Slow-Cooked Pot Roast Vegetables (Print-Friendly Version)
Hearty pot roast with fork-tender beef, carrots, potatoes, and a savory broth, perfect for cozy dinners.
# What You’ll Need to Make This:
→ Beef
01 -
1.4–1.8 kg chuck roast, trimmed
→ Vegetables
02 -
4 large carrots, peeled and cut into 4 cm pieces
03 -
700 g Yukon Gold potatoes, cut into 4 cm chunks
04 -
3 celery stalks, sliced into thick pieces
05 -
1 large yellow onion, chopped
→ Broth and Seasonings
06 -
480 ml beef broth
07 -
2 tablespoons Worcestershire sauce
08 -
4 garlic cloves, minced
09 -
2 tablespoons tomato paste
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried rosemary
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
2 tablespoons olive oil
# How to Prepare:
01 -
Pat the chuck roast dry and season all over with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
03 -
Cut carrots, potatoes, celery, and onion into large chunks. Layer them in the base of a slow cooker.
04 -
Place the browned beef on top of the vegetables in the slow cooker.
05 -
In a bowl, combine beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables.
06 -
Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef is fork-tender.
07 -
Transfer the beef and vegetables to a serving platter. Optionally, strain and reduce the cooking liquid, or whisk in cornstarch to create a gravy. Serve warm, spooning juices or gravy over the beef and vegetables.
# Extra Tips:
01 -
Searing beef before slow cooking enhances flavor and retains moisture.
02 -
Cutting vegetables into large chunks prevents them from becoming mushy during long cooking times.
03 -
For richer flavor, strain and reduce the broth or thicken with cornstarch to make a gravy.