the chopped onion to the same skillet and cook for 5-6 minutes until softened. Add minced garlic and cook for 1 minute more.
  4. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until reduced by half.
  6. Add the beef broth and Worcestershire sauce. Stir to combine and bring to a simmer. Turn off the heat.
  7. Place the seared roast into the slow cooker. Pour the onion-wine-broth mixture over the top. Add rosemary, thyme, and bay leaves. Cover and cook on LOW for 6 hours.
  8. After 6 hours, add the potato, carrot, turnip, and parsnip chunks around the roast, submerging them in the liquid as much as possible. Cover and continue cooking on LOW for another 2-3 hours, until the meat is fork-tender and vegetables are soft.
  9. Remove the roast and vegetables to a serving platter and tent with foil. Discard the herb sprigs and bay leaves.
  10. Ladle about 2 cups of the cooking liquid into a bowl. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling. Slowly whisk in the reserved liquid and continue whisking until thickened, about 2-3 minutes. Season with salt and pepper.
  11. Serve the pot roast and vegetables with the gravy poured over or on the side.

Notes

For best results, do not skip the searing step. Add vegetables halfway through cooking to avoid mushiness. Let the meat rest for 5-10 minutes before slicing. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker pot roast, fall pot roast, root vegetables, beef chuck roast, comfort food, one-pot meal

Find it online: https://evabake.com/cozy-slow-cooker-fall-pot-roast-with-root-vegetables/