Description

Get ready for the coziest dinner ever with this Slow-Cooked Pot Roast with Vegetables—a hearty, comforting classic that never disappoints. This easy recipe uses a marbled chuck roast, tender carrots, soft potatoes, and a rich, herb-infused broth that develops deep flavor over hours of slow cooking. Perfect for a quick weeknight reheat or slow Sunday meal prep, this dish fits right into your list of easy dinner ideas, hearty food recipes, fall comfort meals, and healthy dinner options. Whether you’re cooking for the family or prepping for leftovers, this one ticks all the boxes: easy recipe, food ideas, dinner ideas, and one-pot meals.

Ingredients

3 to 4 lb chuck roast

1 large yellow onion, chopped

4 carrots, peeled and chopped

4 potatoes, peeled and chopped

4 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1 teaspoon dried thyme or 2 sprigs fresh thyme

1 teaspoon dried rosemary or 2 sprigs fresh rosemary

Salt and pepper to taste

2 tablespoons olive oil for searing

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Instructions

1. Pat roast dry and season all over with salt and pepper.

2. Heat oil in a skillet over medium-high. Sear roast on all sides until deeply browned.

3. In the same skillet, sauté onions and garlic until fragrant. Add tomato paste and cook for 1 minute.

4. Layer carrots and potatoes at the bottom of the slow cooker. Place seared roast on top.

5. Top with onion mixture, then pour in beef broth and Worcestershire sauce. Add herbs.

6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until meat is fork-tender.

7. Remove roast, slice or shred. Serve with vegetables and ladle over juices from the pot.

Notes

Searing the beef is optional but adds tremendous flavor and texture to the final dish.

For even more richness, add a splash of red wine to the broth before slow cooking.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx.)
Calories: 470
Sugar: 6g
Sodium: 540mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 32g
Cholesterol: 105mg