A tender, juicy pot roast cooked slowly until it falls apart is the definition of comfort food. This Slow Cooker Pot Roast with Vegetables combines hearty beef, golden potatoes, and a rich, flavorful gravy that soaks into every bite. The beauty of this recipe lies in its simplicity—just a handful of ingredients, minimal effort, and the slow cooker does all the work. By the end of the day, you’ll have a complete meal ready to serve with little fuss. This dish is perfect for family dinners, holiday gatherings, or whenever you crave a warm, comforting meal. The beef becomes fork-tender, the potatoes soak up the savory juices, and the gravy ties it all together for a dish that never disappoints.
Ingredients
1 (3 to 4 pound) chuck roast
2 tablespoons olive oil
4 large russet or gold potatoes, peeled and cut into chunks
4 carrots, peeled and cut into large pieces
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth
1 cup red wine (optional, replace with broth if preferred)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 bay leaf
2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Begin by seasoning the chuck roast generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until a deep brown crust forms. This step locks in flavor and adds richness to the finished dish. Transfer the seared roast to the slow cooker. Arrange the potato chunks, carrots, and sliced onions around the beef. Sprinkle the minced garlic over the vegetables. In a separate bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture over the roast and vegetables in the slow cooker. Cover with the lid and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shreds apart. Once the roast is done, carefully transfer it to a serving platter along with the vegetables. Remove the bay leaf from the cooking liquid. To make the gravy, pour the liquid from the slow cooker into a saucepan and bring it to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens to your desired consistency. Adjust seasoning with additional salt and pepper if needed. Slice or shred the pot roast and serve it alongside the vegetables, drizzling the rich brown gravy generously over the top. Garnish with fresh parsley before serving.
Final Thoughts
Slow Cooker Pot Roast with Vegetables is a timeless dish that never fails to impress. It’s hearty, comforting, and filled with flavors that remind you of home-cooked meals shared around the table. The beef turns melt-in-your-mouth tender while the vegetables absorb the savory broth, creating a complete meal in one pot. What makes this recipe even better is how effortless it is to prepare—just sear, assemble, and let the slow cooker do the work. Whether you’re cooking for a busy weeknight, a special family gathering, or simply craving something cozy, this pot roast is the perfect solution. Once you try it, it’s sure to become a regular favorite in your kitchen.