This easy slow cooker pot roast is hearty and delicious!
It’s the perfect belly-warming food for those chilly nights!
It occurred to me recently that I had been imparting my food tastes upon my children. If I don’t like a particular food, I assume my kids don’t either. Shame on me, I’ve been sorely mistaken.
A great example of this would be brussels sprouts. For years I thought I hated Brussels sprouts until I made a few years ago. Not only did I fall in love with them, but the kids did too! I was shocked.
How could they like Brussels sprouts if I grew up despising them? It hit me: it isn’t what I was serving, it’s how I was serving them. Brussels sprouts were always good; it was just the way my mom prepared them that I didn’t like! This revelation changed everything.
This pot roast was another recipe revival. My mom’s pot roast was always bland and chewy. I assumed all pot roasts were like this.
Then I made this recipe. I love it; the family loves it, and I’m going to wager that you will love it too!
Slow Cooker Pot Roast With Vegetables
This slow cooker pot roast is a great way to use up vegetables! I used a combination of fingerling potatoes, parsnips, and carrots for this recipe. I find that these vegetables stand up really well to slow cooking.
You could certainly vary your vegetables, but I would stay away from quick-cooking vegetables like broccoli, mushrooms, green beans, and any leafy green.
How To Make Slow Cooker Pot Roast
To get the best flavor from your pot roast, start by browning your meat. I like to use a cast-iron skillet, I think it is a terrific conductor of heat.
Season your beef with salt and pepper then allow the beef to brown on all sides. The meat will not be cooked through; the slow cooker will take care of the rest of the cooking!
Arrange your potatoes, parsnips, and carrots on the bottom of the slow cooker. Arrange the beef over the veggies.
In a bowl, combine tomatoes, broth, garlic, Worcestershire sauce, and vinegar. Pour over beef. Toss in fresh herbs and cover.
The beef will take about 6-8 hours on low to cook. This slow cooking will yield super flavorful beef and tender veggies!
Tips For Slow Cooker Pot Roast
- Don’t skip browning your beef! Not only does it speed up the cooking process, but the browned edges will add so much flavor to this pot roast.
- Try to have your vegetables the same size, this is ensure even cooking.
- Feel free to add a little red wine to the beef broth mixture. The red wine will deepen the flavors; the sauce will taste so much richer.
- To cut the time in half, allow the slow cooker to cook the pot roast on low for an hour then increase the temperature to high.
- Many people like adding onion soup mix to their pot recipe, you can certainly add the mix to this recipe, although I think you will find this recipe has plenty of flavor without it,
What Kind Of Beef is Best For Pot Roast
I know this doesn’t sound logical, but the tougher the meat the better when it comes to pot roast.
The tough cuts tender to break down and tenderize during a slow cooking process. As the meat breaks down they add flavor and richness to the broth or the sauce.
Look for a round roast, a brisket or a chuck roast. These cuts do not usually have a lot of fat or marbling.
What Goes Well With Pot Roast
Since the meal itself and can feel heavy, try serving a salad like this easy spinach salad, or these rosemary Parmesan rolls to sop up the sauce! Finish the meal off with a lime and strawberry sorbet to keep things light and refreshing!
If you like this, then you should try:
- 1 teaspoon olive oil
- salt and pepper
- 1 3 lb chuck roast
- 1 1/2 lb fingerling potatoes
- 2 parsnips
- 3 carrots
- 2 cloves garlic
- 1 cup crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 sprig fresh rosemary
- a handful of fresh thyme
- Heat a cast iron skillet over medium-high heat. Season beef with salt and pepper and place in the hot skillet. Brown the meat for about 5-6 minutes per side.
- Place potatoes in the bottom of the crockpot. Cut parsnips and carrots into equal size chunks and add them to the potatoes. Place beef over vegetables.
- In a bowl, combine tomatoes, broth, garlic, Worcestershire sauce and vinegar. Pour over beef. Toss in fresh herbs and cover.
- Cook beef on low for 6-8 hours or until vegetables are tender.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 530Total Fat 27gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 484mgCarbohydrates 28gFiber 5gSugar 4gProtein 46g