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RECIPESlow-Cooker Recipes

Tender Slow-Cooker Pot Roast with Vegetables

8 hours. Cook
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Pot roast, a beloved American classic, has graced dinner tables for generations. Its roots can be traced back to early colonial times when settlers cooked tough cuts of meat with vegetables and herbs in a single pot over an open flame. Today, we’ll explore a modern twist on this time-honored dish with our recipe for Tender Slow-Cooker Pot Roast with Vegetables. This method harnesses the convenience of a slow cooker to create succulent, fork-tender meat that practically melts in your mouth. Perfect for busy families or anyone seeking comfort food without the fuss, this dish will surely become a staple in your culinary repertoire.

Historical Context: The idea of slow-cooking tough cuts of meat with vegetables dates back centuries when people relied on one-pot meals for sustenance. As communities grew and access to better cooking equipment became available, pot roast evolved. It became a symbol of home-cooked comfort in America during the 20th century, often gracing Sunday dinner tables. With the advent of the slow cooker in the mid-20th century, pot roast became even more accessible and gained popularity as a convenient, hearty meal.


Step 1: Sear the Chuck Roast

  • Heat the vegetable oil in a skillet over medium-high heat.
  • Season the chuck roast generously with salt and pepper.
  • Place the chuck roast in the skillet and sear it on all sides until it’s nicely browned, about 3-4 minutes per side.
  • Transfer the seared chuck roast to your slow cooker.

Step 2: Prepare the Aromatics and Broth

  • In the same skillet, add the chopped onion and garlic. Saut√© for 2-3 minutes until softened and fragrant.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
  • Add the bay leaves, dried thyme, and dried rosemary. Stir to combine.
  • Pour the aromatic mixture over the seared chuck roast in the slow cooker.

Step 3: Slow-Cook the Pot Roast

  • Cover the slow cooker and cook on low heat for 6-8 hours or until the meat is fork-tender and falls apart easily. The longer you cook it, the more tender it will become.

Step 4: Add the Vegetables

  • About 2 hours before the pot roast is done, add the quartered potatoes, carrot chunks, and green beans to the slow cooker.
  • Season the vegetables with salt and pepper.
  • Continue to cook until the vegetables are tender, and the flavors meld together beautifully with the meat.

Step 5: Serve and Enjoy

  • Once the pot roast is done, remove the bay leaves.
  • Use tongs to transfer the tender pot roast and vegetables to a serving platter.
  • Spoon some of the flavorful juices from the slow cooker over the top.
  • Serve hot, and savor the heartwarming flavors of this classic dish.

Conclusion: Tender Slow-Cooker Pot Roast with Vegetables is a testament to the enduring appeal of traditional comfort food. This recipe captures the essence of a classic pot roast, but with the convenience of modern technology. It’s a dish that brings families together, fills homes with savory aromas, and reminds us of the timeless joy of sharing a hearty meal. So, gather your loved ones around the table and savor the comfort of this slow-cooked masterpiece.

prep time
20 minutes.
cooking time
8 hours.
total time
8 hours and 20 minutes.


  • Slow cooker

  • Skillet

  • Cutting board

  • Chef's knife

  • Wooden spoon

  • Tongs


  • 3 pounds chuck roast

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 carrots, peeled and sliced into rounds

  • 2 celery stalks, chopped

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 cup beef broth

  • Salt and pepper to taste

  • For the Vegetables:

  • 4 potatoes, peeled and quartered

  • 4 carrots, peeled and cut into chunks

  • 2 cups green beans, trimmed

  • Salt and pepper to taste


Sear the chuck roast.
Prepare the aromatics and broth.
Slow-cook the pot roast.
Add the vegetables.
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