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Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast with Vegetables

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Prep Time 12 minutes
Cook Time 9 hours
Total Time 9 hours
Servings: 8 people
Course: dinner
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the Roast
  • 3 –4 lb beef chuck roast
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Vegetables
  • 4 –5 large carrots cut into chunks
  • 4 medium potatoes cut into large pieces
  • 1 large onion roughly chopped
  • 2 celery stalks sliced
For the Broth & Flavor Base
  • 3 cups beef broth low sodium preferred
  • 3 –4 garlic cloves minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
Optional Add-Ins
  • Mushrooms
  • Turnips
  • Red wine ½ cup for extra depth
  • Fresh herbs for serving

Equipment

  • Slow cooker (crock pot)
  • Large skillet (optional, for searing meat)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs
  • Wooden spoon or ladle

Method
 

Season and Sear the Roast
  1. Pat the roast dry and season generously with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned—about 3–4 minutes per side.
  3. Why this matters: Searing builds caramelized flavor that gives the gravy richness and helps lock moisture into the roast.
Layer the Vegetables
  1. Place the potatoes, carrots, onions, and celery at the bottom of the slow cooker.
  2. This creates a “vegetable bed” that lifts the meat slightly and helps the vegetables cook evenly while absorbing all the savory juices.
Add the Roast and Flavor Base
  1. Place the seared roast on top of the vegetables.
  2. Whisk together broth, Worcestershire sauce, tomato paste, garlic, thyme, and rosemary. Pour the mixture around (not directly on top of) the roast to keep the seasoning intact.
  3. Add bay leaves.
Slow Cook Until Tender
  1. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the roast is fork-tender and the vegetables are soft.
  2. A perfectly cooked pot roast should shred easily with a gentle pull of a fork.
Shred and Serve
  1. Remove the roast from the slow cooker and shred or slice it. Remove bay leaves and gently stir the vegetables.
  2. Serve the roast with vegetables in a deep bowl, spooning plenty of broth over the top.
  3. To thicken the broth into gravy, whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the hot liquid and simmer for a few minutes.