Description
This slow-cooked pot roast with vegetables is a hearty, tender beef dinner packed with rich flavor and nourishing ingredients. Perfect for family meals or cozy Sundays, this recipe uses chuck roast, carrots, potatoes, and a savory broth. A comfort food classic with easy prep and melt-in-your-mouth results. Great for meal prep and freezer-friendly too.
Ingredients
3 pounds chuck roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 pound carrots, peeled and cut into chunks
1 ½ pounds Yukon Gold potatoes, halved
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Instructions
1. Pat the chuck roast dry and season both sides with salt and pepper.
2. In a hot skillet, add olive oil and sear the roast on both sides until browned.
3. Place the chopped carrots, potatoes, and onion in the bottom of the slow cooker.
4. Lay the seared roast on top of the vegetables.
5. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, garlic, thyme, and rosemary.
6. Pour the mixture over the meat and vegetables.
7. Cover and cook on low for 8 hours or high for 4 to 5 hours until meat is tender.
8. Remove the roast and let it rest before slicing or shredding.
9. Serve hot with vegetables and spoon broth over the top.
Notes
Let the roast rest for 10 minutes before slicing to retain juices.
Use red potatoes if Yukon Golds aren’t available—they hold shape well too.
For added depth, deglaze the searing pan with a splash of red wine and pour into the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg