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Slow Cooker Roast with Root Vegetables

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 8–9 hours (low) or 4–5 hours (high)
  • Total Time: 9 hours
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Halal

Description

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

  1. Season the roast generously with salt and pepper.
  2. In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
  3. Place the seared roast in the slow cooker.
  4. Add carrots, potatoes, parsnips, onion, and garlic around the meat.
  5. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste (if using), and herbs.
  6. Pour the mixture over the meat and vegetables.
  7. 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.
  8. Remove the roast and let it rest for a few minutes before slicing.
  9. 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.
  10. 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.

Nutrition

  • Serving Size: 1 serving (approx. 1/8 of recipe)
  • Calories: 420
  • Sugar: 5g
  • Sodium: 690mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 105mg

Find it online: https://lisarecipe.com/slow-cooker-roast-with-root-vegetables/