Slow Cooker Beef Pot Roast with Vegetables | Sunday Dinner Classic

This Slow Cooker Beef Pot Roast with Vegetables is a cozy Sunday dinner classic that practically cooks itself. The beef becomes fork-tender while carrots and potatoes soak up the rich, savory gravy. Tested twice for best results the roast shreds perfectly after 8 hours on low. Perfect for a comforting family meal or leftovers all week.

Ingredients

(Serves 6–8)

• 3 lb (1.4 kg) beef chuck roast
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into 2-inch pieces
• 1 lb (450 g) baby potatoes, halved
• 2 cups (480 ml) beef broth (low sodium)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• 2 tbsp cornstarch + 2 tbsp cold water (for thickening)

Swaps & Notes

Step-By-Step Instructions

1. Sear the beef: Heat olive oil in a skillet over medium-high heat. Season roast with salt and pepper, then sear each side for 3–4 minutes until browned.
2. Load the slow cooker: Place onions, carrots, and potatoes in the bottom. Add the seared beef on top, then whisk together broth, tomato paste, Worcestershire, and herbs. Pour over beef.
3. Cook low and slow: Cover and cook on Low for 8–9 hours (or High for 5–6 hours). For thicker gravy, stir in cornstarch slurry during the last 30 minutes.

Pro Tips & Variations

• For best flavor, sear the beef first — it deepens the gravy.
• Don’t cut vegetables too small; they’ll soften over long cooking.
• Add mushrooms or parsnips for extra earthiness.
• For leaner meat, try bottom round — just add ½ cup extra broth.
• To make it a freezer meal, combine all ingredients (uncooked) in a bag and freeze flat.
• Tested twice — best tenderness after 8 hours on Low.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes.
• Add green beans or peas for color and nutrition.
• Drizzle extra gravy over slices of beef before serving.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Up to 3 months in freezer-safe containers.
• Reheat: 350°F (175°C) oven for 20 minutes or microwave in 1-minute intervals until warm.
• Food safety: Reheat leftovers to 165°F (74°C) before serving.

FAQs

Q1: Can I skip searing the beef?
A1: You can, but searing adds rich flavor and color to the final gravy.

Q2: What cut of beef works best?
A2: Chuck roast is ideal, but brisket or round roast also work well.

Q3: Can I add frozen vegetables?
A3: Yes, add them in the last 1 hour of cooking so they don’t overcook.

Nutrition (per serving)

Calories: 430; Protein: 37g; Carbs: 18g; Fat: 22g

Slow Cooker Beef Pot Roast with Vegetables

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• Author: Jake
• Total Time: 8 hours 15 minutes
• Yield: 6–8 servings 1x

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Description

This Slow Cooker Beef Pot Roast with Vegetables is a cozy Sunday dinner classic that practically cooks itself. The beef becomes fork-tender while carrots and potatoes soak up the rich, savory gravy. Tested twice for best results — the roast shreds perfectly after 8 hours on low. Perfect for a comforting family meal or leftovers all week.

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Ingredients

Scale 1x2x3x

• 3 lb (1.4 kg) beef chuck roast
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into 2-inch pieces
• 1 lb (450 g) baby potatoes, halved
• 2 cups (480 ml) beef broth (low sodium)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• 2 tbsp cornstarch + 2 tbsp cold water (for thickening)

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Season roast with salt and pepper, then sear each side for 3–4 minutes until browned.
2. Place onions, carrots, and potatoes in the bottom of the slow cooker. Add the seared beef on top.
3. Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the beef.
4. Cover and cook on Low for 8–9 hours (or High for 5–6 hours).
5. For thicker gravy, stir in cornstarch slurry during the last 30 minutes of cooking.

Notes

For best flavor, always sear the beef first to deepen the gravy. Don’t cut vegetables too small — they’ll soften during the long cooking time. Add mushrooms or parsnips for extra earthiness. For leaner meat, use bottom round and add ½ cup extra broth. To prep as a freezer meal, combine uncooked ingredients in a bag and freeze flat. Tested twice — best tenderness after 8 hours on Low.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 430
• Sugar: 3g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 37g
• Cholesterol: 95mg

Keywords: slow cooker beef pot roast with vegetables, crockpot pot roast, Sunday dinner, beef chuck roast, easy comfort food