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

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.

Questions

Can I make Pot Roast with Vegetables gluten-free?

Yes. The gluten in this entry 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.

Can I make Pot Roast with Vegetables ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pot Roast with Vegetables?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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