Name: Slow Cooker Pot Roast and Veggies
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 2 pounds beef chuck roast; 1 pound baby yellow potatoes (or baby red potatoes); 8 ounces baby carrots; 1 onion; 1 teaspoon jarred minced garlic; 2 Tablespoons Worcestershire sauce; 1 teaspoon thyme; 1 cup beef broth (or beef stock); Salt and black pepper (to taste); 2 1/2 Tablespoons cornstarch

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This easy Slow Cooker Pot Roast and Veggies tastes amazing! Slow cooking creates tender roast beef, potatoes, carrots, onions, and flavorful gravy.

Why I love this recipe

It has just 10 minutes of prep, 9 ingredients plus salt and pepper, and it takes just 7 easy steps.

Easy Slow Cooker Pot Roast and Veggies in a dish. — Easy Slow Cooker Pot Roast and Veggies

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Equipment used for this recipe

How to make Pot Roast and Veggies

Step 1 – On a cutting board, cut the onion into large chunks.

Step 2 – Add the beef roast to the crock pot and then place the vegetables around the roast.

beef roast, onions, potatoes, and carrots in a crockpot.

Step 3 – Add in the jarred minced garlic, Worcestershire sauce, thyme, beef broth, salt, and pepper on top of the meat.

garlic, Worcestershire sauce, thyme, salt, pepper, beef roast, onions, potatoes, and carrots in a crockpot.

Step 4 – Cover and cook on low for 8 hours or on high for 5 hours.

Step 5 – Remove the beef roast and vegetables from the crockpot, leaving the liquid inside.

Step 6 – In a small bowl whisk together 1/4 cup of liquid from the pot and the cornstarch.

Step 7 – Pour it back into the crockpot stirring for 3-5 minutes until the gravy begins to thicken a little. Serve and enjoy!

Pro Tips

Store leftovers in an airtight container in the fridge for up to 4-5 days.

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Slow Cooker Pot Roast and Veggies

Zona House

This easy Slow Cooker Pot Roast and Veggies tastes amazing! Slow cooking creates tender roast beef, potatoes, carrots, onions, and flavorful gravy. It has just 10 minutes of prep, 9 ingredients plus salt and pepper, and it takes just 7 easy steps.

5 from 1 vote

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine American

Servings

Calories 559 kcal

Equipment

Ingredients

2 pounds beef chuck roast
1 pound baby yellow potatoes (or baby red potatoes)
8 ounces baby carrots
1 onion
1 teaspoon jarred minced garlic
2 Tablespoons Worcestershire sauce
1 teaspoon thyme
1 cup beef broth (or beef stock)
Salt and black pepper (to taste)
2 ½ Tablespoons cornstarch

Instructions

On a cutting board, cut the onion into large chunks.
Add the beef roast to the crockpot and then place the baby carrots, baby potatoes, and onions around the sides of the roast.
Add in the jarred minced garlic, Worcestershire sauce, thyme, beef broth, salt, and pepper on top of the roast.
Cover and cook on low for 8 hours or on high for 5 hours.
Remove the beef roast and vegetables from the crockpot, leaving the liquid inside.
In a small bowl whisk together 1/4 cup of liquid from the pot and the cornstarch.
Pour it back into the crockpot stirring for 3-5 minutes until the gravy begins to thicken a little. Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition

Serving: 1Calories: 559kcalCarbohydrates: 34gProtein: 47gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 570mgPotassium: 1.514mgFiber: 5gSugar: 6gVitamin A: 7.882IUVitamin C: 28mgCalcium: 94mgIron: 7mg

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Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.