Slow Cooker Pot Roast with Vegetables and Herbs Recipe
This Slow Cooker Pot Roast recipe features a tender and flavorful beef chuck roast slow-cooked with baby potatoes, carrots, onions, and a savory blend of herbs in a rich beef broth. The roast is first seared for a caramelized crust before being cooked low and slow to achieve fork-tender perfection. Perfect for an easy, comforting meal that serves 8.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meat
- 1 3 to 4-pound boneless beef chuck roast
- 2 Tbsp avocado oil
- Sea salt and pepper, to taste
Vegetables and Aromatics
- 1.5 lbs baby potatoes
- 3 large carrots, chopped
- 1 large yellow onion, chopped
- 5 large cloves garlic, minced
Liquids and Seasonings
- 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)
Instructions
- Prepare the vegetables and broth: Transfer the chopped onion, baby potatoes, carrots, and minced garlic to the bottom of the slow cooker. Add beef broth, balsamic vinegar, and fresh rosemary and oregano sprigs. Season everything with sea salt, then stir to combine all ingredients evenly.
- Season the roast: Remove the beef chuck roast from packaging and pat dry with paper towels. Optionally remove the netting if present. Sprinkle both sides liberally with sea salt and freshly ground black pepper.
- Sear the roast: Heat a large skillet over medium-high heat and add avocado oil. When the oil is hot and shimmering, place the seasoned roast in the skillet. Sear for 6 minutes on one side until a nice brown crust forms, then flip and sear the other side for 3 to 6 minutes until golden brown.
- Transfer roast to slow cooker and deglaze skillet: Place the seared roast on top of the vegetables in the slow cooker. Pour a splash of beef broth or red wine into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Pour this flavorful liquid into the slow cooker to add depth to the sauce.
- Slow cook the roast: Cover with the slow cooker lid and cook on Low heat for 8 to 10 hours or High heat for 5 to 6 hours. The roast should be fork-tender when done. Cooking time depends on the roast size; 10 hours on Low is recommended for 3 to 4 pounds.
- Serve: Once cooked, carefully remove the roast and cut it into chunks. Serve with the cooked potatoes, carrots, and onions. Drizzle some of the flavorful cooking juices over the meat and vegetables for extra taste.
Notes
- You can remove the netting from the roast before cooking or leave it on—both ways work.
- Searing the roast before slow cooking locks in flavors and improves texture.
- Adjust cooking times based on the size of your roast to ensure tenderness.
- Use gluten-free flour to thicken the cooking juices if desired by mixing it in during the last hour of cooking or after removing the meat.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
