Classic Slow-Cooked Pot Roast with Vegetables

Classic Slow-Cooked Pot Roast with Vegetables

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Classic Slow-Cooked Pot Roast with Vegetables

Introduction

There’s nothing quite like a hearty meal to warm your heart and fill your belly, and this Classic Slow-Cooked Pot Roast with Vegetables is a perfect choice! With tender beef, fresh veggies, and rich flavors, it’s a recipe that makes any dinner special.

Why Make This Recipe

This pot roast is not just easy to make, but it’s also incredibly comforting. The slow cooking allows the flavors to blend beautifully, resulting in a melt-in-your-mouth experience. Plus, it’s great for family gatherings or cozy weekends at home. You’ll love the simplicity of throwing everything in the slow cooker and letting it take care of the hard work for you!

How to Make Classic Slow-Cooked Pot Roast with Vegetables

Ingredients:

  • 3 lb beef chuck roast
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and chopped
  • 2 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1 bay leaf

Directions:

  1. Season the beef chuck roast with salt and pepper on all sides.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
  3. Transfer the roast to a slow cooker. Add the chopped onion, minced garlic, carrots, potatoes, beef broth, thyme, rosemary, and bay leaf around the roast.
  4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
  5. Once done, remove the roast from the slow cooker and let it rest for a few minutes before slicing. Serve with the cooked vegetables and broth.

How to Serve Classic Slow-Cooked Pot Roast with Vegetables

Serve this delicious pot roast with a side of crusty bread to soak up the flavorful broth. You can also pair it with a simple salad for a complete meal. This is a dish that everyone at the table will enjoy, so don’t be surprised if they ask for seconds!

How to Store Classic Slow-Cooked Pot Roast with Vegetables

Let any leftovers cool completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze the pot roast in a freezer-safe container for up to 3 months. Just make sure to label it!

Tips to Make Classic Slow-Cooked Pot Roast with Vegetables

  • Don’t skip the searing step; it helps lock in flavors and creates a nice crust.
  • Feel free to add other vegetables like parsnips or turnips to your pot for extra flavor.
  • Use a good-quality beef broth for the best taste.

Variation

You can change up the herbs in this recipe! Try adding fresh parsley or using thyme and oregano instead of rosemary for a different twist.

FAQs

Can I use a different cut of meat?
Yes, you can use a brisket or round roast if you prefer. Just adjust the cooking time as needed.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just ensure your beef broth is also gluten-free.

Can I make this recipe in a Dutch oven instead of a slow cooker?
Absolutely! Just brown the roast in the Dutch oven, add your veggies and broth, and cover it. Cook in the oven at 325°F (163°C) for about 3-4 hours until the meat is tender.