Classic Crockpot Pot Roast with Vegetables

This hearty pot roast is the ultimate comfort food - tender beef that falls apart with the slightest touch, surrounded by vegetables that have soaked up all the savory flavors of the meat. This one-pot wonder is perfect for busy days when you want to come home to a complete meal that's ready to serve.

🕒 Prep Time: 20 minutes

Cook Time: 8-10 hours on LOW, or 5-6 hours on HIGH

🍗 Serves: 6-8 servings

🛒 Ingredients:

3-4 pound beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 large onion, cut into chunks
4-5 carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes (or regular potatoes cut into chunks)
3 celery stalks, cut into 2-inch pieces
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
2 sprigs fresh rosemary (optional)
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

👩‍🍳 Instructions:

Mix salt, pepper, garlic powder, onion powder, and dried thyme. Rub this mixture all over the chuck roast.
Sear the meat (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. This step adds tremendous flavor.
Place chopped onions, carrots, potatoes, and celery in the bottom of your slow cooker.
Place the seared roast on top of the vegetables.
In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and minced garlic. Pour this mixture over the roast and vegetables.
Add herbs: Add bay leaves and rosemary sprigs (if using) to the crockpot.
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat is fork-tender and falling apart.
About 30 minutes before serving, mix cornstarch with water to create a slurry. Stir this into the liquid in the crockpot, cover, and continue cooking on HIGH until the gravy thickens.
Remove the bay leaves and rosemary sprigs. Allow the pot roast to rest for 15 minutes before serving.

📝 Serving suggestion:

Serve the pot roast and vegetables on a large platter with the gravy spooned over the top.
Pair with crusty bread or dinner rolls to soak up the delicious gravy.
A simple green salad makes a perfect light side to balance the richness of the dish.
Garnish with fresh chopped parsley for a pop of color and freshness.

Tips

Choose the right cut: Chuck roast is ideal for slow cooking because it has good marbling and becomes tender when cooked low and slow.
Don't skip the sear: While optional, searing the meat before slow cooking develops a rich flavor through the Maillard reaction.
Layer properly: Place vegetables on the bottom as they take longer to cook and the meat will release juices that will flavor them.
Don't open the lid: Each time you open the crockpot, you lose heat and add 15-20 minutes to the cooking time.
Make ahead: This dish tastes even better the next day as the flavors continue to develop. It also freezes well for up to 3 months.
For a quicker version: Cut the roast into 2-3 inch chunks to reduce cooking time by about 1-2 hours.
Root vegetable variations: Feel free to add parsnips, turnips, or sweet potatoes for different flavor combinations.

Storage

Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.