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Pot Roast with Vegetables

Pot Roast with Vegetables

A deeply comforting, fall-apart tender pot roast slow-cooked with hearty root vegetables, aromatic herbs, and a rich savory broth. This classic family-friendly recipe delivers melt-in-your-mouth beef and perfectly tender vegetables — all made effortlessly in the slow cooker.

6 servings · Prep 25 min · Cook 480 min · Total 505 min

American · Dinner · Main Course

Ingredients

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  • 3 lb beef chuck roast trimmed of excess fat
  • 1.5 tsp kosher salt plus more
  • 1 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
  • 1 large yellow onion halved and sliced into half-moons
  • 4 cloves garlic minced
  • 4 medium carrots peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes cut into 2-inch chunks
  • 3 stalks celery cut into 1-inch pieces
  • 2 tbsp tomato paste
  • 1.5 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 whole fresh rosemary sprigs
  • 2 tbsp fresh flat-leaf parsley roughly chopped

Equipment

  • Oven
  • Stovetop
  • Slow Cooker
  • Skillet
  • Paper Towel
  • Fork
  • Wooden Spoon
  • Platter
  • Serving Platter
  • Measuring Cups
  • Knife
  • Serving Platters (Large)
  • Pan
  • Tongs
  • Measuring Spoons
  • Cutting Board
  • Dipping Fork

Instructions

  1. Pat the @[Beef Chuck Roast] dry with #[Paper Towel], then season all over with the @[Kosher Salt] and @[Black Pepper]. Heat the @[Vegetable Oil] in a #[Skillet] over ^[medium-high heat] until shimmering. Sear the roast for ~[3–4 minutes] per side until a deep brown crust forms. Transfer to the #[Slow Cooker] insert.
  2. In the same #[Skillet], reduce heat to ^[medium] and add the sliced @[Yellow Onion] and @[Celery]. Cook for ~[2–3 minutes] until softened. Add the @[Garlic] and @[Tomato Paste] and stir for ~[1 minute] until fragrant and the paste darkens slightly. Pour in the @[Low-Sodium Beef Broth] and @[Worcestershire Sauce], scraping up any browned bits from the bottom of the pan.
  3. Place the @[Yukon Gold Potatoes] and @[Carrot] chunks in the bottom of the #[Slow Cooker] around the seared roast. Pour the onion-broth mixture over everything. Sprinkle in the @[Dried Thyme] and @[Smoked Paprika], then nestle the @[Rosemary] sprigs on top. Cover and cook on LOW for ~[8–9 hours], or on HIGH for ~[4–5 hours], until the @[Beef Chuck Roast] is fork-tender and the vegetables are fully cooked through.
  4. Carefully remove the @[Rosemary] sprigs and discard. Transfer the roast to a #[Cutting Board] and use two forks to pull it apart into large chunks, or slice against the grain. Taste the cooking juices and adjust seasoning with @[Salt] and @[Black Pepper] as needed. Arrange the @[Beef Chuck Roast] and vegetables on a serving platter, spoon the rich braising juices over the top, and garnish with @[Italian Flat-Leaf Parsley] if desired.