Slow Cooker Pot Roast with Carrots and Potatoes

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Preparation Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6-8

There’s nothing more comforting than a warm, tender pot roast, slow-cooked to perfection. This Slow Cooker Pot Roast with Carrots and Potatoes is the ultimate set-it-and-forget-it meal that brings rich, savory flavors to your dinner table. The beef becomes melt-in-your-mouth tender, and the vegetables soak up all the flavors from the delicious broth, making this an ideal recipe for busy weeknights or cozy weekend dinners.

Ingredients:

  • 3-4 lbs beef chuck roast
  • 1 ½ lbs baby potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch (optional, for thickening the gravy)
  • 2 tablespoons cold water (optional, for thickening the gravy)

Instructions:

  1. Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.
  2. Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until a golden-brown crust forms (about 4-5 minutes per side). This step locks in the flavors and adds depth to the dish.
  3. Prepare the Slow Cooker: Place the seared roast in the slow cooker. Add the chopped onions, minced garlic, potatoes, and carrots around the meat.
  4. Make the Broth: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and rosemary. Pour the mixture over the roast and vegetables.
  5. Cook: Cover and cook on low for 8 hours (or on high for 4-5 hours). The beef should be tender and easily pull apart with a fork, and the vegetables should be cooked through.
  6. Optional – Thicken the Gravy: If you prefer a thicker gravy, mix the cornstarch and cold water in a small bowl. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  7. Serve: Transfer the roast and vegetables to a serving platter. Slice or shred the beef and serve with the flavorful gravy on top.

Nutrition Information (Per Serving):

  • Calories: 460
  • Protein: 38g
  • Carbohydrates: 25g
  • Fat: 22g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 780mg

Tips:

  • For an even richer flavor, you can substitute a cup of red wine for part of the beef broth.
  • Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.
  • Serve with warm dinner rolls or mashed potatoes for an even heartier meal.

Enjoy this classic and comforting Slow Cooker Pot Roast with Carrots and Potatoes, perfect for any occasion!

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