Easy Slow Cooker Pot Roast With Vegetables

A slow cooker has a way of making dinner feel like someone else did all the work.

You put everything together earlier in the day, let it cook slowly, and come back to a kitchen that smells like dinner.

This slow cooker pot roast is hearty, simple, and made with the kind of ingredients that don’t require a special trip to an expensive grocery store.

Ingredients

• 3 to 4 pounds beef chuck roast
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cut into large pieces
• 1 1/2 pounds baby potatoes
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional:

• 2 tablespoons Worcestershire sauce
• Fresh parsley for serving

Prepare the Beef

Pat the roast dry with paper towels.

Season both sides with salt and black pepper.

Heat the olive oil in a large skillet and brown the roast on both sides.

You don’t have to cook it through.

You’re simply giving the outside some color before it goes into the slow cooker.

If you’re in a hurry, you can skip this step, but browning adds another layer of flavor.

Build the Slow Cooker

Place the potatoes, carrots, and onion in the bottom of the slow cooker.

Put the browned roast on top.

Add the garlic, thyme, rosemary, and tomato paste.

Pour in the beef broth.

If you’re using Worcestershire sauce, add it now.

Let It Cook

Cover and cook until the beef is very tender and pulls apart easily.

Slow cookers vary, so use the manufacturer’s recommended settings and check the roast toward the end of cooking.

The vegetables should be tender and the beef should be easy to shred with a fork.

Make a Simple Gravy

When the roast is finished, remove the beef and vegetables.

You can serve the cooking liquid as it is, or turn it into a quick gravy.

Pour the liquid into a saucepan.

Bring it to a gentle simmer.

If you want a thicker gravy, mix a small amount of cornstarch with cold water and stir it into the simmering liquid gradually.

Don’t add dry cornstarch directly to hot liquid. It tends to clump.

What Cut of Beef Is Best?

Chuck roast is a popular choice because it contains enough connective tissue and fat to become tender during long, slow cooking.

It also tends to be more forgiving than very lean cuts.

If you’re shopping on a budget, look for chuck roast when it’s on sale and freeze it until you’re ready to use it.

Can You Add Other Vegetables?

Definitely.

Try:

• Mushrooms
• Celery
• Parsnips
• Sweet potatoes
• Turnips

Keep larger vegetables in mind because they need enough cooking time to become tender.

What to Do With Leftovers

Leftover pot roast is almost better the next day.

Shred the beef and use it for:

• Sandwiches
• Beef tacos
• Hash
• Rice bowls
• Loaded baked potatoes

You can also freeze the leftover beef with some of the cooking liquid.

A Dinner That Takes Its Time

Pot roast isn’t fast food.

And that’s exactly why the slow cooker works so well.

You get the ingredients ready, walk away, and let time do what it does best.

By dinner, you’ve got tender beef, vegetables, and enough gravy to make everyone reach for another piece of bread.