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Slow-cooked pot roast with carrots and potatoes in a serving dish
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Slow-Cooked Pot Roast with Vegetables

A hearty and comforting pot roast with tender beef and a medley of flavorful vegetables. Perfect for family gatherings or cozy nights in.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: comfort food, Family Recipe, Hearty, Pot Roast, Slow Cooker
Servings: 8 servings
Calories: 450kcal

Ingredients

For the pot roast

  • 5 pounds boneless beef chuck roast Known for its marbling, this cut will become melt-in-your-mouth tender as it cooks.
  • 1 tablespoon kosher salt Enhances flavors and ensures the meat is seasoned well.
  • 1.5 teaspoons freshly ground black pepper Adds a mild heat that balances perfectly with the rich meat.
  • 5 tablespoons all-purpose flour Creates a lovely crust when searing and thickens the sauce.
  • 2 tablespoons olive oil Ideal for searing the beef to lock in all those flavors.

For the vegetables

  • 2 cups carrots, peeled and chopped Sweet and colorful, they add a beautiful presentation and flavor.
  • 2 cups yellow onions, chopped The classic aromatic base that brings depth.
  • 2 cups celery, chopped Adds refreshing crunch and brightness to the dish.
  • 2 cups leeks, chopped Their mild onion flavor complements the other vegetables wonderfully.
  • 5 cloves garlic, finely minced Infuses the dish with aromatic flavor.
  • 2 cups beef broth Provides moisture and deepens the flavor.
  • 1 tablespoon kosher salt For cooking the vegetables, ensuring they’re seasoned perfectly.
  • 1 teaspoon freshly ground black pepper Further enhancing the dish.
  • 2 tablespoons apple cider vinegar or Worcestershire sauce Adds a tangy kick that balances the richness.
  • 1 large can (28 ounces) diced tomatoes, with juices Contributes thickness and acidity.
  • 1 cup rich chicken stock Adds another layer of flavor depth, harmonizing with the beef.
  • 3 sprigs fresh thyme An aromatic herb that brightens the dish with its earthy notes.
  • 2 sprigs fresh rosemary Its robust flavor pairs beautifully with the beef.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C).
  • Tie the beef roast with kitchen twine and season it generously with kosher salt and freshly ground black pepper.
  • Coat the roast with flour all over to create a flavorful crust.

Cooking

  • Heat olive oil in a Dutch oven over medium heat. Sear the roast on all sides until it’s nicely browned.
  • Add olive oil to the pot if needed, then cook the chopped carrots, onions, celery, leeks, and minced garlic until softened. Season with kosher salt and black pepper.
  • Stir in beef broth and your choice of apple cider vinegar or Worcestershire sauce, then add the diced tomatoes (with their juices) and chicken stock. Toss in the fresh thyme and rosemary sprigs.
  • Place the seared roast back in the pot, bring to a boil, reduce to a simmer, cover, and transfer to the preheated oven.
  • Roast for 2.5 hours. After that, reduce the oven temperature to 250°F (122°C) and roast for an additional hour.
  • Remove the roast from the oven, let it rest for about 20 minutes. Skim off excess fat from the sauce, then puree the sauce until smooth for easier serving.

Serving

  • Serve the sliced roast with the thickened vegetable sauce generously draped over each piece.

Notes

Searing the roast properly is crucial for flavor. Don’t rush this step; a good sear creates a beautiful crust that adds depth. Feel free to add potatoes for a complete one-pot meal.