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Pot Roast with Vegetables is a delicious and nutritious hot meal that’s a cinch to make, since we will use a slow cooker. It’s a comfort-food family favorite you’ll want to make on the regular.

Here’s how to make a tender, juicy pot roast and vegetables in the slow cooker.

First, gather your ingredients. You’ll need a chuck roast (approximately 3 lbs.), 3 stalks of celery, a small bag of baby carrots (or you can cut up whole carrots yourself), one onion, dry red wine, a box of beef broth, parsley, bay leaf, thyme, salt and pepper.

Chop the celery and onion, and add to the slow cooker along with the carrots. Add 1 bay leaf, 2 tsp. dried parsley, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. thyme.

In a large pan, heat 2 tablespoons of vegetable oil on medium-high heat. Lightly brown beef on both sides (approximately 1-2 minutes each side).

Place beef on top of the vegetables in the slow cooker. Pour 1/2 cup of red wine and the box of beef stock over the beef.

Place lid on slow cooker. Cook for approximately 4 hours on high, or 6-7 hours on low, until beef is tender.

(Optional) When there is one hour left to cook, to thicken the broth mix 2 tbsp. cornstarch, flour or arrowroot starch into 1/2 cup of cold water until dissolved. Add to the slow cooker and stir to combine. Replace lid and continue cooking until done.

Pairs great with rice or potatoes, and corn bread muffins (recipe here).

Delicious, healthy and easy Slow Cooker Pot Roast recipe by Michelle Rogers

Ingredients:

• 3 lb. chuck roast
• 3 stalks celery
• 1 medium onion
• 1 small bag baby carrots
• 1 bay leaf
• 2 tsp. dried parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. thyme
• 1/2 cup dry red wine
• 1 32 oz. box of beef stock
• 2 tbsp. vegetable oil
• Additional salt and pepper to season beef

Directions:

1. Chop celery and onions, and add to slow cooker.
2. Add carrots, bay leaf, parsley, salt, pepper and thyme.
3. Season chuck roast with a sprinkling of salt and pepper on each side.
4. In a large pan, heat 2 tablespoons of vegetable oil on medium-high heat.
5. Lightly brown beef on both sides (approximately 1-2 minutes each side).
6. Place beef on top of the vegetables in the slow cooker.
7. Pour red wine and beef stock over the beef.
8. Place lid on slow cooker. Cook for approximately 4 hours on high, or 6-7 hours on low, until beef is tender.
9. (Optional) When there is one hour left to cook, to thicken the broth mix 2 tbsp. cornstarch, flour or arrowroot starch into 1/2 cup of cold water until dissolved. Add to the slow cooker and stir to combine. Replace lid and continue cooking until done.

©2022 Michelle Rogers, Inc.