Slow Cooker Pot Roast with Vegetables

  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

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Slow cooker pot roast with vegetables. Beef pot roast with vegetables cooked in slow cooker. Very delicious!


  • 1 large onion,diced
  • 1 cup peeled baby carrots
  • 1 rib celery,cut into 1/4-inch-thick slices
  • 2 cloves garlic,finely chopped
  • 1 boneless beef chuck roast,tied
  • 1 extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cubed potatoes
  • 3-4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup (250 ml) beef broth
  • 1/2 cup (125 ml) dry red wine
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • hot cooked noodles


Step 1

In slow cooker ,combine potatoes, onion,carrots,celery and garlic.

Step 2

Rub roast all over with the 1 teaspoon olive oil. Season roast with the salt and freshly ground black pepper. Arrange roast on the top.

Step 3

Put thyme sprigs and bay leaf into mixture. In medium-size bowl,whisk together beef broth,wine and tomato paste. Pour mixture over meat. Cover slow cooker and cook on high for 6 hours.

Step 4

Remove pot roast from slow cooker,cover and keep warm.

Step 5

For gravy,pour liquid with vegetable mixture from slow cooker into cooking saucepan. Remove and discard thyme sprigs and bay leaf. Bring to a boil.

Step 6

Using small cup,stir together flour and 2 tablespoons oil. Stir flour mixture into liquid in saucepan. Bring to a boil. Stir about 1 minute. Slice pot roast. Serve slow cooker pot roast with gravy and noodles.

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