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Cozy Slow Cooker Pot Roast Recipe with Root Vegetables

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A simple, hands-off slow cooker pot roast with root vegetables that yields tender, flavorful meat and perfectly cooked veggies. Perfect for cozy dinners with minimal prep.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium russet potatoes, peeled and quartered
  • 2 medium parsnips, peeled and cut into chunks (optional)
  • 1 large yellow onion, quartered
  • 3 garlic cloves, minced
  • 2 cups beef broth (preferably low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil (for searing, optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables: Peel and chop carrots, potatoes, parsnips (if using), and quarter the onion. Set aside.
  2. Season the roast: Pat the beef chuck dry with paper towels. Season all sides generously with salt and pepper.
  3. Optional searing: Heat olive oil in a large skillet over medium-high heat. When hot, add the roast and brown on all sides (about 3-4 minutes per side). This step adds flavor but can be skipped for convenience.
  4. Place vegetables in slow cooker: Spread the carrots, potatoes, parsnips, and onions evenly on the bottom of the slow cooker. Sprinkle minced garlic over the vegetables.
  5. Add the roast: Place the seared (or unseared) beef on top of the vegetables.
  6. Mix liquids and seasonings: In a small bowl, whisk together beef broth, tomato paste, and Worcestershire sauce until smooth. Pour this mixture over the roast and vegetables.
  7. Add herbs: Tuck fresh thyme sprigs and bay leaves around the beef and vegetables.
  8. Cook low and slow: Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours. The roast should be fork-tender and vegetables soft but not mushy.
  9. Check seasoning: About 30 minutes before serving, taste the broth and adjust salt and pepper if needed.
  10. Serve: Remove bay leaves and thyme stems. Slice or shred the roast and serve alongside the root vegetables, spooning the savory juices over everything.

Notes

Searing the beef before slow cooking adds flavor but can be skipped for convenience. Use room temperature beef for even cooking. Cut vegetables into similar-sized chunks for uniform cooking. Avoid lifting the slow cooker lid during cooking to maintain temperature. For thicker gravy, remove roast and veggies, then whisk in cornstarch slurry and cook on high for 10 minutes.

Nutrition

Keywords: slow cooker pot roast, root vegetables, easy pot roast, cozy dinner, beef chuck roast, slow cooker recipe, comfort food

Find it online: https://perkypan.com/cozy-slow-cooker-pot-roast-recipe-with-root-vegetables-easy-and-perfect/