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Cozy Slow Cooker Pot Roast with Vegetables

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A tender and flavorful slow cooker pot roast with vegetables, perfect for a comforting and easy meal that requires minimal prep and delivers rich, hearty flavors.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4–5 medium carrots, peeled and cut into chunks
  • 3 medium russet potatoes, peeled and quartered
  • 1 large yellow onion, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • ½ cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Peel and cut the carrots and potatoes into large chunks. Slice the onion and chop the celery. Mince the garlic. This should take about 10-15 minutes.
  2. Pat the beef chuck roast dry with paper towels, then generously season all sides with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
  3. In the same skillet, add the onions, garlic, and celery. Cook for 3-4 minutes until softened and fragrant. Stir in tomato paste and cook for another minute to remove raw flavor.
  4. Pour the red wine into the skillet (if using) to deglaze, scraping up browned bits from the bottom. Let it reduce slightly, about 2 minutes. Then add the beef broth and Worcestershire sauce. Stir well.
  5. Place carrots and potatoes around and on top of the roast in the slow cooker. Pour the liquid mixture over everything. Add the thyme sprigs and bay leaves.
  6. Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the meat is fork-tender and vegetables are soft but not falling apart.
  7. Remove bay leaves and thyme stems. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot, spooning plenty of the rich juices over the meat and vegetables.
  8. If the sauce is too thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook on high for 15 minutes to thicken.

Notes

Searing the roast before slow cooking locks in juices and adds flavor. Layer vegetables strategically to avoid mushy potatoes and undercooked carrots. Adjust seasoning at the end. Use a cornstarch slurry to thicken sauce if needed. For gluten-free, verify Worcestershire sauce or use coconut aminos.

Nutrition

Keywords: slow cooker pot roast, comfort food, beef roast, slow cooked vegetables, easy dinner, cozy meal

Find it online: https://evabake.com/cozy-slow-cooker-pot-roast-with-vegetables-5-easy-steps-for-perfect-comfort-meal/