This slow-cooked pot roast recipe is a hearty and comforting dish, perfect for any cozy dinner. Originating from classic American comfort food, pot roast is known for its tender, flavorful meat and a rich, savory sauce. This version includes a combination of carrots, parsnips, and potatoes, which soak up the delicious flavors as they cook slowly in the crockpot. With its melt-in-your-mouth texture and the deep flavors of beef broth, red wine, and Worcestershire sauce, this dish is an ideal choice for cold days or family gatherings. Whether served on its own or paired with crusty bread, it’s sure to satisfy.
Ingredients
- 3-4 pounds chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, finely chopped
- 4 carrots, peeled and cut into pieces
- 3 parsnips, peeled and cut into pieces
- 2 potatoes, peeled and cut into pieces
- 2 cups beef broth
- 1 cup red wine (or additional beef broth if preferred)
- 2 tablespoons concentrated tomato paste
- 1 tablespoon Worcestershire sauce
- 2 small branches fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Instructions
- Prepare the Roast: Season the chuck roast generously with salt and pepper on all sides.
- Sear the Meat: Heat olive oil in a large frying pan over medium-high heat. Once hot, sear the chuck roast on each side for about 4-5 minutes until browned. This step enhances the flavor of the roast.
- Transfer to Crockpot: Place the seared roast into your slow cooker.
- Cook the Vegetables: In the same pan, add the diced onion and chopped garlic. Sauté for about 3 minutes, until softened and fragrant.
- Add to Crockpot: Transfer the sautéed onion and garlic into the slow cooker along with the chopped carrots, parsnips, and potatoes.
- Prepare the Sauce: In a separate bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour the mixture over the meat and vegetables in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are fully cooked.
- Final Touches: Before serving, remove the thyme branches and bay leaves. For an optional twist, shred the meat with two forks and mix it with the sauce.
- Serve: Serve the pot roast hot, ideally with some of the vegetables and sauce.
Storage Information
Store any leftovers in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, warm it gently on the stove or in the microwave. If the sauce thickens after refrigeration, you can add a little water or broth to reach your desired consistency.
Conclusion
This slow cooker pot roast with root vegetables is the epitome of comfort food—perfectly tender beef paired with rich, flavorful vegetables in a savory broth. Whether you enjoy it on its own or alongside a serving of mashed potatoes or bread, this dish is sure to become a family favorite. For an extra touch of flavor, serve it with a fresh salad or roasted Brussels sprouts. Happy cooking!
