Slow Cooker Beef Pot Roast with Vegetables
2022-02-08- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 9:00 h
- Ready In: 9:10 h
Average Member Rating
(3.5 / 5)
42 People rated this recipe
Related Recipes:
-
Red Cabbage Salad
-
Instant Pot Beef Soup with Noodles
-
Easy Vanilla Cupcakes
-
Slow Cooker Chicken Thighs
-
Slow Cooker Sweet Potato Soup
Nutritional Info
This information is per serving.
-
Calories
467.7 -
Carbohydrates
30.6 g -
Cholesterol
68.3 mg -
Fat
23.3 g -
Fiber
4.3 g -
Protein
36.6 g -
Saturated Fat
1.8 g -
Serving Size
1 -
Sodium
262.2 mg -
Sugar
2.8 g -
Trans Fat
1 g -
Unsaturated Fat
0.5 g -
Potassium
1,251.6 mg
Slow cooker beef pot roast with vegetables. Cooking a beef pot roast in a slow cooker with vegetables is an easy and tasty way to eat.
What are the benefits of cooking beef with vegetables in a slow cooker?
Cooking beef pot roast with vegetables in a slow cooker is a great way to make sure that your meal comes out perfect every time. It’s also an easy way to make sure that your meat is tender and the vegetables are cooked just right.
Slow cookers are commonly used for cooking beef pot roast with vegetables because they provide the most even temperature, which helps cook the meat evenly. This means you can set it and forget it!
What are some side dishes that go well with a pot roast?
Pot roast is a dish that takes some time to cook and needs to be cooked low and slow. Pot roast is typically served with mashed potatoes, vegetables, and a few other side dishes.
Some common side dishes that go well with pot roast are:
Slow Cooker Beef Pot Roast with Vegetables
You may like as well:
🥣Slow Cooker Southern Gumbo Soup with Shrimp
Slow Cooker Beef Vegetable and Barley Soup
Ingredients
- 3 pounds (1440 g) chuck roast
- extra virgin olive oil
- 1 pound (480 g) carrots peeled and sliced
- 2 pounds (960 g) yellow potatoes, peeled and sliced
- 1 large yellow onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 cup (250 ml) beef broth
- 1 tablespoon cornstarch
- 2 tablespoons steak seasoning
- 1 tablespoon kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Method
Step 1
In a small mixing bowl, combine steak seasoning, kosher salt, dried thyme, and rosemary. Stir and set aside.
Step 2
Brush both sides of beef with olive oil. Sprinkle on a third of the seasoning mix onto each side. Transfer meat to a large nonstick skillet. Sear both sides over medium-high heat. Transfer seared meat to a slow cooker.
Step 3
In a large bowl, combine all vegetables. Drizzle with olive oil, to coat vegetables. Sprinkle with the remaining seasoning mix. Add seasoned vegetables to the same skillet and sauté for 5 minutes, stirring occasionally. Transfer vegetables to the top of beef.
Step 4
Pour over the beef broth. Cover slow cooker and cook on low-heat setting for 9 hours.
Step 5
With a turkey baster, retrieve cooking liquid from the slow cooker. Transfer cooking liquid to a small saucepan and simmer over medium heat on the stove. Remove from the heat.
Step 6
In a small mixing bowl, combine cornstarch and a little water. Whisk well. Blend, whisking, into the pan liquid. Return to the heat and simmer until thickened.
Step 7
Transfer slow cooker pot roast with vegetables to a large serving platter. Pour the gravy over and serve immediately.