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Cozy Slow Cooker Pot Roast Recipe with Root Vegetables

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A tender, slow-cooked beef chuck roast with a caramelized crust, paired with perfectly cooked root vegetables that soak up a rich, savory broth. This comforting dish is perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil or vegetable oil (for searing)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (or 3 cloves garlic, minced)
  • 1 teaspoon dried thyme or rosemary (or a mix)
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 medium Yukon gold potatoes, quartered (or red potatoes)
  • 2 parsnips, peeled and chopped into similar size chunks
  • 1 small rutabaga, peeled and cubed
  • 1 medium onion, quartered
  • 1 ½ cups beef broth (low-sodium preferred)
  • ½ cup dry red wine or extra broth (optional)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Peel and chop the carrots, parsnips, rutabaga, and potatoes into roughly 2-inch pieces. Quarter the onion. Set aside.
  2. Pat the beef chuck roast dry with paper towels. Rub the roast evenly with salt, pepper, garlic powder, and dried herbs.
  3. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the roast on each side for about 3-4 minutes until a deep brown crust forms.
  4. In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and red wine (if using).
  5. Place root vegetables and onion at the bottom of the slow cooker. Set the seared roast on top of the vegetables. Pour the cooking liquid over everything. Add bay leaves.
  6. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the roast is fork-tender and vegetables are soft but not mushy.
  7. Check for doneness; if needed, continue cooking another 30 minutes at a time.
  8. Remove bay leaves. Spoon some cooking liquid over the roast and vegetables. Garnish with fresh parsley if desired.

Notes

Searing the roast before slow cooking adds a caramelized crust and depth of flavor. Cut vegetables uniformly for even cooking. Let the meat rest for 10 minutes after cooking to redistribute juices. Skim excess fat from cooking liquid before serving for a cleaner taste. For gluten-free, use coconut aminos instead of Worcestershire sauce.

Nutrition

Keywords: slow cooker pot roast, beef chuck roast, root vegetables, comfort food, easy dinner, slow cooker recipe, cozy meal

Find it online: https://elvafood.com/cozy-slow-cooker-pot-roast-recipe-with-root-vegetables-easy-and-perfect/