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Slow Cooked Beef Pot Roast With Vegetables

Slow Cooked Beef Pot Roast with Vegetables

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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Large Skillet or Dutch Oven For Searing
  • Slow cooker 6-quart Capacity or Larger
  • Sharp knife and cutting board
  • Measuring cups and spoons

Ingredients
  

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)

Instructions
 

Prep and Sear the Roast

  1. Pat the beef roast dry with paper towels. Season generously with salt and black pepper.
  2. 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

  1. 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

  1. 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

  1. 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)

  1. 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

  1. 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.