Slow Cooker Pot Roast with Veggies
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 bowls
Weeknight dinner slow cooker pot roast made easy with 20 minutes prep in the morning. A one pot meal for busy nights that's also freezer friendly.
  • 4 pound chuck roast
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoon dried rosemary
  • 2 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1.5 pounds yukon gold potatoes (about 4-5 medium sized)
  • 2 yellow onions
  • 1 lb bag baby carrots
  • 1 tablespoon minced garlic
  • 2 cups beef broth
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon cornstarch
  • 2 tablespoons cold water
  1. Grease the inside of a large slow cooker with cooking spray. This step will save you scrub time over the sink.
  2. Chop potatoes and onion into 1 inch chunks and dump into the slow cooker. Add the baby carrots and minced garlic.
  3. Season the chuck roast (bone in) with thyme, rosemary, salt, and pepper. Sear in a large pan with vegetable oil 5 minutes each side on high heat. Lay on top of the veggies in the slow cooker.
  4. Add beef broth and balsamic vinegar to the slow cooker and cook on low for 5-6 hours or high for 8-10.
  5. Turn off heat, carefully take out the meat and lay on a cutting board to rest. It will be super tender so better to remove piece by piece. In a separate small bowl mix together cornstarch and water then pour over the gravy and vegetables. Give everything a good stir and taste. Season further if needed (more thyme, rosemary, salt, etc…) Place meat back into the slow cooker or serve separately from the gravy.
Recipe by A Butterful Mind at