Name: Slow Cooker Pot Roast with Vegetables and Herbs Recipe
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Cuisine: American
Ingredients: 1 3 to 4-pound boneless beef chuck roast; 2 Tbsp avocado oil; Sea salt and pepper, to taste; 1.5 lbs baby potatoes; 3 large carrots, chopped; 1 large yellow onion, chopped; 5 large cloves garlic, minced; 32 ounces beef broth or beef stock; 2 Tbsp balsamic vinegar; 2 sprigs rosemary; 2 sprigs oregano; 2 Tbsp gluten-free all-purpose flour or regular all-purpose flour (optional)

Jump to Recipe· 3.9 from 6 reviews

If you are craving a cozy, melt-in-your-mouth dinner that feels like a warm hug on a plate, you have to try the Slow Cooker Pot Roast with Vegetables and Herbs Recipe. This dish transforms a simple beef chuck roast into a tender, flavorful masterpiece surrounded by perfectly cooked potatoes, carrots, onions, and infused with fragrant rosemary and oregano. The slow cooking process brings out deep, rich flavors that make every bite a celebration of comfort food done right. Whether it’s a family dinner or a special weekend treat, this recipe hits all the right notes — hearty, wholesome, and utterly satisfying.

Ingredients You’ll Need

On a white plate with a brown rim, there is a dish with three layers: at the bottom are round golden potatoes and bright orange carrot slices mixed with cooked onions, creating a warm and soft base. On top of the vegetables are large pieces of dark brown roasted meat with a rough texture, showing strands of tender meat. Fresh green herbs with thin leaves and needle-like stems are placed over the meat, adding a fresh look. The plate is set on a light-colored cloth on a white marbled surface. In the blurred background, a small white pitcher is visible. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to cook this Slow Cooker Pot Roast with Vegetables and Herbs Recipe is a breeze because it relies on straightforward, wholesome ingredients that each play a key role. From the tender beef chuck roast that forms the centerpiece to the fresh herbs that bring brightness, every item adds depth to the final flavor, texture, or color on your plate.

3 to 4-pound boneless beef chuck roast: This cut is perfect for slow cooking because it becomes incredibly tender and juicy over time.
2 Tbsp avocado oil: A high smoke point oil ideal for searing the roast to develop a rich crust and flavor.
Sea salt and pepper: Essential for seasoning and bringing out the natural flavors of the meat and vegetables.
1.5 lbs baby potatoes: Their small size and thin skin make them perfect for slow cooker cooking, absorbing all the hearty flavors.
3 large carrots (chopped): They add a delightful sweetness and vibrant orange color to the dish.
1 large yellow onion (chopped): Onions provide a savory base and depth to the broth.
5 large cloves garlic (minced): Garlic infuses the roast with an aromatic punch that enhances every bite.
32 ounces beef broth or beef stock: This liquid keeps the roast moist and turns into a delicious cooking juice perfect for drizzling at the end.
2 Tbsp balsamic vinegar: Adds a subtle tang and complexity, balancing the richness of the beef.
2 Tbsp gluten-free or regular all-purpose flour (optional): Use this to thicken the cooking juices into a luscious gravy if you like.
2 sprigs rosemary: Fresh rosemary imparts piney, woody notes that perfectly complement the beef.
2 sprigs oregano: Oregano brings an earthy, herbaceous layer of flavor that rounds out the dish beautifully.

How to Make Slow Cooker Pot Roast with Vegetables and Herbs Recipe

Step 1: Prepare the Vegetables and Liquid Base

Start by arranging the baby potatoes, chopped carrots, onions, and minced garlic at the bottom of your slow cooker. This layer not only adds flavor but also creates a soft bed for the roast to sit on, preventing it from sticking or burning. Next, pour in the beef broth along with balsamic vinegar, and tuck in the rosemary and oregano sprigs. Sprinkle everything with sea salt and give it a good stir to distribute the flavors evenly.

Step 2: Season and Sear the Roast

Take the beef chuck roast out of its packaging and season both sides generously with sea salt and pepper. Heating avocado oil in a skillet over medium-high heat until it’s sizzling hot, place the roast onto the pan carefully. Sear each side of the roast until it develops a beautiful golden-brown crust. This step is crucial because it locks in juices and adds a deep, caramelized flavor that will carry through the entire dish.

Step 3: Transfer and Deglaze for Maximum Flavor

Once seared, move the roast to rest atop the vegetables in the slow cooker. Don’t forget to deglaze the skillet with a splash of broth or red wine — scraping up all those flavorful browned bits. Pour this liquid into the slow cooker to ensure none of that amazing flavor is lost. This simple trick elevates the richness of the pot roast tremendously.

Step 4: Slow Cook to Tender Perfection

Cover the slow cooker with the lid and set it to cook on low heat for about 10 hours, though 5 to 6 hours on high works if you’re pressed for time. The magic of the Slow Cooker Pot Roast with Vegetables and Herbs Recipe happens here, as the beef transforms into fork-tender tenderness, while the vegetables soak up the succulent juices. Check the roast towards the end of cooking; larger cuts may require a little more time to reach that ideal melt-in-your-mouth texture.

Step 5: Final Touches and Serving Prep

Before serving, cut the large roast into smaller, manageable chunks, arranging them alongside the perfectly cooked vegetables. Be generous with the rich cooking juices — drizzling them over the meat and veggies enhances the flavor and keeps every bite moist and succulent. If you want a thicker gravy, whisk in the optional flour with some cooking juices in a pan until it thickens.

How to Serve Slow Cooker Pot Roast with Vegetables and Herbs Recipe

A black oval plate on a white marbled surface holds a layered dish with three main layers: at the bottom are chunky pieces of orange carrots and light brown onion slices, scattered around the plate. The middle layer has round, golden baby potatoes mixed around the vegetables. On top are large, dark brown pieces of shredded cooked meat, with a slightly crispy texture. The dish is garnished with fresh green sprigs of rosemary and thyme placed over the meat. A beige cloth napkin sits under part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or a sprinkle of thyme leaves make an excellent garnish, adding a bright, fresh contrast to the rich, slow-cooked flavors. A grating of lemon zest can also lift the dish and add unexpected freshness.

Side Dishes

This Slow Cooker Pot Roast with Vegetables and Herbs Recipe pairs beautifully with crusty bread to soak up every last bit of those savory juices. Creamy mashed potatoes, buttered noodles, or a simple green salad with a light vinaigrette are wonderful companions that balance the richness of the meal.

Creative Ways to Present

For a dinner party, present the pot roast family-style in the slow cooker or a large rustic serving dish, surrounded by the colorful roasted vegetables. To add a touch of elegance, drizzle a little of the rich cooking liquid over the sliced roast and garnish the plate with fresh herbs and carrot ribbons.

Make Ahead and Storage

Storing Leftovers

Leftover pot roast stores wonderfully in the fridge for up to 4 days when kept in an airtight container. Make sure to keep the meat and vegetables together to preserve the delicious juices and prevent the roast from drying out.

Freezing

This recipe freezes beautifully as well. Portion the roast and vegetables into freezer-safe containers or bags, including some of the cooking liquid to keep everything moist. Freeze for up to 3 months for easy future meals.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm in a covered pan over low heat or in the microwave until heated through. Adding a splash of beef broth or water while reheating helps maintain moisture and tenderness.

FAQs

Can I use a different cut of beef for this Slow Cooker Pot Roast with Vegetables and Herbs Recipe?

Absolutely! While chuck roast is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or bottom round roast. Keep in mind that cooking times may vary slightly depending on the cut.

Do I need to sear the roast before slow cooking?

While searing is optional, it is highly recommended. It creates a beautiful crust that adds depth and complexity to the flavor of your pot roast. Plus, it seals in the juices for a moister result.

Can I add other vegetables to this recipe?

Yes! Feel free to include parsnips, turnips, or celery for added flavor and variety. Just keep the size and cooking time in mind to ensure all vegetables become tender.

Is it possible to make this recipe gluten-free?

Definitely. Use gluten-free all-purpose flour or omit the flour altogether if you prefer not to thicken the cooking juices. The dish itself is naturally gluten-free aside from that optional step.

What if I don’t have balsamic vinegar? Can I substitute something else?

You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a similar tangy depth. Just use slightly less vinegar to avoid overpowering the dish.

Final Thoughts

There is something truly special about coming home to a Slow Cooker Pot Roast with Vegetables and Herbs Recipe that has simmered gently all day. The aroma itself will welcome you like an old friend, and the tender bite of beef paired with savory vegetables and herbs creates a soul-satisfying meal that’s well worth the wait. Trust me, once you try this recipe, it will easily become one of your go-to comfort dinners whenever you want something hearty, delicious, and effortlessly impressive.