Best Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast with Vegetables

Thank you to Sprouts Farmers Market for sponsoring this post

Much of what goes on in my kitchen draws from cultures all over the globe. These days, the dishes of my childhood are often on the back burner (like my best slow cooker pot roast) as I gravitate towards more adventurous shores. I crave foods I’d never even heard of as a child, such as spicy Thai curries, olive oil-drenched Spanish tortillas, briny Mediterranean sauces, and Mexican tacos of every stripe. 

Pot Roast: The Ultimate Comfort Food

That was the case until last week, when all I craved was comfort and familiarity. With the devastation of the fires in nearby Napa Valley coming on the heels of unfortunate new headlines, it was hard to do much more than mourn the losses and cook like a madwoman. And what I wanted to cook wasn’t cuisine from far off places, but the food of my childhood.
A White dish with Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast on the Menu

On Tuesday, I ventured out to stock up on groceries.  I drove to Sprouts Farmers Market to pick up the fixings for pot roast, something I hadn’t eaten since before I left for college.  I was delighted to find that Sprouts sells grass fed chuck roast, which is an ideal cut for pot roast. When I can find it and it’s affordable, I opt for grass fed beef. It’s thought to be better from a nutrition and environmental standpoint. The fact that Sprouts sells a number of grass fed options is one of the reasons I like to shop there.
Ingredients for slow cooker pot roast

The Crock Pot Means A Low and Slow Roast 

Back in my kitchen, I browned the roast in a hot skillet. I opened a bottle of red wine and added that to the roast along with potatoes, onion, and carrots. It all went into the crock pot to braise low and slow for hours.

The roast turned out fork tender and flavorful. It was plainly delicious and one I will repeat. Paired with what remained of the wine, with friends and family crammed around the dining table, it was just the kind of comfort we needed.

Slow Cooker Pot Roast with Vegetables in a white casserole

If you like my best slow cooker pot roast with vegetables, check out:

Slow Cooker Turkey Meatballs

Instant Pot Glazed Raspberry Ribs

Slow Cooker Chicken Marbella

Easy Pork Chops with Skillet Apples

Oven Pot Roast from Simply Recipes

Slow Cooker Pot Roast with Vegetables
5 from 13 votes
Print

Slow Cooker Pot Roast with Vegetables

If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours. 

Course Dinner
Cuisine American
Keyword crock pot, easy, healthy, potatoes, slow cooker, vegetable
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 to 6 servings
Calories 492 kcal
Author Katie Morford

Ingredients

  • 2 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • One 2 1/2 pound grass fed chuck roast from Sprouts Farmers Market
  • 2 teaspoons canola oil
  • 1 large yellow onion, cut into 10 wedges
  • 1 cup red wine, use something drinkable (not something you opened 6 months)
  • 4 cloves garlic, thinly sliced
  • 1 cup beef broth
  • One 14.5-ounce can Sprouts organic diced tomatoes
  • 1 pound small, waxy potatoes (red skin, white, or yukon gold)
  • 4 large carrots, cut into 2-inch pieces
  • 6 large sprigs fresh thyme

Instructions

  1. Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat. 

  2. Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.

  3. Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid. 

  4. Cook the meat until very tender (you should be able to cut it with a fork):  about 5 to 6 hours on high or 9 to 10 hours on low. 

  5. Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side. 

 

Comments

10.17.2017 at6:06 AM #

linda

Approximately How long do you brown meat in skillet?

10.17.2017 at6:06 AM #

linda

approximately how long do you brown in skillet

10.17.2017 at6:06 AM #

Katie Morford

About 8 minutes. I’ll add that to the recipe!

10.17.2017 at10:22 AM #

Marcia

Love this, Katie. During and after the hurricane all in Houston all I did was cook (and eat). So soothing…

10.17.2017 at10:22 AM #

Katie Morford

I hear you. It’s very a very comforting way to support each other.

10.17.2017 at2:00 PM #

Jade Moy

https://www.redwoodcu.org/northbayfirerelief

Redwood Credit Union (RCU), in partnership with the RCU Community Fund, Inc., The Press Democrat, and Senator Mike McGuire, is now accepting financial donations to assist fire victims and aid relief efforts. 100% of your tax-deductible donations will go directly to support those affected.

10.17.2017 at2:00 PM #

Katie Morford

Thanks Jade. I had heard that credit unions were a good way to go.

10.17.2017 at4:50 PM #

Jessica

Hi Katie–I met you once in Lake Forest and I’m a really big fan of yours! I saw your recipe this morning and made it tonight. My husband thinks it’s the best beef stew I’ve made! Thank you so much for such an easy and tasty recipe!

10.17.2017 at4:50 PM #

Katie Morford

Hi Jessica,

So nice to hear from you. And I’m delighted to hear the roast was such a hit!

x,

Katie

10.18.2017 at12:09 PM #

Sally @ Real Mom Nutrition

I’ve got three meat-and-potatoes guys in my house who will love this! Thanks for the recipe.

10.18.2017 at12:09 PM #

Katie Morford

The pressure is on. Hope they approve 🙂

10.25.2017 at6:44 PM #

Lin Mardon

Do the diced tomatoes disintegrate into the broth/sauce? I’m asking b/c my son really dislikes seeing tomato chunks in his food. I don’t see any tomatoes in your pictures. If the diced tomatoes are in the remaining sauce, I will substitute with some tomato paste or sauce. Thank you!!

10.25.2017 at6:44 PM #

Katie Morford

They don’t totally disappear. I would use crushed tomatoes instead. Hope you (and he) likes it!

12.19.2017 at6:47 AM #

Carrie Caldwell

Love your recipes

01.09.2018 at3:18 PM #

Jenna

Can this be made in the Instant Pot?

01.09.2018 at3:18 PM #

Katie Morford

Yes. I have made it in the Instant Pot. You don’t have to brown the meat or cook the onions/red wine in a pan…you can do it right in the pot on the Saute setting.

As for the ingredients, the only change I made was to use 1/2 cup of beef broth instead of a cup and try 60 minutes on Manual with 20 minutes slow release.

01.25.2018 at1:59 PM #

Edna E. Barber

Great recipe! It looks so delicious! But, is it makes any differences if I use more than one onion?
It will be helpful for me to try this if you answer me.

01.25.2018 at1:59 PM #

Katie Morford

I’m sure if you want to add an extra onion, that would be fine.

02.13.2018 at9:32 AM #

Stacy Abramson

Do the potatoes get too mushy adding them in the pot at the beginning? I’ve seen other recipes where the carrots and potatoes are added later in the cooking process (2 hours left to cook).

02.13.2018 at9:32 AM #

Katie Morford

They are certainly softer than I probably normally eat potatoes and carrots, but it sort of goes with this type of comfort food. That said, you could certainly hold off and add them in later during the cooking process

07.18.2019 at4:53 PM #

Ema

The receipt is really good and the instructions are easy to follow. Thank you.

07.18.2019 at6:13 PM #

Rania Bedaba

Great receipe ,can l not use wine or if there are other alternatives?
Thank you

07.18.2019 at6:13 PM #

Katie Morford

Hi Rania, I would use beef broth in place of the wine! Enjoy.

07.26.2019 at2:43 PM #

Carolyn J Cornie

Is there a limit as to the quantity of vegetable?

07.26.2019 at2:43 PM #

Katie Morford

I’d say you could bump up the veggies up to 50 percent, as long as it fits in your slow cooker.

09.23.2019 at5:45 PM #

Deborah G. Johnson

This looks lovely Katie. Good way to use up the last blade roast from our order of beef last fall. I love fall apart, cut with a fork beef recipes. You are right that they are so comforting.

09.23.2019 at5:45 PM #

Katie Morford

Thank you! Hope you enjoy it.

10.13.2019 at9:00 AM #

Mona Webster

Mona Webster

Your recipe sounds very much the way I have been cooking my shoulder roast for several years. The only thing not mentioned in any recipe is a head of cabbage quartered. It adds so much flavor. My family always asks for the dish with the cabbage. Thank you for your plain and simple answers to the numerous questions.

10.13.2019 at9:00 AM #

Katie Morford

Hi Mona,

I love the idea of adding cabbage to this. I’ll try it that way next time!

05.12.2020 at3:23 PM #

Linda C Green

I made this roast my husband loved it. I also made pilaf and asparagus in the oven with garlic and butter. It was delicious. I made some dinner rolls OMG it hit the spot. I love your recipes.

05.12.2020 at3:23 PM #

Katie Morford

Awesome. Love all your delicious sides. Thank you!

08.06.2020 at12:58 PM #

Stuart

Your recipe is delicious. More flavorful than other beef slow cooker recipes I’ve made. I used Marsala wine and it seemed to work well. It was a hit with all my diners. Thanks for sharing.

08.06.2020 at12:58 PM #

Katie Morford

Yay! Glad it was a success.

02.21.2021 at8:47 PM #

Cynthia

Hi Katie – this recipe did indeed please my gang, thank you! One question: I got a smaller piece of meat, bumped up the veggies, and have a fair amount of lovely sauce left over – can you suggest another use for the leftover sauce? It is too yummy to toss but way more than I need for the leftovers.
Just thought I’d ask!

02.21.2021 at8:47 PM #

Katie Morford

Glad you liked it. What about tossing it with sauteed mushrooms, leafy greens, and butter noodles?

11.12.2021 at10:08 AM #

Pamela

This pot roast recipe is outstanding~~easy and delicious! It was even tastier the second day! I did have trouble with the Insta Pot but even with switching between pressure cook and slow cook, it turned out perfectly!!

Thank you Katie~~~ next I am going to bake your apple cake. We bought the appropriate anise flavored liquor (and its mighty tasty) so we are ready!

11.12.2021 at10:08 AM #

Katie Morford

Oh good! I learned it from you 🙂

Post Your Comment

Your email address will not be published. Required fields are marked *

Recipe Rating