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Comforting Crockpot Pot Roast with Vegetables

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A simple and soulful slow cooker pot roast recipe with just five ingredients, delivering tender beef and hearty vegetables perfect for cozy dinners.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into chunks
  • 1.5 pounds baby potatoes, halved
  • 2 cups beef broth (low-sodium preferred)
  • 1 packet onion soup mix (about 1 oz)
  • Optional: fresh herbs like thyme or rosemary
  • Optional: 1-2 cloves garlic, minced or garlic powder

Instructions

  1. Peel and chop carrots into large chunks. Halve the baby potatoes. Set aside.
  2. Trim excess fat from the beef chuck roast, leaving some marbling. Pat dry with paper towels.
  3. Optional: Heat 1 tablespoon oil in a skillet over medium-high heat. Brown the roast on all sides until a rich crust forms.
  4. Place the carrots and halved potatoes in the bottom of the crockpot. Lay the roast on top.
  5. Sprinkle the onion soup mix evenly over the roast and vegetables. Pour the beef broth around the edges, not directly over the roast.
  6. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is tender and easily shredded with a fork.
  7. Test the roast for doneness; it should pull apart easily. Stir the vegetables gently to coat them in the juices before serving.
  8. If the broth is too thin, remove the roast and veggies, then simmer the liquid on the stove to reduce and thicken.

Notes

Searing the roast before slow cooking adds flavor but is optional. Use large chunks of vegetables to avoid mushy texture. Avoid lifting the lid during cooking to maintain heat. To thicken sauce, simmer cooking liquid with cornstarch slurry after cooking.

Nutrition

Keywords: pot roast, crockpot, slow cooker, beef chuck roast, comfort food, easy dinner, vegetables, simple ingredients

Find it online: https://tessierecipes.com/comforting-crockpot-pot-roast-with-vegetables-easy-5-ingredient-recipe/