Slow Cooker Pot Roast with Veggies – Tender, Juicy & Set-It-&-Forget-It!
A tender, juicy beef chuck roast cooked in a flavorful low-sodium beef broth with potatoes, carrots, and onions. This set-it-and-forget-it slow cooker dish is perfect for busy meals, ensuring every bite is packed with comforting flavors and mouth-watering aromas for 6-8 servings.
Ingredients
- 3-4 lbs beef chuck roast
- 4 medium-sized potatoes, peeled and chunked
- 4 carrots, peeled and thickly sliced
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 4 cups beef broth (low sodium)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon alcohol-free Worcestershire sauce (optional)
Instructions
- Peel and chop potatoes, carrots, onions, and mince garlic.
- Season beef roast generously with salt, black pepper, thyme, and rosemary.
- Heat oil in a skillet, then sear roast on all sides for 3-4 minutes per side.
- Transfer roast and vegetables to the slow cooker; arrange in a single layer.
- Pour broth and Worcestershire sauce over the ingredients.
- Cover and cook on low for 8 hours.
- Check for doneness: roast should be fork-tender and vegetables softened.
Notes
Use homemade low-sodium beef broth for deeper flavor with roasted bones
Searing enhances taste and texture, do not omit
Always cook on low setting for tender results
Add parsnips or turnips for extra root vegetable depth
Freeze leftovers in an airtight container for up to 3 months
Searing enhances taste and texture, do not omit
Always cook on low setting for tender results
Add parsnips or turnips for extra root vegetable depth
Freeze leftovers in an airtight container for up to 3 months