Description
Looking for the ultimate easy dinner idea that tastes like it came from grandma’s kitchen? This Slow-Cooked Pot Roast with Vegetables is your answer. Perfect for cozy nights, family gatherings, or even meal prep, it features tender, fall-apart chuck roast slow-cooked with hearty root vegetables and aromatic herbs. The result? A one-pot wonder bursting with rich, comforting flavor. Whether you’re after a quick dinner prep, delicious leftovers, or foolproof comfort food, this easy recipe delivers every time. Ideal for anyone searching for quick dinners, comfort food ideas, or a hearty make-ahead meal.
Ingredients
3–4 lbs chuck roast
2 tablespoons olive oil
1 large yellow onion, roughly chopped
4 cloves garlic, minced
4 large carrots, peeled and chopped
3–4 medium Yukon gold potatoes, peeled and chunked
2 stalks celery, chopped (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups beef broth (low sodium)
1 cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon paprika (optional)
1 tablespoon cornstarch + 2 tablespoons water (optional, for gravy)
Instructions
1. Pat chuck roast dry and season with salt, pepper, onion powder, and paprika.
2. Heat olive oil in Dutch oven or skillet; sear roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. In the same pot, sauté onions until soft, then add garlic and cook for another minute.
4. Stir in tomato paste, then pour in red wine to deglaze. Scrape browned bits from the bottom.
5. Add Worcestershire sauce and beef broth; bring mixture to a light simmer.
6. In slow cooker or Dutch oven, layer carrots, potatoes, and celery at the bottom.
7. Place roast on top of vegetables and pour in the broth mixture.
8. Add thyme, rosemary, and bay leaves.
9. Cover and cook: 8–9 hours on low in slow cooker or 3.5–4 hours at 300°F in the oven.
10. Remove roast and vegetables when tender. Optional: stir in cornstarch slurry and simmer to thicken the gravy.
11. Slice or shred roast and serve with vegetables and ladle of gravy.
12. Garnish with fresh herbs if desired.
Notes
For the best flavor, always sear your roast before slow cooking—it adds depth and richness.
Large chunks of vegetables hold up better during long cook times.
Let the roast rest before slicing to keep it juicy and flavorful.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: pot roast, slow cooker dinner, comfort food, easy dinner recipe, beef roast, hearty meals