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Cozy Fall-Apart Pot Roast Recipe Easy Slow Cooker Root Vegetables

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A tender, fall-apart pot roast cooked slowly with root vegetables in a slow cooker, delivering deep flavors and cozy comfort with minimal fuss.

Ingredients

Scale
  • 3–4 pounds chuck roast, trimmed of excess fat
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or vegetable oil (for searing)
  • 4 cloves garlic, minced
  • 1 large onion, sliced
  • 2 cups beef broth
  • 1/2 cup dry red wine or extra broth (optional)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 3 medium Yukon gold potatoes, peeled and quartered
  • 2 celery stalks, cut into thirds
  • Optional: 1 small turnip or rutabaga, peeled and cubed

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the roast on each side for 3-4 minutes until a deep brown crust forms.
  3. Remove the roast and set aside. In the same pan, add onions and garlic, stirring for 2-3 minutes until softened and fragrant. Scrape up browned bits from the pan.
  4. Transfer onions and garlic to the slow cooker base. Place the seared roast on top. Add tomato paste, beef broth, and red wine (if using). Nestle rosemary and thyme sprigs around the meat.
  5. Arrange carrots, parsnips, potatoes, celery, and optional turnips around the roast in the slow cooker.
  6. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the meat is tender enough to shred with a fork and vegetables are soft but not mushy.
  7. Remove the roast and vegetables carefully. Let the meat rest for 10 minutes before slicing or shredding. Skim off fat from the cooking liquid and spoon some over the roast before serving.

Notes

Brown the meat before slow cooking to develop deep flavor. Add root vegetables strategically to avoid mushiness, especially potatoes. Let the meat rest before slicing to retain juices. Use a 6-quart slow cooker for even cooking. Adjust seasoning at the end and consider a splash of vinegar or pinch of sugar to brighten flavors. Leftovers taste better after a day or two and can be frozen for up to 3 months.

Nutrition

Keywords: pot roast, slow cooker, fall-apart beef, root vegetables, cozy dinner, easy recipe, chuck roast, comfort food

Find it online: https://oracooks.com/cozy-fall-apart-pot-roast-recipe-easy-slow-cooker-root-vegetables/