Name: Slow-Cooker Beef Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Beef Chuck Roast; 1 lb Yukon Gold Potatoes, halved; 3 large Carrots, peeled and cut into chunks; 2 medium Parsnips, peeled and cut into chunks; 1 large Yellow Onion, wedged; 4 cloves Garlic, minced; 1.5 cups Beef Broth; 0.5 cup Dry Red Wine (e.g., Cabernet); 2 tbsp Worcestershire Sauce; 3 sprigs Fresh Rosemary and Thyme

"This melt-in-your-mouth beef pot roast is slow-cooked to perfection alongside hearty carrots, potatoes, and parsnips. Infused with fresh herbs and a rich red wine reduction, it is the quintessential comfort food for a chilly evening."

Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
1 lb 450 g	Yukon Gold Potatoes, halved
3 large 300 g	Carrots, peeled and cut into chunks
2 medium 200 g	Parsnips, peeled and cut into chunks
1 large 200 g	Yellow Onion, wedged
4 cloves 12 g	Garlic, minced
1.5 cups 350 ml	Beef Broth
0.5 cup 120 ml	Dry Red Wine (e.g., Cabernet)
2 tbsp 30 ml	Worcestershire Sauce
3 sprigs 5 g	Fresh Rosemary and Thyme

How to Make Slow-Cooker Beef Pot Roast with Root Vegetables

Season the beef chuck roast generously with salt and black pepper on all sides.

Heat a large skillet over medium-high heat with a tablespoon of oil. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer the roast to the slow cooker.

Place the potatoes, carrots, parsnips, and onions around the beef in the slow cooker.

In a medium bowl, whisk together the beef broth, red wine, garlic, and Worcestershire sauce. Pour the liquid over the beef and vegetables.

Lay the fresh herb sprigs on top. Cover and cook on Low for 8-10 hours or on High for 5-6 hours until the beef is fork-tender.

Remove the meat and vegetables to a serving platter. Discard herb sprigs.

Optional: Strain the remaining liquid into a saucepan, simmer, and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to create a thick gravy. Pour over the roast before serving.

·
Always sear your meat before slow cooking; it develops deep umami flavors that boiling alone cannot achieve.
·
Cut your root vegetables into large, uniform chunks to ensure they don't become too mushy during the long cook time.
·
For the best results, use a well-marbled chuck roast as the fat breaks down to keep the meat moist.

Frequently Asked Questions

Can I make this without wine?

Yes, you can substitute the red wine with an equal amount of extra beef broth and a tablespoon of balsamic vinegar for acidity.

What is the best cut of beef for pot roast?

Beef chuck roast is the gold standard because its high fat and connective tissue content break down into tender perfection.

Can I add the vegetables later so they stay firm?

If you prefer firmer vegetables, you can add them halfway through the cooking time, though cooking them the whole time allows them to absorb more beef flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day!

Video Tutorials

How to Make Slow Cooker Pot Roast | Allrecipes

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