Easy Slow Cooker Pot Roast with Vegetables – Kosher Comfort Food

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There’s nothing quite like walking into your house after a long day and smelling pot roast that’s been cooking all afternoon. This slow cooker version takes all the work out of making a classic pot roast dinner, and it’s perfect for busy weeknight meals or lazy Sunday afternoons when you want something hearty without the fuss.

I started making this recipe when I realized I could get the same tender, fall-apart beef that takes hours in the oven with just 15 minutes of prep work in the morning. The key is choosing the right cut of meat. I always go with chuck roast because it has enough fat and connective tissue to break down beautifully during the long cooking process. Don’t be tempted to use a leaner cut like eye of round. You’ll end up with dry, tough meat that no amount of cooking can save.

Choosing the Right Cut for Slow Cooker Pot Roast

The vegetables get perfectly tender without turning to mush if you add them at the right time. I learned this the hard way after making pot roast soup a few too many times. Potatoes and carrots go in from the start because they need the full cooking time, but I add the onions about halfway through so they keep some texture. The gravy forms naturally from the beef drippings and the little bit of flour I dust the meat with before searing.

Getting the Vegetables Just Right

This makes enough for a family of six with leftovers, which is exactly what you want on a Sunday. The leftover meat makes incredible sandwiches the next day, and you can stretch the gravy with a little more beef stock if needed. I like to serve this with challah rolls or crusty bread for sopping up every bit of that rich gravy.

Easy Slow Cooker Pot Roast with Vegetables - Kosher Comfort Food - Jewish recipe
There's nothing quite like walking into your house after a long day and smelling pot roast that's been cooking all afternoon. This slow cooker version takes all the work out of making a classic pot roast dinner, and it's perfect for busy weeknight meals or lazy Sunday afternoons when you want something hearty without the fuss. I started making this recipe when I realized I could get the same tender, fall-apart beef that takes hours in the oven with just 15 minutes of prep work in the morning. The key is choosing the right cut of meat. I always go with chuck roast because it has enough fat and connective tissue to break down beautifully during the long cooking process. Don't be tempted to use a leaner cut like eye of round. You'll end up with dry, tough meat that no amount of cooking can save. The vegetables get perfectly tender without turning to mush if you add them at the right time. I learned this the hard way after making pot roast soup a few too many times. Potatoes and carrots go in from the start because they need the full cooking time, but I add the onions about halfway through so they keep some texture. The gravy forms naturally from the beef drippings and the little bit of flour I dust the meat with before searing. This makes enough for a family of six with leftovers, which is exactly what you want on a Sunday. The leftover meat makes incredible sandwiches the next day, and you can stretch the gravy with a little more beef stock if needed. I like to serve this with challah rolls or crusty bread for sopping up every bit of that rich gravy.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 lbs chuck roast trimmed of excess fat
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large yellow onion cut into wedges
  • 6 medium carrots peeled and cut into 2-inch pieces
  • 1.5 lbs small red potatoes halved
  • 3 cloves garlic minced
  • 2 cups beef broth kosher certified
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Dust lightly with flour, shaking off any excess.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown all over. Transfer to slow cooker.
  3. Add potatoes and carrots to the slow cooker around the roast. Sprinkle minced garlic over the vegetables.
  4. In the same skillet used for searing, whisk together beef broth and tomato paste, scraping up any browned bits from the bottom. Pour this mixture over the roast and vegetables.
  5. Add bay leaves, thyme, and rosemary to the slow cooker. Cover and cook on LOW for 6 hours.
  6. After 3 hours of cooking, add the onion wedges to the slow cooker. Continue cooking for the remaining 3 hours.
  7. Check that the roast shreds easily with a fork and vegetables are tender. If needed, cook for an additional 30 minutes.
  8. Remove bay leaves before serving. Shred or slice the roast and serve with the vegetables and cooking juices. Garnish with fresh parsley.

Notes

For best results, choose a chuck roast with good marbling. The cooking liquid makes excellent gravy - strain it and thicken with a flour slurry if desired. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. The meat reheats beautifully and makes great sandwiches.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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