Slow Cooker Beef Pot Roast with Root Vegetables
Make Slow Cooker Beef Pot Roast with Root Vegetables, an American dinner recipe with Beef Chuck Roast, Salt, Black Pepper. It has about 6-8 hours, about 550 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Slow Cooker Beef Pot Roast with Root Vegetables is an American dinner recipe that takes about 6-8 hours, makes 6 servings, has about 550 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSlow Cooker Beef Pot Roast with Root Vegetables ingredients
- 3 lbs Beef Chuck Roast
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 large, chopped Yellow Onions
- 4 large, peeled and cut in Carrots
- 3 cut into 2-inch pieces Celery Stalks
- 1.5 lbs, small, halved or qu Red Potatoes
- 4 cloves, minced Garlic
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 Bay Leaves
- 2 tbsp Cornstarch
- 2 tbsp Cold Water
Watch how to make Slow Cooker Beef Pot Roast with Root Vegetables
Follow the key cooking steps, then use the full instructions below for measurements and timing.
How to make Slow Cooker Beef Pot Roast with Root Vegetables
- Pat beef roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- Transfer the seared beef to the slow cooker.
- Add chopped onions, carrots, celery, and potatoes around the beef in the slow cooker.
- In the same skillet (no need to clean), add minced garlic and sauté for 1 minute until fragrant.
- Stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Pour the broth mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
- Carefully remove the beef and vegetables to a platter and tent with foil to keep warm. Discard bay leaves.
- To thicken the gravy: Skim any excess fat from the liquid in the slow cooker. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the liquid in the slow cooker. Cook on high for 15-20 minutes, or until the gravy has thickened, stirring occasionally.
- Serve the pot roast sliced or shredded, with the root vegetables and plenty of thickened gravy.
Slow Cooker Beef Pot Roast with Root Vegetables FAQ
How do I make Slow Cooker Beef Pot Roast with Root Vegetables?
Make Slow Cooker Beef Pot Roast with Root Vegetables by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Slow Cooker Beef Pot Roast with Root Vegetables?
The main ingredients include Beef Chuck Roast, Salt, Black Pepper, Olive Oil, Yellow Onions. The full ingredient list is included on this page.
How long does Slow Cooker Beef Pot Roast with Root Vegetables take?
This recipe takes about 6-8 hours, depending on prep speed and kitchen equipment.
How many calories are in Slow Cooker Beef Pot Roast with Root Vegetables?
Recipe Genius estimates about 550 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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