Slow Cooker Pot Roast and Vegetables
A hearty and tender slow cooker pot roast with carrots, potatoes, and onions, perfect for a comforting family meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup beef broth
1/4 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes, halved if large
1 large yellow onion, cut into wedges
2 stalks celery, cut into 2-inch pieces
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove the roast and set aside.
In a small bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary.
Place the carrots, potatoes, onion wedges, and celery in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the broth mixture over the roast and vegetables.
Cover and cook on low for 8 hours or until the meat is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
Serve the sliced pot roast with the cooked vegetables and spoon some cooking liquid over the top.