Slow Cooker Pot Roast with Root Vegetables

Name: Slow Cooker Pot Roast with Root Vegetables
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3-4 pound beef chuck roast; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large yellow onion, roughly chopped; 3 carrots, peeled and cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 1.5 pounds small red potatoes or Yukon gold potatoes, halved or quartered; 2 cloves garlic, minced; 1 cup beef broth; 1/2 cup water; 1 tablespoon Worcestershire sauce; 1 tablespoon dried Italian seasoning; 2 bay leaves; Optional: 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening gravy)

(0 Ratings)

This slow cooker pot roast is the ultimate comforting meal for a cold February day, requiring minimal effort for maximum flavor. A savory beef chuck roast is seared to lock in juices, then slow-cooked alongside tender potatoes, carrots, and onions in a rich, herbed broth until fork-tender. The long, slow cooking process ensures the beef is incredibly succulent and the vegetables are infused with deep, savory flavors, creating a complete and satisfying meal that practically cooks itself.

speichern

Slow Cooker Pot Roast with Root Vegetables

Prep Time25 min

Cook Time420 min

Servings6-8 servings

DifficultyEasy

Equipment

Slow cookerLarge skillet or Dutch ovenTongsWhisk

Instructions

1
Pat the beef chuck roast very dry with paper towels. Season generously all over with salt and black pepper.
2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. This step adds significant flavor.
3
Transfer the seared roast to the slow cooker. Add the chopped onion, carrots, celery, potatoes, and minced garlic around and on top of the roast.
4
In a separate bowl, whisk together the beef broth, water, Worcestershire sauce, and Italian seasoning. Pour the mixture over the roast and vegetables. Add the bay leaves.
5
Cover the slow cooker and cook on LOW for 7-9 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and easily shreds.
6
Remove the roast and vegetables from the slow cooker and set aside. If desired, skim fat from the cooking liquid. For a thicker gravy, whisk the cornstarch slurry into the hot liquid in the slow cooker, switch to HIGH, and cook for another 15-20 minutes, stirring occasionally, until thickened. Shred the beef with two forks and serve with the tender vegetables and gravy.

Nutrition

Calories550 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I cook this on the stovetop instead?

Yes, after searing the beef and adding all ingredients to a Dutch oven, bring to a simmer, then cover and cook on low heat for 3-4 hours, or until beef is fork-tender, stirring occasionally.

What other vegetables can I add?

You can add parsnips, turnips, or even mushrooms during the last hour of cooking.

Is searing the beef necessary?

While not strictly necessary for safety, searing the beef before slow cooking creates a rich, caramelized crust that adds a significant depth of flavor to the final dish, highly recommended.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.