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Cozy Slow Cooker Pot Roast Recipe with Root Vegetables

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A tender, flavorful slow cooker pot roast with garlic, thyme, and earthy root vegetables, perfect for cozy dinners and family gatherings. This easy recipe features seared beef chuck roast slow-cooked with carrots, parsnips, potatoes, and aromatic herbs.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled, grass-fed preferred)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 2 cups low-sodium beef broth
  • ½ cup dry red wine (optional, e.g., Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3 medium potatoes (Yukon gold or red), peeled and quartered

Instructions

  1. Pat the 3–4 lb chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the roast and sear each side for about 4 minutes until deep golden brown. Transfer the roast to the slow cooker.
  3. In the same skillet, reduce heat to medium and add sliced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened.
  4. Stir in 2 tablespoons tomato paste and cook for another minute to deepen flavor.
  5. Pour ½ cup red wine into the skillet, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
  6. Pour the red wine mixture and 2 cups beef broth over the roast in the slow cooker. Add thyme sprigs and bay leaves.
  7. Add carrots, parsnips, celery, and potatoes around the roast evenly.
  8. Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours until meat is fork-tender and vegetables are soft.
  9. Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste.
  10. For thicker gravy, simmer some cooking liquid on the stove until reduced or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until thickened.
  11. Serve warm, slicing or shredding the roast and plating with root vegetables. Pour gravy over top.

Notes

Searing the meat before slow cooking adds a caramelized crust and deeper flavor. Do not overcrowd the slow cooker to ensure even cooking. Cooking on low heat for 8–10 hours yields the best tenderness. For thicker gravy, use a cornstarch slurry or reduce the cooking liquid on the stove. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://sofiaspice.com/cozy-slow-cooker-pot-roast-recipe-with-root-vegetables-easy-and-perfect/