Few dishes capture the comfort of home like a slow-cooked beef pot roast with tender vegetables. This classic recipe is the epitome of a set-it-and-forget-it meal, perfect for lazy Sundays or busy weekdays when you need a hearty, flavorful dinner waiting for you. With a succulent beef roast, perfectly cooked carrots, potatoes, and a savory gravy, this dish is bound to become a family favorite.
Slow Cooked Beef Pot Roast with Vegetables
Prep Time 20 minutes mins
Cook Time 10 hours hrs
Total Time 10 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Large Skillet or Dutch Oven For Searing
Slow cooker 6-quart Capacity or Larger
Sharp knife and cutting board
Measuring cups and spoons
For the roast
- 3 – 4 lb chuck roast or brisket for a leaner option
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cups beef broth
- 1 cup red wine optional, substitute with additional broth if preferred
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 4 cloves garlic minced
- 1 large onion sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
For the vegetables
- 4 medium carrots peeled and cut into large chunks
- 4 medium potatoes quartered (Yukon Gold or red potatoes work best)
- 2 celery stalks cut into chunks
- 1 cup parsnips peeled and chopped (optional)
Prep and Sear the Roast
Pat the beef roast dry with paper towels. Season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. This locks in the flavor.
Prepare the Slow Cooker Base
In the slow cooker, whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Add garlic, onion slices, thyme, and rosemary.
Assemble the Ingredients
Place the seared roast into the slow cooker. Arrange the carrots, potatoes, celery, and parsnips (if using) around the meat. Spoon some of the broth mixture over the meat and veggies.
Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 5–6 hours. The roast should be tender enough to shred with a fork, and the vegetables soft but not mushy.
Make the Gravy (Optional)
Once the roast is done, remove the meat and vegetables from the slow cooker. Strain the cooking liquid and pour it into a saucepan. Simmer and reduce over medium heat until thickened, adding a slurry of cornstarch and water if needed.
Serve and Enjoy
Serve the roast sliced or shredded, alongside the vegetables, drizzled with the savory gravy. Pair with crusty bread or buttery dinner rolls for a complete meal.
Pairings
This dish pairs wonderfully with a robust red wine like Cabernet Sauvignon or Malbec. For a non-alcoholic option, try a sparkling apple cider. A crisp side salad with vinaigrette or a warm serving of buttered peas complements the meal beautifully.
FAQs
1. What cut of beef works best for pot roast?
Chuck roast is the most popular choice because of its marbling and tenderness when slow-cooked. Brisket and bottom round roast are leaner alternatives but may require longer cooking times for tenderness.
2. Can I add other vegetables?
Absolutely! Mushrooms, pearl onions, or even sweet potatoes make excellent additions.
3. Do I have to sear the meat?
While searing is optional, it adds a depth of flavor and creates a beautiful crust on the roast. It’s worth the extra step!
4. Can I make this in an Instant Pot?
Yes! Use the sauté function to sear the meat, then pressure cook on high for about 60–75 minutes, depending on the size of the roast.
