Slow Cooker Beef Pot Roast with Root Vegetables

Name: Slow Cooker Beef Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2.5 lbs Boneless Beef Chuck Roast; 2 tbsp All-purpose flour; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 4 medium Carrots, peeled and cut into 1-inch chunks; 3 stalks Celery, cut into 1-inch chunks; 1.5 lbs Yukon gold potatoes, quartered; 2 cups Beef broth; 2 tbsp Tomato paste; 1 tsp Dried thyme; 1 Bay leaf; 2 tbsp Fresh parsley, chopped (for garnish)

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This Slow Cooker Beef Pot Roast is the epitome of comfort food, perfect for a chilly February evening. A well-marbled chuck roast is seared to lock in flavor, then simmered for hours with potatoes, carrots, celery, and onions in a savory broth, creating a dish that's incredibly tender and bursting with deep, rich flavors. The low and slow cooking process ensures the beef is fall-apart tender, and the vegetables absorb all the delicious juices, resulting in a complete and satisfying meal with minimal effort.

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Slow Cooker Beef Pot Roast with Root Vegetables

Prep Time20 min

Cook Time480 min

Servings6-8 servings

DifficultyEasy

Equipment

Slow CookerLarge Skillet or Dutch Oven

Instructions

1
Pat the beef chuck roast dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge the roast in the flour mixture, shaking off any excess.
2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared roast to the slow cooker.
3
Add chopped onion and minced garlic to the same skillet (add a little more oil if needed) and sauté for 2-3 minutes until fragrant. Stir in the tomato paste and cook for another minute. Deglaze the pan with a splash of beef broth, scraping up any browned bits.
4
Add the carrots, celery, and potatoes around the beef in the slow cooker. Pour the onion-garlic mixture over the vegetables. Add the remaining beef broth, dried thyme, and bay leaf to the slow cooker.
5
Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is fork-tender and the vegetables are soft. Remove the bay leaf before serving.
6
Carefully remove the roast and vegetables to a serving platter. Shred the beef with two forks. If desired, skim fat from the cooking liquid and thicken with a cornstarch slurry for gravy. Garnish with fresh parsley and serve warm.

Nutrition

Calories550 kcal

Protein45g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different cut of beef?

While chuck roast is ideal for its marbling and tenderness when slow-cooked, you can also use beef brisket or round roast. Adjust cooking time as needed, ensuring the meat is fork-tender.

How can I thicken the gravy?

After removing the beef and vegetables, you can create a slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water. Whisk this into the hot cooking liquid in the slow cooker, switch to HIGH, and cook until thickened, stirring occasionally.

Can I make this ahead of time?

Yes, pot roast often tastes even better the next day! Allow it to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.