Description
Slow Cooker Pot Roast with Vegetables
Ingredients:
3–4 lbs beef chuck roast
2 tbsp olive oil
Salt and pepper to taste
1 large onion, sliced
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 lb baby potatoes, halved
1 lb baby carrots
2 tbsp fresh parsley, chopped (for garnish)
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Instructions:
Prepare the Beef:
Season the chuck roast generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side).
Assemble in Slow Cooker:
Place the seared roast in the slow cooker.
Add sliced onion and minced garlic on top.
In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the roast.
Add Vegetables:
Add baby potatoes and carrots around the roast.
Cook:
Cover and cook on low for 8–10 hours (or on high for 4–5 hours) until the meat is tender and falls apart easily.
Shred and Serve:
Remove the roast and shred it using two forks. Return the meat to the slow cooker and mix with the vegetables and sauce.
Garnish:
Sprinkle fresh parsley on top and serve hot.
Enjoy this comforting and hearty dish with crusty bread or over rice!
#PotRoast #ComfortFood
Step-by-Step Guide
1. Season & Sear: Pat the 3-4 lb beef chuck roast dry with paper towels. This is crucial for a good sear. Season all sides liberally with salt and pepper. In a large skillet over medium-high heat, add 2 tbsp olive oil. Once hot, carefully place the roast in the pan. Sear without moving for 3-4 minutes per side, until a deep brown crust forms.
2. Build the Base: Transfer the seared roast to your slow cooker. Scatter 1 sliced large onion and 4 minced garlic cloves over the top. In a medium bowl, whisk together 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 tsp dried rosemary until smooth. Pour this mixture over the roast.
3. Add Vegetables: Place 1 lb of halved baby potatoes and 1 lb of baby carrots around the sides of the roast, submerging them as much as possible in the liquid.
4. Slow Cook: Cover with the lid and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The roast is done when it shreds easily with a fork.
5. Final Touch: Carefully remove the roast to a cutting board or large bowl. Use two forks to shred the meat. For a thicker sauce, you can optionally mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker juices, letting it cook on HIGH for 15 minutes. Return the shredded meat to the pot, stir to combine with the vegetables and sauce, and garnish with 2 tbsp of fresh chopped parsley.
Serving Suggestions
This hearty pot roast is a complete meal but pairs wonderfully with sides that soak up the rich gravy. Serve it over a bed of creamy mashed potatoes, buttered egg noodles, or steamed rice. A slice of warm, crusty bread or a flaky biscuit is perfect for cleaning your plate. For a fresh contrast, add a simple side salad with a bright vinaigrette.
How-to Summary
Season and sear a chuck roast to build flavor. Place it in a slow cooker with onion, garlic, and a savory broth mixture. Add potatoes and carrots. Cook on low for 8-10 hours until fork-tender. Shred the meat, mix it back into the sauce and vegetables, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different cut of beef? Chuck roast is ideal for slow cooking due to its marbling, which breaks down into tenderness. Brisket or bottom round can work but may be slightly less juicy.
Do I have to sear the meat first? While you can skip it, searing creates a flavorful crust (the Maillard reaction) that adds significant depth to the final dish. It’s highly recommended.
Can I add other vegetables? Absolutely. Celery, parsnips, or mushrooms are great additions. Add sturdier veggies at the beginning. For softer vegetables like peas or green beans, stir them in during the last 30 minutes of cooking.
How can I thicken the sauce? After removing the meat and vegetables, pour the juices into a saucepan. Simmer to reduce, or make a slurry with 2 tbsp cornstarch and 3 tbsp cold water. Whisk it into the simmering juices until thickened.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot on the stove over low heat or in the microwave, adding a splash of broth if needed.
Common Mistakes to Avoid
- Not Searing the Meat: Skipping this step results in less complex flavor.
- Overcrowding the Skillet: Sear the roast in a large, hot pan to avoid steaming it.
- Lifting the Lid: Resist the urge to peek! Each lift releases heat and steam, adding significant cooking time.
- Adding Delicate Vegetables Too Early: Ingredients like zucchini will turn to mush if added at the start. Add them in the final hour.
- Underseasoning: Be generous with salt and pepper initially, as the flavors dilute during the long cook time.
Conclusion
This Slow Cooker Pot Roast with Vegetables is the ultimate hands-off comfort meal. By following the simple steps of searing and slow cooking, you’re guaranteed a tender, flavorful result that makes the whole house smell amazing. It’s a forgiving, versatile recipe perfect for busy weeks and cozy weekends alike. With the detailed guide and tips provided, you can now master this classic dish and enjoy its delicious rewards.