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Slow Cooker Beef Chuck Pot Roast with Root Vegetables recipe

Easy Slow Cooker Beef Chuck Pot Roast with Root Veggies Bliss

This Slow Cooker Beef Chuck Pot Roast with Root Vegetables recipe delivers rich, tender flavors with minimal effort, making it perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef chuck roast Choose a well-marbled cut for the most tender results.
  • 1 teaspoon Salt Season generously.
  • 1 teaspoon Black pepper Season generously.
  • 2 tablespoons Olive oil Used for searing the roast.
  • 4 cloves Garlic Add a fragrant, mellow bite.
  • 4 cups Beef broth Keeps the roast moist and juicy.
  • 2 tablespoons Worcestershire sauce Brings depth to the flavor.
For the Root Vegetables
  • 4 carrots Carrots Use fresh, firm carrots.
  • 2 pounds Potatoes Yukon Gold or red potatoes recommended.
  • 1 pound Parsnips Pairs wonderfully with beef.
  • 1 large Onion Adds a mild sharpness.
  • 4 sprigs Fresh thyme Infuses the roast with herbal notes.

Equipment

  • Slow Cooker
  • Skillet

Method
 

How to Make Slow Cooker Beef Pot Roast
  1. Season roast generously with salt and pepper. Heat oil in a skillet over medium-high heat, then sear roast 3 minutes per side until golden brown.
  2. Peel carrots, potatoes, and parsnips. Chop into uniform 1½-inch pieces. Quarter the onion and smash garlic cloves lightly to release flavor.
  3. Place the seared roast at the center of the slow cooker. Arrange prepared root vegetables around and sprinkle fresh thyme sprigs on top.
  4. Pour beef broth and Worcestershire sauce over the roast, ensuring liquids reach halfway up the meat.
  5. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until meat shreds easily with a fork.
  6. Carefully transfer roast to a cutting board and tent with foil for 10 minutes. Slice against the grain or shred.
  7. Return sliced roast and vegetables to the slow cooker to soak up savory juices. Spoon onto plates to serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Optional: Sprinkle chopped parsley and serve with crusty bread.

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