Slow Cooker Pot Roast with Vegetables 🥩🥕
A hearty, cozy classic that practically cooks itself—perfect for Sunday dinner or meal prep!
There’s nothing quite like the comforting aroma of a slow-cooked pot roast filling your kitchen. This Slow Cooker Pot Roast with Vegetables is the ultimate one-pot meal—tender, juicy beef chuck roast nestled in a bed of baby potatoes, carrots, and onions, all infused with a rich, savory broth. It’s the kind of wholesome dish that feels like a warm hug, especially on a chilly day.
Whether you’re cooking for the family, planning a cozy dinner for two, or prepping meals for the week, this recipe will never let you down. Just toss everything in the slow cooker and let the magic happen!
Why You’ll Love This Recipe
✔️ Easy, hands-off cooking
✔️ Full of rich, savory flavors
✔️ Perfectly tender beef every time
✔️ Balanced with hearty veggies
✔️ Ideal for leftovers & meal prep
Ingredients
For the Pot Roast:
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
For the Vegetables:
- 1 lb baby potatoes, halved
- 1 cup baby carrots
- 1 large onion, quartered
- 3 cloves garlic, minced
For the Broth:
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp balsamic vinegar (optional – adds beautiful depth)
Step-by-Step Instructions
1️⃣ Sear the Beef (optional but recommended!)
Searing locks in flavor and gives your roast a rich, caramelized crust.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika.
- Sear each side for 3–4 minutes until nicely browned.
2️⃣ Layer the Vegetables
Create a flavorful base for your roast:
- Place baby potatoes, carrots, and onions at the bottom of your slow cooker.
- Sprinkle in the minced garlic for extra aromatic goodness.
3️⃣ Slow Cook the Roast
Time for the low-and-slow magic!
- Place the seared roast on top of the vegetables.
- In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and balsamic vinegar.
- Pour the mixture over the meat and vegetables.
- Cover and cook:
- LOW for 8–10 hours (super tender!), or
- HIGH for 4–6 hours
4️⃣ Shred & Serve
- Carefully remove the roast and shred it with two forks.
- Give the veggies a gentle stir to coat them in all that luscious broth.
- Serve everything on a large platter or scoop into bowls for a rustic presentation.
Serving Suggestions
- Serve with a side of buttered rolls, mashed potatoes, or steamed green beans.
- Spoon over buttered noodles or creamy polenta for a twist.
- Garnish with fresh parsley or cracked black pepper for a touch of brightness.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months—perfect for meal prep!
- Reheat: Gently warm in a saucepan or microwave, adding a splash of broth to loosen it up.
Nutrition Info (per serving)
- Calories: ~450 kcal
- Protein: ~40g
- Carbs: ~15g
- Fat: ~25g
Make This Pot Roast Your Own!
- Add mushrooms or parsnips for earthy sweetness
- Use red wine in place of some broth for deeper flavor
- Toss in a bay leaf or rosemary sprig for extra aromatics
- Try it with sweet potatoes for a twist on tradition
Comfort food doesn’t get easier (or cozier) than this!
From the rich aroma to the fall-apart tender meat, this Slow Cooker Pot Roast with Vegetables is everything you want in a home-cooked meal. Just set it, forget it, and enjoy a dish that tastes like you’ve been in the kitchen all day—without the work.
Serve it up, gather around, and dig in!
