Slow Cooker Pot Roast with Tender Veggies

Introduction

There’s nothing cozier or more satisfying than coming home to the savory aroma of a Slow Cooker Pot Roast with Tender Veggies. This classic comfort dish delivers melt-in-your-mouth meat, perfectly cooked vegetables, and a robust gravy, all with minimal hands-on effort. Ideal for family dinners or meal prepping, it’s a game-changer for anyone craving hearty, homemade flavor without the fuss.

Why This Pot Roast Recipe Is a Must-Try

The beauty of this dish is its simplicity and crowd-pleasing appeal. The slow cooker melds all ingredients until the beef is fork-tender and every vegetable soaks up the rich, herby juices. With just a few prep steps and the right kitchen tools, you’ll have a main course that’s filling, flavorful, and truly feels like home.

Essential Prep: Chopping the Veggies

A smooth, efficient prep session is key. Cut carrots, potatoes, celery, and onions into hearty chunks. To streamline the chopping and keep your prep time short, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. It quickly dices veggies to uniform size, ensuring even cooking and an attractive final presentation.

Slow Cooking for Supreme Tenderness

Once your ingredients are prepped, it’s all about layering for maximum flavor. Brown the roast briefly on the stovetop for deeper caramelization (or skip this step if you’re pressed for time), place everything in the slow cooker, pour over beef broth and seasonings, and let time do the rest. A digital ThermoPro TP19H Digital Meat Thermometer for Cooking ensures perfect doneness, while the gentle heat coaxes the best texture from your veggies.

Serving, Storing, and Making the Most of Leftovers

Serve your pot roast with a ladle of its cooking juices or strain the liquid into a saucepan and simmer to thicken for a luscious gravy. Store leftovers in the Rubbermaid Brilliance Food Storage Containers for easy meal prep or next-day lunches. Enjoy in the Bentgo Salad Container for an attractive, spill-proof meal on the go.

Nutritional Information and Serving Size

This recipe makes approximately 6 hearty servings. Each portion contains around 400–500 calories, depending on the cut of roast and the ratio of potatoes to other vegetables. It’s a balanced, protein-rich meal perfect for fueling busy days.

Slow Cooker Pot Roast with Tender Veggies

With fall-apart beef, perfectly cooked root veggies, and a savory, well-rounded sauce, this slow cooker recipe is bound to please every palate at the table. Its ease of preparation and versatility make it one of the most reliable comfort meals around.

Ingredients
3–4 lb beef chuck roast
1.5 lbs baby potatoes, halved
4 carrots, peeled and cut into large chunks
3 celery stalks, cut into large chunks
1 large yellow onion, quartered
4 garlic cloves, smashed
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
2 tsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
1–2 bay leaves
Kosher salt and black pepper, to taste
2 tbsp oil (for browning, optional)
Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep all veggies with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even results and time-saving efficiency.
2. Optional: In a skillet, heat oil over medium-high. Sear the roast on all sides until nicely browned for extra flavor, using heat-resistant KitchenAid Ribbed Soft Silicone Oven Mitt Set to protect your hands during transfer.
3. Layer onions, carrots, celery, and potatoes in the bottom of your slow cooker. Place the beef roast on top.
4. Add garlic cloves, herbs, bay leaves, and season with salt and pepper.
5. In a bowl, whisk beef broth, Worcestershire, and tomato paste. Pour mixture over the roast and veggies.
6. Cover and cook on low for 8–10 hours (or high for 5–6 hours) until the beef easily shreds with a fork. Check doneness with the ThermoPro TP19H Digital Meat Thermometer—it should reach at least 195°F for optimal tenderness.
7. Remove bay leaves. Shred or thick-slice the beef. Garnish with fresh parsley and serve alongside juicy, tender veggies.
8. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy next-day enjoyment.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 8–10 hours (low) or 5–6 hours (high)

Total Time: 8 hours 20 minutes (low) or 5 hours 20 minutes (high)