No need for extra sides—everything is cooked together
Smells incredible as it simmers all day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chuck roast or beef shoulder roast
Carrots, peeled and cut into chunks
Potatoes (Yukon gold or red), cut into chunks
Parsnips or turnips, peeled and chopped
Onion, quartered
Garlic cloves, smashed
Beef broth
Tomato paste or crushed tomatoes (optional, for extra depth)
Worcestershire sauce
Fresh rosemary and thyme (or dried)
Salt and pepper
Olive oil (for searing)
Cornstarch or flour (optional, for thickening the gravy)
Directions
Season the roast generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
Place the seared roast in the slow cooker.
Add the carrots, potatoes, parsnips, onion, and garlic around the meat.
In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste (if using), and herbs.
Pour the mixture over the meat and vegetables.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the meat is tender and vegetables are soft.
Remove the roast and let it rest for a few minutes before slicing.
If desired, mix cornstarch with a bit of water and stir into the slow cooker juices. Turn to high and cook for 10–15 minutes until the sauce thickens.
Serve the roast sliced with the vegetables and spoon the sauce over the top.
Servings and timing
This recipe serves 6 to 8 people. Cook time: 8–9 hours on low or 4–5 hours on high Prep time: 15 minutes Total time: 8.5 to 9.5 hours (on low setting)
Variations
Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
Add celery or mushrooms for extra depth.
Include pearl onions for a classic touch.
Add a splash of red wine to the broth for richness.
Use balsamic vinegar instead of Worcestershire for a tangy note.
Season with Italian herbs or smoked paprika for a twist.
Make it gluten-free by ensuring all sauces and thickeners are gluten-free.
For a low-carb version, use rutabaga or cauliflower instead of potatoes.
Add a few dried cranberries or figs for a subtle sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave in 1–2 minute intervals, or gently reheat on the stovetop over medium heat until heated through. To freeze, allow the roast and vegetables to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What is the best cut of meat for a slow cooker roast?
Chuck roast is ideal because it becomes incredibly tender during slow cooking and has enough fat for flavor.
Do I have to sear the roast before slow cooking?
Searing adds flavor and color, but it’s optional. You can skip it if short on time.
Can I use frozen vegetables?
Fresh vegetables are best for texture, but frozen can be used if added halfway through cooking.
How do I make the gravy thicker?
Mix cornstarch or flour with a bit of cold water, stir it into the juices, and cook on high until thickened.
What vegetables work best in a slow cooker roast?
Root vegetables like carrots, potatoes, parsnips, and turnips hold up well during long cooking.
Can I prepare this the night before?
Yes, you can prep all ingredients and store them in the fridge, then start cooking in the morning.
How do I keep the vegetables from becoming too soft?
Cut them into larger chunks and avoid placing them directly under the meat.
Can I add more broth or liquid?
Yes, but only enough to come about halfway up the meat. Too much can dilute the flavor.
Is it okay to cook on high instead of low?
Yes, but the texture is best when cooked low and slow. High works if you’re short on time.
What should I serve with this roast?
It’s a full meal on its own, but crusty bread or a green salad makes a great addition.
Conclusion
Slow Cooker Roast with Root Vegetables is a timeless, satisfying dish that delivers deep, comforting flavor with very little effort. Perfect for cozy dinners or feeding a crowd, it’s the kind of recipe that becomes a go-to favorite, especially during cooler months. Let your slow cooker do the work and enjoy a warm, home-cooked meal that everyone will love.
Slow Cooker Roast with Root Vegetables is a hearty and comforting one-pot meal featuring tender beef roast, earthy root vegetables, and a rich, savory broth. Perfect for cozy dinners, it’s effortless to prepare and full of deep flavor.
Ingredients
3 to 4 lb chuck roast or beef shoulder roast
4 carrots, peeled and cut into chunks
4 Yukon gold or red potatoes, cut into chunks
2 parsnips or turnips, peeled and chopped
1 onion, quartered
4 garlic cloves, smashed
2 cups beef broth
2 tbsp tomato paste or 1/2 cup crushed tomatoes (optional)
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried
Salt and pepper, to taste
2 tbsp olive oil (for searing)
1 tbsp cornstarch or flour (optional, for thickening)
2 tbsp cold water (for slurry, optional)
Instructions
Season the roast generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
Place the seared roast in the slow cooker.
Add carrots, potatoes, parsnips, onion, and garlic around the meat.
In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste (if using), and herbs.
Pour the mixture over the meat and vegetables.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the meat is tender and vegetables are soft.
Remove the roast and let it rest for a few minutes before slicing.
If desired, mix cornstarch with cold water and stir into the slow cooker juices. Turn to high and cook for 10–15 minutes until the sauce thickens.
Serve the sliced roast with vegetables and spoon the sauce over the top.
Notes
Searing the meat adds flavor but can be skipped if short on time.Cut vegetables into large chunks to prevent overcooking.Use fresh herbs for a more aromatic flavor.Add a splash of red wine or balsamic vinegar for extra depth.Make it gluten-free by using gluten-free broth and cornstarch instead of flour.
