Description

A hearty and easy slow cooker pot roast with vegetables that results in tender, flavorful beef and perfectly cooked root vegetables. Ideal for busy days and comforting dinners.

Ingredients

Scale

3–4 pounds beef chuck roast
4–5 medium carrots, peeled and cut into chunks
3 medium russet potatoes, quartered
1 large yellow onion, sliced
3–4 garlic cloves, minced
2 cups beef broth (preferably low-sodium)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3–4 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil

Instructions

Pat the beef chuck roast dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the roast and sear for about 4-5 minutes per side until a rich brown crust forms.
While searing, peel and cut the carrots into chunks, quarter the potatoes, slice the onion, and mince the garlic.
Place the sliced onions and garlic at the bottom of the slow cooker. Add the carrots and potatoes next, spreading them evenly.
Place the seared beef on top of the vegetables in the slow cooker.
In a small bowl, mix 2 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce. Pour this mixture over the roast and vegetables.
Nestle the fresh thyme sprigs and bay leaves around the roast.
Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the roast is fork-tender and vegetables are soft but intact.
If the liquid is too thin, remove the meat and vegetables and simmer the juices in a pan to reduce and thicken.
Remove bay leaves and thyme stems before serving. Slice or shred the roast as preferred and spoon the vegetables and juices on top.

Notes

Searing the beef before slow cooking adds a rich caramelized flavor. Cut vegetables uniformly to ensure even cooking. For thicker gravy, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the juices during the last 15 minutes of cooking on HIGH. You can swap vegetables seasonally or adjust herbs to taste. For a gluten-free version, verify Worcestershire sauce and broth labels.

Prep Time: 20 minutes
Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 450
Sugar: 5
Sodium: 600
Fat: 20
Saturated Fat: 7
Carbohydrates: 25
Fiber: 4
Protein: 40

Keywords: slow cooker pot roast, beef pot roast, crockpot dinner, hearty dinner, easy pot roast, comfort food, slow cooked beef, vegetables, family meal