Slow Cooker Pot Roast with Root Vegetables
In short: A beef chuck roast cooked all day with onions, carrots, parsnips and potatoes until fork-tender, with a rich gravy made from the juices. It takes about 9 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 9 h
- Total
- 9 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
A pot roast turns a tough, inexpensive cut into a Sunday-style dinner, and the slow cooker does the work while the house fills with the smell of onions and beef. Chuck roast has the fat and connective tissue to become silky after many hours of low heat. Vegetables cook alongside in the juices, and the cooking liquid becomes a gravy. Serve slices with the vegetables and a spoonful of gravy over everything.
Instructions
- Pat the roast dry and rub it all over with the salt and pepper. If it is very large, cut it into two pieces so it sits flat in the slow cooker.
- Heat the oil in a large frying pan over medium-high heat. Brown the beef for 4 minutes on each side until deeply colored, then move it to the slow cooker.
- Spread the onions in the base of the slow cooker under the meat. Whisk the tomato paste into the stock and wine, then pour it around the beef. Add the garlic, bay leaves and thyme.
- Arrange the carrots, parsnips and potatoes around and on top of the meat.
- Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours. The beef is ready when a fork twists in with no resistance.
- Lift the beef and vegetables onto a platter, cover with foil and rest for 10 minutes. Skim the fat from the juices and pour the juices into a saucepan.
- Stir the cornstarch and cold water into a paste, whisk it into the juices and simmer for 3 minutes until glossy. Slice or shred the beef and serve with the vegetables and gravy.
Tips
- Brisket or a beef shoulder roast also work. Choose a marbled cut, since lean roasts such as topside turn dry.
- If you like firmer potatoes, add them to the pot for the last 4 hours of cooking instead of at the start, so they keep their shape.
Questions and answers
Do I need to brown the roast before slow cooking?
It is not required, but browning adds a deeper flavor and a richer gravy. If you skip it, add a splash of soy sauce to the cooking liquid.
Why is my pot roast tough?
It has probably not cooked long enough. Collagen only melts after many hours at low heat, so give it another hour and test again.
How do I store leftover pot roast?
Keep slices in the gravy in the fridge for up to 4 days, or freeze for 3 months. Reheat gently so the meat does not dry out.
How long does it take to make Slow Cooker Pot Roast with Root Vegetables?
About 9 h 25 min in total: 25 min of preparation and 9 h of cooking.
How many calories are in Slow Cooker Pot Roast with Root Vegetables?
About 520 kcal per serving, with 40 g of protein, 40 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 40 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
