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Cozy Slow Cooker Pot Roast Recipe with Carrots and Potatoes Made Easy

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A comforting and easy slow cooker pot roast with tender beef, carrots, and potatoes that delivers a warm, hearty meal perfect for cozy dinners or unexpected guests.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled)
  • 4 to 5 medium carrots, peeled and cut into chunks
  • 6 medium Yukon Gold or Russet potatoes, peeled and quartered
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup dry red wine (optional, e.g., Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Prep the vegetables: Peel and cut the carrots into large chunks. Quarter the potatoes to roughly the same size. Slice the onion into thick rings and mince the garlic.
  2. Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the roast on each side until deeply browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
  4. In the same skillet, sauté onions and garlic until softened and fragrant, about 3-4 minutes.
  5. Pour red wine (if using) into the skillet and simmer for 2 minutes, scraping the pan to loosen browned bits. Add tomato paste, Worcestershire sauce, and beef broth. Stir and bring to a simmer.
  6. Place carrots, potatoes, and thyme sprigs on top of the roast in the slow cooker. Add bay leaves.
  7. Pour the broth and wine mixture over the roast and vegetables, covering as much as possible.
  8. Cook on low for 8 hours without lifting the lid frequently.
  9. Remove bay leaves and thyme sprigs. Taste the broth and adjust salt and pepper if needed. Let the roast rest a few minutes before slicing against the grain.
  10. Serve warm with the rich juices spooned over the sliced roast and vegetables.

Notes

Searing the roast before slow cooking adds flavor and texture but can be skipped if short on time. Cut vegetables into similar-sized chunks to ensure even cooking. If no red wine is available, substitute with extra beef broth and a splash of balsamic vinegar. To thicken the broth after cooking, simmer with a flour or cornstarch slurry. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: slow cooker pot roast, beef pot roast, comfort food, easy dinner, carrots and potatoes, slow cooker recipe, cozy meal

Find it online: https://yumnode.com/cozy-slow-cooker-pot-roast-recipe-with-carrots-and-potatoes-made-easy/