If you’ve been hunting for the ultimate cozy meal, I can’t recommend this Slow Cooker Pot Roast with Vegetables Recipe enough. It’s one of those dishes that feels like a warm hug after a busy day. Tender, juicy beef slow-cooked to perfection alongside hearty potatoes and carrots—it’s comfort food at its finest, and I promise you, once you make this, it’ll be a repeat favorite in your home.
Why You’ll Love This Recipe
- Effortless Cooking: Just season, sear, and set your slow cooker—walk away and let it work its magic all day.
- Rich, Deep Flavors: Browning the roast and deglazing the pan build a beefy broth that elevates every bite.
- One-Pot Meal: Meat and vegetables cook together, making cleanup a breeze and your kitchen smell incredible.
- Super Versatile: Adapt this recipe easily with your favorite herbs or veggies for a personalized twist.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Pot Roast with Vegetables Recipe plays a part in creating layers of flavor and texture. I love using fresh herbs for that little something extra, and choosing Yukon gold potatoes because they hold their shape beautifully and have the perfect creaminess.
- Olive oil: Using divided olive oil lets you sear the roast perfectly and sauté onions for flavor without overcrowding your pan.
- Chuck roast: This cut is my go-to for pot roast—the marbling makes it super tender and flavorful after slow cooking.
- Salt and freshly ground black pepper: Simple seasoning that enhances rather than masks the beef’s natural flavor.
- Yellow onion: Adds sweetness and depth when sautéed, balancing the savory meat.
- Garlic cloves: Minced garlic gives an aromatic punch that permeates throughout the dish.
- Beef broth: Provides a rich base for the braising liquid, helping the meat stay moist and the vegetables absorb yumminess.
- Worcestershire sauce: A secret weapon for adding umami and complexity to the broth.
- Fresh thyme and rosemary: Fresh herbs always win in my book—they bring that fresh herbal aroma you just can’t get from dried.
- Yukon gold potatoes: I prefer small ones so they cook evenly—no mushy or undercooked spots!
- Carrots: Peeled and chunky so they remain tender but don’t disintegrate after hours in the slow cooker.
- Cornstarch mixed with beef broth (optional): Perfect for thickening the gravy if you like a luscious sauce.
- Fresh parsley: A bright, fresh finish that makes the dish pop visually and flavor-wise.
Variations
I love making this recipe my own by swapping in different veggies or herbs depending on the season. Feel free to play around—it’s your comfort food after all!
- Vegetable Swaps: Sometimes, I add parsnips or turnips in place of some carrots for an earthier flavor that my family loves.
- Herb Variations: If fresh rosemary isn’t on hand, dried works fine, or try adding a bay leaf for a subtle twist.
- Make it Spicy: Adding a dash of smoked paprika or crushed red pepper flakes adds a warm kick without overpowering.
- Low-Sodium Option: Use low-sodium beef broth and skip extra salt until after cooking to keep sodium in check.
How to Make Slow Cooker Pot Roast with Vegetables Recipe
Step 1: Sear the Roast for Maximum Flavor
First up, heat 1 tablespoon of olive oil in a large pot over medium-high heat. While it warms, pat your chuck roast dry with paper towels—this step is key for a nice golden crust. Season it liberally with salt and pepper all over. Once the oil is shimmering, sear the roast for 4 to 5 minutes on each side until you get that rich brown color. Don’t rush this part; it’s where a lot of your deep beef flavor comes from. Then, transfer that beautifully browned roast to the slow cooker.
Step 2: Sauté Aromatics and Deglaze the Pan
Add the remaining 1/2 tablespoon olive oil to your pot and toss in your thick onion slices. Sauté for about 2 minutes until fragrant and starting to soften. Then toss in the minced garlic and cook for another 30 seconds—you want that garlic flavor to pop but not burn. Pour this aromatic mixture over the roast in your slow cooker. Next, pour in the beef broth, Worcestershire sauce, thyme, and rosemary back into the pot. Use a wooden spoon to scrape up the browned bits stuck to the bottom—those bits are flavor gold! Let it simmer just 15 seconds, then remove the pot from heat.
Step 3: Add Your Vegetables and Slow Cook
Layer the whole Yukon gold potatoes and carrot chunks over the onions in the slow cooker. Pour the beef broth mixture evenly over the vegetables, then season with a bit more salt and pepper on top. Cover your slow cooker and select the low heat setting. Now the hardest part: waiting. Cook everything for 8 to 9 hours, until the beef is fall-apart tender and the veggies are cooked through but not mushy. I like to start mine before work and come home to that amazing aroma welcoming me.
Step 4: Shred Roast and Make Gravy (Optional but Recommended)
Once it’s done, remove the roast and veggies from the slow cooker. I usually shred the beef with two forks—discard any excess fat. If you want to keep your potatoes whole or slice them up is totally up to you. For a luscious gravy, pour the remaining broth through a fine mesh strainer into a small saucepan. Whisk together cornstarch and 3 tablespoons beef broth until smooth and stir it into the saucepan. Heat over medium-high until it comes to a simmer and thickens—about 30 to 60 seconds. Pour that gravy right over your roast and veggies, then sprinkle with fresh parsley to brighten it all up.
Pro Tips for Making Slow Cooker Pot Roast with Vegetables Recipe
- Patience is Key: Resist the urge to lift the lid during cooking—the slow cooker needs the heat steady for perfect tenderness.
- Sear for Success: I learned that skipping the sear saves time but costs flavor—don’t skip it!
- Uniform Veggie Sizes: Cutting carrots into even pieces helps them cook evenly and look great on the plate.
- Thicken Gravy Last: I avoid adding cornstarch directly in the slow cooker because it can get slimy—thicken on the stove for silky gravy.
How to Serve Slow Cooker Pot Roast with Vegetables Recipe
Garnishes
Freshly chopped parsley is my favorite garnish because it adds a pop of color and a refreshing hint to an otherwise rich dish. If you want to fancy it up, a squeeze of fresh lemon juice over the top brightens the flavors beautifully without overpowering the roast.
Side Dishes
I usually keep sides simple since your slow cooker potatoes and carrots are pretty hearty. A crisp green salad or steamed green beans with a little garlic butter complements the richness perfectly. If you want to stretch it further, buttery dinner rolls or crusty bread are great for soaking up that gravy.
Creative Ways to Present
For holiday dinners or special occasions, I like serving the shredded pot roast on a large platter surrounded by the colorful veggies and a drizzle of glossy gravy. Leaving the potatoes whole makes it look rustic and inviting. You could also pile the beef and veggies over creamy mashed potatoes or buttery polenta for a comforting twist.
Make Ahead and Storage
Storing Leftovers
After enjoying fresh, I store leftovers in airtight containers and refrigerate up to 3 days. I find the flavors actually deepen overnight, making the next-day pot roast tastier. Just keep the shredded beef and veggies with some broth to maintain moisture when reheating.
Freezing
This recipe freezes beautifully—just portion the shredded beef, vegetables, and gravy into freezer-safe containers or bags. When you thaw, I recommend overnight in the fridge for best texture. It’s a great option if you want to prepare meals ahead for busy weeks.
Reheating
I gently reheat leftovers on the stovetop over low heat, adding a splash of water or broth if needed to keep things juicy. Microwaving works in a pinch, but low and slow on the stove retains the best texture without drying out the meat or veggies.
FAQs
-
Can I use a different cut of beef for the pot roast?
Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, brisket or round roast can also work. Just expect a slightly different texture and adjust cooking time accordingly. The key is choosing a cut suitable for long, slow cooking to break down connective tissue and achieve tenderness.
-
Do I really need to sear the roast before slow cooking?
Searing isn’t absolutely required, but I highly recommend it. It creates a rich brown crust and develops deep flavor through the Maillard reaction. Plus, deglazing the pan after searing adds incredible taste to the broth, which enhances the whole dish. Skipping this step can result in a milder flavor.
-
Can I add other vegetables to this slow cooker pot roast?
Definitely! Vegetables like parsnips, celery root, or pearl onions work wonderfully. Just remember to cut veggies into similar sizes and add those that cook faster later in the process to avoid mushiness. Root veggies are best when cooked the full time alongside the roast.
-
How do I make gravy thicker if it’s too thin?
Whisk together cornstarch and cold beef broth before stirring it into the simmering liquid. Keep stirring until the gravy thickens and reaches your desired consistency. Avoid adding cornstarch directly to the slow cooker broth to prevent a gummy texture.
-
Can I cook this on high in the slow cooker?
You can, though I find the low and slow method produces the most tender, juicy pot roast. Cooking on high reduces cook time but risks drying out the meat if not timed carefully. If using high, check for doneness around 4 to 5 hours.
Final Thoughts
This Slow Cooker Pot Roast with Vegetables Recipe is truly one of those soul-warming meals that never gets old. I’ve made it countless times, especially on chilly weekends or when friends are over, and every time it brings people around the table with smiles. If you want a hands-off, hearty dinner that feels like home, give this recipe a try—I’m betting you’ll fall in love just like I did. Plus, there’s nothing quite like the joy of coming home to a house that smells like a delicious roast is waiting for you.
Print
Slow Cooker Pot Roast with Vegetables Recipe
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pot Roast is a comforting, hearty classic perfect for any day of the week. Tender chuck roast slow-cooked with garlic, fresh herbs, onions, carrots, and Yukon gold potatoes, all simmered to perfection. The rich, savory flavors develop beautifully over 8 to 9 hours, resulting in melt-in-your-mouth meat and perfectly cooked vegetables. The optional cornstarch-thickened gravy adds the perfect finishing touch, making this dish a satisfying meal that’s easy to prepare and packed with homestyle goodness.
Ingredients
Meat and Seasoning
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (about 1 1/2 Tbsp)
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
Liquids and Herbs
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
Gravy (Optional)
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth
Garnish
- 2 Tbsp chopped fresh parsley
Instructions
- Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and season generously with salt and freshly ground black pepper. Sear the roast in the hot pot until deeply browned on both sides, about 4 to 5 minutes per side, to develop flavor.
- Prepare Slow Cooker Base: Transfer the seared roast to the slow cooker. Add the remaining 1/2 Tbsp olive oil to the pot, then sauté the sliced onions for about 2 minutes until slightly softened. Add the minced garlic and sauté for another 30 seconds, releasing their aromas. Pour this onion-garlic mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds while scraping up any browned bits stuck to the bottom of the pot, which adds deep flavor. Remove the pot from heat.
- Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces on top of the onion mixture in the slow cooker. Pour the deglazed broth mixture evenly over the vegetables and roast. Season with salt and pepper to taste.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours until the roast is tender and the vegetables are cooked through.
- Prepare the Meat and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast using forks discarding any excess fat. You may cut the potatoes if desired for easier serving.
- Optional Gravy: For a thicker gravy, strain the cooking liquid from the slow cooker through a fine mesh sieve into a small saucepan. Whisk the cornstarch with 3 Tbsp beef broth to make a slurry and add it to the saucepan. Heat over medium-high heat, stirring constantly, until it simmers and thickens, about 30 to 60 seconds.
- Serve: Plate the shredded roast and vegetables, pour the prepared gravy over the top, and sprinkle with chopped fresh parsley for a fresh finish.
Notes
- Slow Cooker Pot Roast is the ultimate comfort food — a hearty, flavorful dish made with simple, real ingredients that are perfect for a homestyle family meal.
- Searing the roast before slow cooking adds depth of flavor and locks in juices.
- Using fresh herbs like thyme and rosemary enhances the aroma and taste beautifully.
- You can adjust the thickness of the gravy to your liking or skip it entirely if preferred.
- This dish is perfect for meal prep as leftovers reheat wonderfully and flavors deepen overnight.
- For ease, use small Yukon gold potatoes whole to ensure even cooking with the roast and vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 453 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 156 mg
