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Cozy Slow Cooker Beef Pot Roast Recipe with Easy Roasted Vegetables

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A comforting and easy slow cooker beef pot roast with roasted root vegetables, perfect for chilly evenings. The beef is tender and flavorful, complemented by caramelized vegetables.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing)
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 cups low sodium beef broth
  • 1/2 cup dry red wine (optional, e.g., Cabernet Sauvignon)
  • 3–4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 4 medium carrots, peeled and cut into chunks
  • 1 pound baby potatoes (Yukon Gold or red), halved
  • 2 medium parsnips, peeled and cut into chunks
  • 2 tablespoons olive oil (for roasting vegetables)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a rich brown crust forms.
  3. Place sliced yellow onion and minced garlic at the bottom of the slow cooker. Nestle the seared roast on top.
  4. Pour in 2 cups beef broth and optional 1/2 cup red wine around the roast. Add fresh thyme and rosemary sprigs alongside the meat.
  5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the roast is fork-tender and juicy.
  6. About 45 minutes before the roast is done, preheat oven to 425°F (220°C). Toss carrots, baby potatoes, and parsnips with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
  7. Roast the vegetables for 35-40 minutes, turning halfway through, until golden and caramelized.
  8. Remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
  9. Serve sliced beef with roasted vegetables and spoon some cooking juices over the top.

Notes

Searing the beef before slow cooking adds flavor and a rich crust but is optional. Keep the slow cooker lid closed during cooking to maintain heat. Roast vegetables separately to achieve caramelization. Rest the meat before slicing to keep it juicy. Use a meat thermometer to check for an internal temperature of about 190°F (88°C) for tender beef. Adjust liquid if it reduces too much during cooking.

Nutrition

Keywords: slow cooker beef pot roast, roasted vegetables, easy dinner, comfort food, fall recipe, beef chuck roast, slow cooker recipe

Find it online: https://blairrecipes.com/cozy-slow-cooker-beef-pot-roast-recipe-with-easy-roasted-vegetables/