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Cozy Slow Cooker Pot Roast Recipe with Garlic Herb Root Vegetables Made Easy

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A comforting and easy slow cooker pot roast with garlic herb root vegetables that delivers tender beef and savory-sweet veggies with minimal fuss.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled for tenderness; USDA Choice recommended)
  • Salt and freshly ground black pepper (to season generously)
  • 2 tablespoons olive oil (for searing)
  • 4 large carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 3 medium Yukon gold potatoes, quartered
  • 1 large onion, quartered
  • 5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • Optional: 1 tablespoon Worcestershire sauce
  • Optional: 1 teaspoon smoked paprika
  • Optional: Fresh parsley for garnish

Instructions

  1. Peel and chop carrots, parsnips, potatoes, and onion into uniform chunks about 1.5 to 2 inches. Mince garlic finely and chop fresh rosemary and thyme.
  2. Generously season the beef chuck roast all over with salt and black pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on each side for 3 to 4 minutes until a rich brown crust forms. Set aside.
  4. Spread the chopped root vegetables evenly on the bottom of the slow cooker.
  5. Sprinkle minced garlic, rosemary, and thyme over the vegetables.
  6. Pour 1 cup of beef broth evenly over the vegetables. Stir in Worcestershire sauce and smoked paprika if using.
  7. Place the seared pot roast directly on top of the vegetables.
  8. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the roast is fork-tender and vegetables are soft but not mushy.
  9. Remove the roast and vegetables carefully. Let the meat rest for 10 minutes before slicing against the grain.
  10. Use a slotted spoon to scoop out the vegetables.
  11. Optional: Pour cooking liquid into a saucepan, bring to a simmer, and thicken with a slurry of cornstarch and cold water to make gravy. Season to taste.

Notes

Do not skip searing the meat as it adds depth of flavor. Avoid lifting the slow cooker lid during cooking to maintain temperature. Cut vegetables into larger chunks if they cook too soft before the meat is done. Rest meat for 10 minutes before slicing. For gluten-free, verify beef broth and Worcestershire sauce labels. Optional gravy can be made from cooking liquid.

Nutrition

Keywords: slow cooker pot roast, garlic herb root vegetables, easy pot roast, comfort food, crockpot dinner, beef chuck roast, slow cooker recipe

Find it online: https://zoeplate.com/cozy-slow-cooker-pot-roast-recipe-with-garlic-herb-root-vegetables-made-easy/