There’s something magical about the smell of a pot roast simmering all day—it instantly transports me to Sunday afternoons at my grandma’s kitchen. The way the meat turns tender, practically falling apart, while the carrots, potatoes, and onions soak up all those rich juices never fails to warm my heart. If you’re craving a meal that feels like a big, comforting hug after a long day, this slow-cooked pot roast with vegetables is your answer. Plus, it’s surprisingly easy to throw together and then let the slow cooker do all the heavy lifting. Trust me, your kitchen (and your appetite) are in for a treat!
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 5 hours (high)
Total Time: 8 hours 20 minutes (low)
Ingredients
For the Main Dish:
3 to 4 pounds chuck roast
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups beef broth
1 cup red wine (optional, can substitute with extra beef broth)
1 onion, roughly chopped
4 garlic cloves, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, cut into large chunks
2 celery stalks, cut into chunks
2 sprigs fresh rosemary or 1 teaspoon dried
2 sprigs fresh thyme or 1 teaspoon dried
How I Make It
Step 1:
Start by patting your chuck roast dry with paper towels—this helps get a beautiful sear. Season generously with salt and pepper on all sides. In a large skillet, heat the olive oil over medium-high heat and sear the roast until all sides are nicely browned, about 3-4 minutes per side. This step adds so much flavor, so don’t skip it!
Step 2:
Place the seared roast into your slow cooker. Add the onion, garlic, carrots, potatoes, and celery around the meat. Pour in the beef broth and red wine (if using). Toss in the rosemary and thyme sprigs on top.
Step 3:
Cover and cook on low for 8 hours or high for 5 hours, until the meat is fork-tender and the vegetables are soft but still hold their shape. Halfway through cooking, give everything a gentle stir if you can lift the lid safely.
Step 4:
Once done, remove the roast and vegetables carefully. If the cooking liquid is thin, transfer it to a saucepan and simmer on medium to reduce and thicken into a lovely gravy. You can whisk in a tablespoon of cornstarch mixed with cold water to speed this up.
Step 5:
Slice or shred the pot roast against the grain, and plate it with the tender vegetables. Pour some of that luscious gravy over the top—this is the part that will make everyone swoon.
Variations & Tips
Use baby potatoes or parsnips for a slightly different vegetable twist.
Swap the red wine with balsamic vinegar for a tangy flavor in the broth.
Try adding a splash of soy sauce or Worcestershire sauce for extra umami.
To thicken the sauce without cornstarch, you can mash a few cooked potatoes right in.
If you don’t have a slow cooker, brown the meat and veggies, then transfer everything to a covered Dutch oven and braise at 300°F for 3 hours.
For an herby pop, sprinkle fresh chopped parsley before serving.
How I Like to Serve It
This pot roast is perfect for cozy weekend dinners, especially on chilly evenings when you want something hearty and satisfying. Serve it with a simple side salad or crusty bread to soak up all those savory juices. Leftovers also make fantastic sandwiches or can be stirred into mashed potatoes for an easy next-day meal.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat gently on the stovetop or in the microwave to keep the meat juicy.
Closing: This slow-cooked pot roast always comes together beautifully, making it one of my all-time favorite comfort meals to share with family and friends.
