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Classic Pot Roast with Vegetables – Easy Slow Cooker Dinner Recipe

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This classic pot roast with vegetables is a hearty, comforting slow cooker meal featuring tender beef, root vegetables, and a savory braising liquid. It’s a foolproof, family-friendly recipe perfect for busy weeknights or cozy Sunday dinners.

Ingredients

Scale
  • 3 to 4 lbs beef chuck roast
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 5–6 medium Yukon Gold or red potatoes, quartered
  • 2 medium yellow onions, cut into wedges
  • 3 celery stalks, cut into chunks
  • 4 garlic cloves, minced
  • 2 cups low-sodium beef broth or stock
  • 1 cup dry red wine (optional, substitute with more broth if desired)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 2 tsp fresh)
  • 1 tsp dried rosemary (or 2 tsp fresh)
  • 1 large bay leaf
  • Fresh parsley, chopped (for garnish, optional)
  • Crusty bread or mashed potatoes (for serving, optional)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and black pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until a deep golden crust forms.
  3. While the beef is browning, peel and chop carrots, quarter the potatoes, slice the celery, cut onions into wedges, and mince the garlic.
  4. Add potatoes, carrots, celery, and onions to the bottom of the slow cooker. Sprinkle minced garlic over the top.
  5. Place the seared chuck roast on top of the vegetables.
  6. In a bowl, combine beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir until tomato paste dissolves.
  7. Pour the braising liquid evenly over the roast and vegetables in the slow cooker.
  8. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef shreds easily with a fork and vegetables are tender.
  9. Remove the bay leaf. Taste and adjust salt or pepper as needed.
  10. For a thicker sauce, transfer 1 cup of cooking liquid to a saucepan, whisk with 1 tbsp cornstarch mixed with 2 tbsp water, simmer until thickened, then pour back over the pot roast.
  11. Garnish with chopped fresh parsley if desired. Serve hot with plenty of veggies and sauce.

Notes

For best flavor, always sear the beef before slow cooking. Use fresh herbs if available for extra aroma. The recipe is naturally gluten-free if you use gluten-free broth and Worcestershire sauce. Leftovers taste even better the next day and can be frozen for up to 3 months. For a thicker sauce, use a cornstarch slurry. You can substitute root vegetables or adjust seasonings to taste.

Nutrition

Keywords: pot roast, slow cooker, beef, comfort food, classic, vegetables, easy dinner, family meal, gluten-free, one pot

Find it online: https://yumnode.com/classic-pot-roast-with-vegetables-easy-slow-cooker-dinner-recipe/