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Cozy Slow Cooker Pot Roast with Vegetables

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A comforting slow cooker pot roast recipe featuring tender beef chuck roast and savory vegetables, perfect for cozy nights and easy meal prep.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled for tenderness)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for searing)
  • 3 cloves garlic, minced
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 1/2 cup dry red wine or additional beef broth (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 large carrots, peeled and cut into chunks
  • 3 medium Yukon Gold potatoes, cut into quarters
  • 2 celery stalks, sliced
  • 1 large onion, quartered
  • 8 ounces baby mushrooms, whole
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the 3-4 pound beef chuck roast dry with paper towels. Sprinkle 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper evenly on all sides.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for about 4-5 minutes per side until a deep brown crust forms. Transfer the roast to your slow cooker.
  3. Lower heat to medium. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1 cup beef broth and 1/2 cup dry red wine (or more broth if avoiding alcohol). Scrape browned bits off the pan bottom. Stir in 2 tablespoons tomato paste and 2 teaspoons Worcestershire sauce. Simmer for 2-3 minutes to thicken slightly. Pour over the roast in the slow cooker.
  4. Sprinkle 1 teaspoon dried thyme and 1 teaspoon dried rosemary over the roast. Arrange carrots, potatoes, celery, onion, and mushrooms around the roast.
  5. Cover and cook on low for 8-9 hours or on high for 4-5 hours until meat is fork-tender and vegetables are soft but not mushy.
  6. Remove roast and vegetables to a serving platter. To thicken gravy, skim fat from slow cooker liquid, simmer and reduce by half or whisk in a cornstarch slurry until desired thickness. Serve gravy on the side or over meat.
  7. Sprinkle freshly chopped parsley over the top. Slice the roast against the grain and serve.

Notes

Searing the meat before slow cooking adds depth of flavor. Cut vegetables into uniform chunks about 1.5 inches to avoid mushiness. Check slow cooker around 7 hours if it runs hot to prevent overcooking. For gluten-free, use coconut aminos instead of Worcestershire sauce. The recipe can also be cooked in a Dutch oven at 300°F for 3-4 hours.

Nutrition

Keywords: slow cooker pot roast, beef chuck roast, comfort food, slow cooked vegetables, easy dinner, cozy meal

Find it online: https://shimmersnack.com/cozy-slow-cooker-pot-roast-with-vegetables-easy-recipe-for-tender-meat/