Slow Cooker Pot Roast with Root Vegetables
Slow Cooker Pot Roast with Root Vegetables is the perfect comfort dish for chilly evenings or busy weeknights. This hearty recipe features a succulent chuck roast slow-cooked with sweet carrots and creamy potatoes, all simmered in a rich beef broth. With minimal prep time, you can let the slow cooker do all the work while you enjoy the cozy aromas wafting through your home. Whether you’re enjoying a casual family dinner or hosting friends, this pot roast will warm hearts and fill bellies.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 lbs Chuck Roast
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive Oil
- 1 large Onion (chopped)
- 4 Carrots (cut into chunks)
- 3–4 Yukon Gold or red Potatoes (quartered)
- 3 cups Beef Broth
- 2 sprigs Fresh Thyme
Instructions
- Season the chuck roast generously with salt and pepper.
- In a skillet over medium-high heat, heat olive oil and sear the roast on all sides until browned (about 4-5 minutes per side).
- Chop onion, carrots, and potatoes into bite-sized pieces.
- Place the browned roast in the slow cooker, surround it with vegetables, and pour beef broth over everything until just covered.
- Tuck thyme sprigs around the roast. Cover and cook on low for 8 hours or high for 4 hours.
- Once done cooking, carefully remove the roast, slice or shred as desired, and serve hot with vegetables and broth.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 345
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: - For extra flavor, add garlic cloves or bay leaves to the slow cooker. - Feel free to substitute root vegetables with seasonal options like parsnips or sweet potatoes. - Leftovers can be stored in an airtight container for up to three days.