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This Slow Cooker Pot Roast with Root Vegetables is the ultimate comfort meal. Tender, slow-cooked beef melts in your mouth, surrounded by hearty carrots, potatoes, and onions, all infused with rich, savory flavors. Perfect for family dinners, holiday gatherings, or cozy weeknight meals, this recipe makes a complete, one-pot dinner with minimal effort. The slow cooker ensures the beef becomes fork-tender and the vegetables soak up the delicious juices. It’s a hearty, homey dish that fills your kitchen with an irresistible aroma. Save this recipe to your collection for easy, stress-free dinners that taste like they’ve been cooking all day. Why You’ll Love This Recipe Slow cooker does all the work while you go about your day Tender, melt-in-your-mouth beef every time Root vegetables absorb rich flavors from the pot roast Perfect for meal prep or feeding a crowd Pork-free and family-friendly Ingredients 3–4 lbs beef chuck roast 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon dried rosemary 4 medium carrots, peeled and cut into large chunks 3 medium potatoes, cut into large chunks 2 celery stalks, chopped 1 medium onion, cut into wedges 3 cloves garlic, minced 2 cups beef broth 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 tablespoons cornstarch (optional, for thickening) 2 tablespoons water (optional, for thickening) Step-by-Step Instructions Pat the beef roast dry and season generously with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Transfer the seared roast to the slow cooker. Add carrots, potatoes, celery, onion, and garlic around the roast. In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the roast and vegetables. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Optional: Remove the meat and vegetables from the slow cooker. Mix cornstarch and water in a small bowl, then stir into the juices in the slow cooker. Cook on HIGH for 5–10 minutes until the gravy thickens. Slice or shred the roast and serve with the root vegetables, topped with the rich gravy. Tips & Variations Use a chuck roast for the best tender texture For added depth, sear the vegetables lightly before adding to the slow cooker Add parsnips or turnips along with the other root vegetables for a twist Garnish with fresh thyme or parsley for presentation If you prefer a thicker gravy, reduce the liquid slightly or use cornstarch slurry Storage & Freezer Instructions Refrigerate leftovers in an airtight container for up to 4 days Reheat portions in a skillet over medium heat or microwave until warmed through Freeze cooked pot roast and vegetables in airtight containers for up to 3 months Thaw in the refrigerator overnight before reheating Serving & Pairing Ideas Serve over creamy mashed potatoes or buttered egg noodles Pair with crusty bread to soak up the gravy Add a simple green salad or steamed green beans for balance Serve with roasted garlic or caramelized onions for extra flavor Frequently Asked Questions Can I cook this roast without searing first? Yes, but searing adds a deeper flavor and richer color to the meat. It’s worth the extra few minutes if you want that classic pot roast taste. How do I know when the beef is done? The beef is ready when it’s fork-tender and pulls apart easily. Cooking times vary slightly depending on the roast size and slow cooker model. Can I use other types of beef for this recipe? Chuck roast is best for tenderness, but brisket or rump roast can also work. Adjust cooking times as needed for different cuts. Can I make this gluten-free? Yes. Ensure your Worcestershire sauce is gluten-free and skip the cornstarch if you want a naturally thickened gravy. Ready to Make It? This Slow Cooker Pot Roast with Root Vegetables is comfort food at its finest. Tender, savory, and full of flavor, it’s a hands-off dinner that feeds the whole family. Add this recipe to your slow cooker rotation for effortless, satisfying meals. You Might Also Like Classic Cottage Pie – Hearty beef and vegetable filling topped with creamy mashed potatoes Slow Cooker Garlic Butter Chicken – Juicy chicken cooked in rich garlic butter sauce Creamy Chicken Florentine – Savory chicken and spinach baked in a creamy sauce Classic Irish Colcannon – Mashed potatoes with cabbage and butter for traditional comfort

Slow Cooker Pot Roast with Root Vegetables

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  • Author: Myla
  • Total Time: 315
  • Yield: 6 1x

Description

Slow Cooker Pot Roast with Root Vegetables is a tender, savory one-pot meal with carrots, potatoes, celery, and rich gravy, perfect for family dinners.

Ingredients

Scale

3–4 lbs beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 medium carrots, chopped

3 medium potatoes, chopped

2 celery stalks, chopped

1 medium onion, wedged

3 cloves garlic, minced

2 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 tablespoons cornstarch (optional)

2 tablespoons water (optional)

Instructions

1. Season and sear the roast.

2. Place roast in slow cooker and add vegetables.

3. Mix broth, tomato paste, Worcestershire sauce, and herbs; pour over roast.

4. Cook on LOW 8 hours or HIGH 4–5 hours.

5. Optional: Thicken gravy with cornstarch slurry.

6. Serve meat and vegetables with gravy.

Notes

Use chuck roast for best tenderness.

Add parsnips or turnips for variety.

  • Prep Time: 15
  • Cook Time: 300
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 520
  • Sugar: 5
  • Sodium: 780
  • Fat: 28
  • Saturated Fat: 11
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 24
  • Fiber: 4
  • Protein: 45
  • Cholesterol: 150

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