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Slow Cooker Pot Roast and Vegetables

Slow cooker pot roast and vegetables - the image shows a rectangular baking tray with a large piece of roast beef on it. the roast beef is cooked medium-rare and has a golden brown crust on top. it is surrounded by roasted vegetables, including carrots, potatoes, and onions. the vegetables are arranged in a pile on the tray, with some overlapping each other. the tray is placed on a wooden table, and the background is blurred, making the focus of the image the roast beef and vegetables.
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A hearty and tender slow cooker pot roast with carrots, potatoes, and onions, cooked to perfection in a savory broth.

Ingredients

Scale

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 large carrots, peeled and cut into 2-inch pieces
4 medium red potatoes, quartered
1 large yellow onion, cut into wedges
3 cloves garlic, minced
2 cups low sodium beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.
Add the carrots, potatoes, onion, and minced garlic around the roast in the slow cooker.
In a medium bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the roast and vegetables.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter. Cover with foil to keep warm.
Discard the bay leaves from the slow cooker. Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water until smooth. Slowly whisk the cornstarch slurry into the simmering cooking liquid.
Cook, stirring constantly, until the gravy thickens, about 2-3 minutes.
Serve the pot roast sliced or shredded with the vegetables and drizzle with the thickened gravy.

Find it online: https://cookinglove.cookinglovely.com/how-to-make-slow-cooker-pot-roast-and-vegetables-perfectly-tender/