Slow Cooker Pot Roast with Vegetables

 

A Cozy & Heartwarming Recipe: Slow Cooker Pot Roast with Vegetables

The kind of meal that fills your home with the scent of comfort, and your soul with warmth.
Perfect for lazy Sundays, rainy afternoons, or any day you want something rich, rustic, and made with love.

Detailed Ingredients:

For the Beef:

To achieve that deep, melt-in-your-mouth tenderness, we’re using a chuck roast — a cut that becomes divine when slow-cooked.

• 3.5 to 4.5 lbs beef chuck roast (well-marbled, preferably)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (adds beautiful depth)
• For the Vegetables:

Simple, humble vegetables that become silky, savory, and full of broth flavor.

• 1 lb baby potatoes (halved, skin-on)
• 1 cup baby carrots (or thick-sliced regular carrots)
• 1 large onion, quartered
• 3 cloves garlic, finely minced

For the Broth:

This broth is the soul of the dish — rich, savory, and slightly tangy. It ties everything together.

• 2 cups beef broth (preferably low sodium)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon balsamic vinegar (optional but magical)

Step-by-Step Cooking Guide:

🔹 Step 1: Searing the Beef — The Flavor Foundation

Never skip this. Searing locks in flavor and builds the base for a rich, caramelized taste.

1. Heat a large cast-iron skillet (or heavy-bottom pan) over medium-high heat.
2. Pat the roast dry with paper towels — this helps it sear instead of steam.
3. In a small bowl, mix your dry seasonings: salt, pepper, garlic powder, onion powder, thyme, and paprika.
4. Rub this mix generously all over the beef.
5. Add olive oil to the pan. Once shimmering, place the roast in.
6. Sear each side for 3–4 minutes until deep golden brown. Don’t rush this — it’s worth the wait.

🔔 Pro Tip: That golden crust you’re building will melt into the broth and infuse everything with savory umami flavor.

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🔹 Step 2: Assembling the Slow Cooker

Now that the roast is beautifully seared, it’s time to build your slow cooker layers.

1. In the base of your slow cooker, spread out the baby potatoes, carrots, and quartered onions.
2. Sprinkle the minced garlic over the vegetables — it’ll melt into the broth as it cooks.

Step 3: Combine & Cook

1. Gently place the seared roast on top of the vegetables.
2. In a separate bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and balsamic vinegar.
3. Pour this liquid mix evenly over the roast and veggies.
4. Cover the slow cooker with the lid and set the timer.

Cooking Times:

• LOW: 8 to 10 hours → best for super tender results
• HIGH: 4 to 6 hours → works in a pinch, but go low if you can

 During this time, your home will start to smell like a warm cabin in the woods — you’ve been warned.

Step 4: Shred, Stir & Serve

Once the timer dings, take a deep breath… it’s magic hour.

1. Carefully remove the roast — it’ll be fall-apart tender.
2. Using two forks, shred the beef gently. It should come apart like soft butter.
3. Stir the vegetables into the remaining juices in the pot. They’ll be infused with all the rich, beefy flavor.
4. Arrange everything on a large platter: a bed of vegetables, the shredded beef on top, drizzled with that luxurious broth.

Garnish with fresh thyme or parsley for a pop of color and freshness.

Serving Suggestions:

• Serve with crusty bread or mashed potatoes to mop up the juices.
• A crisp green salad or vinegar slaw balances out the richness.
• Leftovers? Tuck the meat and veggies into hoagie rolls with cheese for a killer next-day sandwich.

Nutritional Estimate (per serving):

• Calories: ~450
• Protein: ~40g
• Fat: ~25g
• Carbs: ~20g

 Final Notes:

This is one of those recipes that feels like a warm hug.
It’s slow, yes — but that’s the point.
You’re not just cooking dinner — you’re creating comfort, one simmer at a time.