Pot Roast with Vegetables

Name: Pot Roast with Vegetables
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs boneless beef chuck roast; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 large yellow onion, roughly chopped; 6 garlic cloves, smashed; 6 medium carrots, cut in 2-in pieces; 1.5 lbs Yukon Gold potatoes, halved; 3 celery stalks, sliced; 2 cups low-sodium beef broth; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 4 fresh thyme sprigs (or 1 tsp dried); 2 fresh rosemary sprig (or 1/2 tsp dried); 2 tbsp all-purpose flour

A classic American Sunday dinner of fork-tender beef chuck slow-cooked with carrots, potatoes, and onions in a rich savory broth. Plan ahead: the roast cooks for 8 hours on low.

510 minEasyServes 6540 cal/serving

AmericanDinnerSlow CookerStandardHigh ProteinAlcohol-FreeCorn-Free

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Ingredients

3 lbs boneless beef chuck roast
2 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 large yellow onion, roughly chopped
6 garlic cloves, smashed
6 medium carrots, cut in 2-in pieces
1.5 lbs Yukon Gold potatoes, halved
3 celery stalks, sliced
2 cups low-sodium beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
4 fresh thyme sprigs (or 1 tsp dried)
2 fresh rosemary sprig (or 1/2 tsp dried)
2 tbsp all-purpose flour

Instructions

1

Pat 3 lbs boneless beef chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chuck roast until deep brown on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
3

Add 1 large roughly chopped yellow onion and 6 smashed garlic cloves to the same skillet and cook 2 minutes, stirring. Stir in 2 tbsp tomato paste and 2 tbsp all-purpose flour and cook 1 minute more. Pour in 2 cups low-sodium beef broth and 2 tbsp Worcestershire sauce, scraping up any browned bits. Pour over the roast.
4

Nestle 6 medium cut in 2-in pieces carrots, 1.5 lbs halved Yukon Gold potatoes, and 3 sliced celery stalks around the roast. Tuck in 4 fresh thyme sprigs (or 1 tsp dried) and 2 fresh rosemary sprig (or 1/2 tsp dried).
5

Cover and cook on Low 8 hours (or High 4-5 hours) until the beef is fork-tender and registers at least 190°F (88°C) internally for proper braised tenderness.
6

Discard herb sprigs. Taste broth and adjust seasoning. Serve the beef sliced or pulled apart, with vegetables and broth ladled over.

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Questions

What internal temperature should Pot Roast with Vegetables reach?

For Pot Roast with Vegetables, the target internal temperature is 190 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Pot Roast with Vegetables?

Step 2 reads: "Sear the chuck roast until deep brown on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of Worcestershire sauce in Pot Roast with Vegetables?

The entry for Pot Roast with Vegetables calls for 2 tbsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Pot Roast with Vegetables gluten-free?

Yes. The gluten in Pot Roast with Vegetables is 2 tbsp Worcestershire sauce, 2 tbsp all-purpose flour. Swap the soy-based sauce for tamari or coconut aminos; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Pot Roast with Vegetables contain fish?

Yes: 2 tbsp Worcestershire sauce. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Pot Roast with Vegetables ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pot Roast with Vegetables within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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