Slow Cooker Pot Roast with Veggies
A comforting pot roast made with tender beef and savory vegetables, cooked low and slow in a slow cooker for unbeatable flavor and convenience.
Ingredients
For the Pot Roast
- 3–4 pounds beef chuck roast Opt for well-marbled for best results.
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
For the Vegetables
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 1 large onion, quartered
- 2–3 stalks celery, chopped
- 2–3 cloves garlic, minced
- 1 cup green beans, trimmed
Instructions
Preparation
- Pat the beef chuck roast dry with paper towels to achieve a nice sear.
- Season the roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary on all sides.
Searing
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, sear the seasoned roast for about 4–5 minutes on each side until it develops a nice brown crust.
Cooking
- Transfer the seared roast to the slow cooker.
- Add the beef broth and Worcestershire sauce, pouring it over the meat.
- Arrange the carrots, potatoes, onion, celery, and minced garlic around the roast in the slow cooker.
- Cover the slow cooker and set it to low. Let it cook for 8 hours, or until the meat is tender.
- For the last hour of cooking, add the trimmed green beans to the slow cooker.
Serving
- Once done, carefully remove the pot roast and vegetables from the slow cooker.
- Use a carving knife to slice the roast against the grain and serve with the cooked vegetables.
Notes
Pro tips: Choose quality meat for best results, never skip the searing step, and allow the roast to rest for 10 minutes after cooking before slicing. Store leftovers in an airtight container for up to 3–4 days or freeze for 3 months.