Crock Pot Pot Roast and Vegetables Recipe

During the winter months, this Crock Pot Pot Roast and Vegetables recipe is a family favorite. Melt-in-your-mouth beef roast coated in a rich gravy along with perfectly cooked, tender vegetables.

It is a go to comfort food meal for many of us, especially on a cold and blustery winter day. Not only is it delicious, but it is one of those meals that will warm you from the inside out.

Best of all, it is simple and easy to prepare. With just a few common ingredients and less than 15 minutes of prep time, dinner will be in your slow cooker.

In just a few hours you will begin to smell the classic aroma of your pot roast filling the house. It is a great recipe to make for Sunday dinner, yet is also perfect to make for a weeknight dinner because you can start it in the morning and it is ready to eat when you walk in the door.

Although some people may be hesitant to use a slow cooker for fear of overcooking the meat and vegetables. Although it is difficult to overcook the roast, the vegetables can get too mushy.

However, if you have a Programmable Slow Cooker, you can set the exact cook time that you want. Then it will switch to a keep warm setting so a perfectly cooked dinner is ready whenever you are!

What Is Pot Roast?

If you ask 10 people what pot roast means, you are likely to get several different answers on how they make a specific recipe. However, almost everyone will agree that it is about cooking meat and vegetables low and slow.

That is because the term ‘pot roast’ actually refers to a cooking method where a tough cut of meat, usually beef, is slowly cooked in a covered pot with liquid (broth, water, wine) and vegetables. The slow cooking process breaks down the tough collagen fibers in the meat, resulting in tender, flavorful, and succulent meat.

However pot roast can also refer to the meal itself rather than just how it cooks. No matter what method is used to cook the roast this meal is commonly thought of as a large cut of beef that is cooked in a thick liquid, almost gravy like, alongside vegetables that turn soft and tender.

Although there are many variations that exist with different cuts of meat, vegetables, herbs, spices and even the liquid used, the essence of slow cooking the meat and vegetables remains central in every recipe.

You can make pot roast in a slow cooker, Dutch oven and even in a pressure cooker. In fact, if you need the quickest method to make this classic dish, make this Instant Pot Pot Roast Recipe.

However, no matter what cooking method that you use, in order to get fall apart, perfectly tender Pot Roast you will need to make sure that you purchase the right cut of meat.

What Cut of Beef Makes The BEST Pot Roast?

There are many cuts of beef that can be cooked low and slow and given the name pot roast. However, if you are wanting fall apart tender beef that literally melts in your mouth, then there is one clear choice, Chuck Roast.

A chuck roast is a cut of beef that comes from the upper shoulder and neck area of the steer. It is a well exercised muscle and therefore is very lean.

Due to its higher collagen content, chuck roast needs that long, slow cooking process to become tender. However, you can also make Crock Pot Pot Roast with a blade roast, shoulder roast, seven-bone pot roast, or arm pot roast.

Each one of these roasts are considered a tougher cut of meat. That is why it is important to slow cook the meat so that it breaks down and becomes super tender. And best of all, they are fairly inexpensive to purchase.

Bone In or Boneless Chuck Roast

You can make pot roast in the slow cooker using either a bone in or boneless chuck roast. However, there will be a slight difference in flavor and texture depending on which type of roast that you use.

If you want deep, rich, more intense flavor, choose a bone-in chuck roast. Although it will take a little longer to cook, the bone provides so much flavor and moisture that is well worth it if you have the extra time to spare.

However, if you choose a boneless chuck roast your pot roast will still be delicious. In addition, the roast will get done faster because the bone doesn’t have to heat up.

To Braise or Not to Braise?

I often get asked about whether it is necessary to brown the meat before it goes into the crock pot. Although not 100% necessary, if you can spare the extra 10 minutes that it takes to braise the roast, by all means, do it!

The additional flavor that it adds to the slow cooker pot roast and vegetables is AMAZING! Simply heat up a large skillet and then add olive oil.

Once the oil is hot add the roast to the pan. Brown it on each side, which typically takes 4-5 minutes per side.

Then you can add it on top of the vegetables in the slow cooker. However, if you are like me, I often forget to take the roast out of the freezer until I am ready to cook it.

But don’t worry. You can brown the meat even if it is still frozen. However, the key here is to make sure that each side of the roast is dry and free from ice crystals.

If the roast is wet when put in a hot pan with oil, it will cause the oil to splatter all over the place. Not only will this cause a mess, but you also risk the chance of burning yourself.

Crock Pot Pot Roast and Vegetables Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3-4 pound chuck roast
• 2 tablespoons olive oil
• Kosher salt & ground black pepper, to taste
• 1 teaspoon dried thyme
• 1 pound carrots peeled and cut into 2″ chunks
• 2 pounds potatoes, cut into large chunks
• 2 cloves garlic, minced
• 2 cups beef broth, low sodium
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons arrowroot powder or corn starch
• 2 tablespoons cold water

INSTRUCTIONS

Season the chuck roast with salt, pepper and thyme. Set aside.

In your slow cooker add the carrots, potatoes and garlic.

Then place a large skillet over medium high heat and add the olive oil. When it is hot add the roast and brown each side (approximately 4 minutes per side).

Lay the pot roast on top of the vegetables, then add the beef broth and Worcestershire sauce to the crock pot. Cover and cook on low for 8-10 hours or high for 5-6 hours.

In the last hour of cooking mix together your cornstarch (or arrowroot powder) and water and then pour it in the slow cooker to thicken the sauce into a gravy consistency.

Once the cooking time is up, remove the meat and shred it with two forks. Place the meat back into the crock pot to soak up the juices or simply pour the gravy over top.

Serve immediately.

Enjoy! Mary

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