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Cozy Slow Cooker Pot Roast Recipe with Root Vegetables

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A hearty and easy slow cooker pot roast with root vegetables that delivers tender beef and flavorful, melt-in-your-mouth veggies. Perfect for cozy nights and minimal effort.

Ingredients

Scale
  • 3–4 pounds beef chuck roast, well-marbled
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 pound baby potatoes (Yukon gold or red), halved
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously all over with salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the roast and brown on all sides, about 4-5 minutes per side. Transfer the roast to the slow cooker.
  3. In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until fragrant and softened, scraping up browned bits from the pan. Add the tomato paste and cook for another minute.
  4. Pour in the beef broth and Worcestershire sauce, stirring to combine. Sprinkle in thyme, rosemary, and add the bay leaves. Bring to a simmer, then pour over the roast in the slow cooker.
  5. Arrange the carrots, parsnips, and baby potatoes around the roast in the slow cooker, gently poking them into the broth.
  6. Cover and cook on low for 8-9 hours or on high for 5-6 hours until the roast is fork-tender and vegetables are soft but not mushy.
  7. Remove the roast and vegetables to a serving platter. To thicken gravy, skim fat from cooking liquid, simmer in a saucepan, and optionally thicken with a cornstarch slurry. Season with salt and pepper to taste.

Notes

Searing the beef before slow cooking locks in juices and adds flavor. Avoid overcrowding the slow cooker for even cooking. Rotate the roast halfway through cooking if needed. Resist lifting the lid often to maintain heat. Use a meat thermometer to check for 190°F internal temperature for shreddable texture. To thicken gravy, use a cornstarch slurry. Can substitute parsnips with sweet potatoes or add a splash of red wine for complexity.

Nutrition

Keywords: slow cooker pot roast, pot roast recipe, root vegetables, easy dinner, comfort food, beef chuck roast, slow cooker recipes

Find it online: https://zorbmeal.com/cozy-slow-cooker-pot-roast-recipe-with-root-vegetables-easy-and-perfect/