Pot Roast with Vegetables (Crockpot)

Pot roast with vegetables (crockpot) Beef chuck roast with vegetables cooked in a slow cooker. I used Yukon Gold potatoes in this recipe, as well as a 6-quart (6 L) crockpot.

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Also, you can prepare pot roast in an oven or pressure cooker:

Pot Roast with Vegetables (Oven)

This is a classic beef recipe cooked on a stove.

Ingredients: 1 teaspoon (5 ml) olive oil, 3-pound(1.44 kg) boneless beef chuck roast, trimmed, 1 teaspoon (5 ml) kosher salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 2 cups (500 ml) chopped yellow onion, 1 cup (250 ml) dry red wine, 4 fresh thyme sprigs, 3 garlic cloves, peeled and chopped, 14 oz (420 ml) can low-sodium fat-free beef broth, 1 bay leaf, 4 large carrots, peeled and chunked, 2 pounds (960 g) Yukon gold potatoes, peeled and cut into cubes

Pot Roast with Vegetables

Instructions: Preheat the oven to 350º F (175º C). Heat the olive oil in a large pan over medium-high heat. Season meat with salt and black pepper, then add to the hot oil and cook until browned on all sides, turning once.

Remove cooked beef from the pan and transfer it to a large plate. Add chopped yellow onion to the pan and saute, stirring occasionally, until tender. Return browned beef with any accumulated juices to the pan.

Pour in beef broth and dry red wine, then add garlic, thyme, and bay leaf. Stir well and bring mixture to a simmer.

Cover the pan and bake in preheated oven for 1½ hours or until the roast is almost tender.

Add carrots and potatoes to the pan. Cover and cook for a further 1 hour or until vegetables are tender. Discard bay leaf and thyme. Remove cooked beef from the pan and transfer it to a cutting board. Using two forks, shred the meat. Add shredded meat to cooked vegetables and serve immediately.

Pot Roast with Vegetables (Crockpot)

Ingredients

• 4-pound (2 kg) chuck roast, trimmed
• 2 tablespoons canola oil
• 2 teaspoons kosher salt
• 1teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 pound (480 g) carrots, peeled and chunked
• 2 pounds (960 g) Yukon Gold potatoes, unpeeled, cubed
• 2 cloves garlic, peeled and minced
• 2 cups (500 ml) beef broth
• minced fresh parsley

Method