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Slow Cooker Pot Roast Recipe Easy Cozy Dinner with Root Vegetables

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A comforting slow cooker pot roast with root vegetables that delivers tender, flavorful beef and caramelized veggies, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, sliced
  • 4 garlic cloves, minced
  • 4 large carrots, peeled and cut into thick chunks
  • 2 large parsnips, peeled and cut into chunks
  • 1 pound baby potatoes, halved
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 to 5 fresh thyme sprigs
  • 2 bay leaves

Instructions

  1. Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
  2. Heat 2 tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Sear the roast for about 4-5 minutes on each side until a rich, brown crust forms. Remove from heat and transfer the roast to the slow cooker.
  3. In the same skillet, add sliced onions and minced garlic. Cook over medium heat for 2-3 minutes until softened and fragrant. Scrape the browned bits from the pan into the slow cooker.
  4. Peel and chop carrots, parsnips, and halve baby potatoes. Place them evenly around and under the roast in the slow cooker.
  5. In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste until smooth. Pour this mixture over the roast and vegetables.
  6. Nestle fresh thyme sprigs and bay leaves into the liquid around the roast.
  7. Cover the slow cooker and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the meat is fork-tender and vegetables are soft but not mushy.
  8. Once done, remove the roast and vegetables carefully. Skim any excess fat off the cooking liquid if desired, then ladle it over the meat before serving.

Notes

Browning the meat before slow cooking adds significant flavor and texture. Layer root vegetables under the roast to soak up juices. Check the roast after 7 hours on LOW to avoid overcooking. For thicker gravy, reduce cooking liquid on stovetop or add a cornstarch slurry. Use gluten-free Worcestershire sauce for gluten-sensitive diets. You can freeze leftovers for up to 2 months.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, slow cooker dinner, root vegetables, cozy dinner, easy pot roast, beef chuck roast

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