Description

A comforting slow cooker pot roast with tender beef and five vegetables, perfect for cozy dinners with minimal effort and maximum flavor.

Ingredients

Scale

3 to 4 pounds beef chuck roast (well-marbled)
4 medium carrots, peeled and cut into chunks
3 large russet potatoes, peeled and quartered
2 medium yellow onions, peeled and quartered
3 celery stalks, chopped
2 medium parsnips, peeled and cut into chunks
4 garlic cloves, minced
2 cups beef broth (low-sodium preferred)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (gluten-free if needed)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Instructions

Peel and chop carrots, potatoes, onions, celery, and parsnips into large chunks (about 1.5 to 2 inches). Set aside.
Pat the beef chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the roast and sear for about 4 minutes per side until a deep brown crust forms.
Place the seared roast in the slow cooker pot. Arrange the chopped vegetables evenly around the roast.
Sprinkle minced garlic, dried thyme, and rosemary over the meat and veggies. In a small bowl, mix beef broth, tomato paste, and Worcestershire sauce until combined, then pour over the roast and vegetables.
Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender and vegetables are soft but not mushy.
About 30 minutes before serving, taste the broth and adjust salt and pepper as needed. If the juices are too thin, remove the roast and veggies, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), and cook uncovered on HIGH for 10 minutes to thicken.
Slice the roast against the grain and serve with a generous scoop of the tender vegetables, spooning the rich broth over the top.

Notes

Do not skip searing the meat as it adds rich caramelized flavor. Avoid lifting the slow cooker lid frequently to maintain cooking temperature. For gluten-free, ensure Worcestershire sauce is gluten-free. Parsnips can be swapped for turnips. Optionally add a splash of red wine to broth for extra depth. To thicken gravy, use cornstarch slurry or arrowroot powder for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 450
Sugar: 6
Sodium: 450
Fat: 22
Saturated Fat: 7
Carbohydrates: 25
Fiber: 5
Protein: 38

Keywords: slow cooker pot roast, beef chuck roast, tender vegetables, easy dinner, comfort food, crockpot recipe