Slow Cooker Braised Pot Roast with Root Vegetables

This Slow Cooker Braised Pot Roast with Root Vegetables is a warm and hearty meal perfect for a #SundaySupper or any family dinner! Choose Certified Angus Beef ® brand for the best results!

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Here is the honest truth: I used to think that all beef was the same. I didn't really pay much attention to what brand was on the package I was buying, except to make sure that it looked pretty fresh and was the best price.

But since trying Certified Angus Beef® brand beef, I will tell you that I won't buy anything else anymore. From the stew meat, to the sirloin steaks, to the prime rib, this stuff truly is the best beef out there.

For example, the other night I made my beef stroganoff with Certified Angus Beef® brand stew meat.

I have made this many times before with other stew meat, but I have to say, using the Certified Angus Beef® made a big difference!

This dish, which was delicious before, was truly better with the Certified Angus Beef®. Thing 2, my picky eater, actually said 'WOW' when he tried it. I was amazed!

Anyway, with this cold and chilly weather, I am in the mood for a hearty, comforting pot roast. This Slow Cooker Braised Pot Roast recipe is just the thing! It will make your whole house smell awesome.

And it's perfect for gathering the family around the dinner table to enjoy each other's company as well as a delicious meal. You will never go wrong with Certified Angus Beef®, it turns out amazing every time!

For another delicious slow cooker beef recipe, make this Crock Pot Beef Rump Roast.

📋 Recipe Card

Braised Pot Roast in the Slow Cooker

Recipe Author: Kristin

Warm and hearty meal perfect for any family dinner!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Servings 6

Ingredients

 

1x2x3x

• ▢ 1 medium onion
• ▢ 1 pound baby potatoes
• ▢ 3 pounds chuck roast
• ▢ 1 teaspoon salt
• ▢ 1 teaspoons pepper
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 cups baby carrots
• ▢ 1 cup red wine
• ▢ 1 cup beef broth

US Customary - Metric

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Instructions

 

• Peel and slice the onion. Wash the baby potatoes and cut them in half (no need to peel them).
  1 medium onion, 1 pound baby potatoes
• Place the roast in the slow cooker and season it with the salt, pepper, and Italian seasoning.
  3 pounds chuck roast, 1 teaspoon salt, 1 teaspoons pepper, 1 tablespoon Italian seasoning
• Add the slice onion, potato halves, and the carrots around and on top of the roast. Pour the red wine and beef broth into the slow cooker.
  2 cups baby carrots, 1 cup red wine, 1 cup beef broth
• Cover and cook on low 8 hours or high for 4-5 hours, until the roast is fork-tender.

Notes

Prep Tips:

• Cut the potatoes and slice the onion the night before and store them in airtight containers in the fridge to save time in the morning.
• This is totally optional, but for an extra-tasty roast, brown it in a skillet for a few minutes before placing it in the slow cooker.

Variation Suggestions:

• Use additional beef broth instead of the red wine if you prefer not to cook with alcohol.
• Add a few sprigs of fresh rosemary or thyme for extra flavor.
• Mushrooms or parsnips are also good vegetables to add, if desired.
• You can use a different cut of beef such as bottom round or brisket, however you may need to adjust the cook time.

Serving Suggestions:

• Serve the pot roast and vegetables with crusty bread or over mashed potatoes to soak up the flavorful juices.
• Garnish with fresh chopped parsley or sprigs of thyme for a pop of color.
• To make a gravy, right before serving, remove about ½ cup of liquid from the slow cooker, stir in 1 tablespoon cornstarch, and return it to the slow cooker. Cook on high about 15 minutes to thicken. (Alternatively, transfer the slow cooker liquid to a sauce pan and perform the same process except simmer over medium high heat instead of cooking in the slow cooker on high.)

Storage Info For Leftovers:

• Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or in a saucepan over low heat with a splash of broth to keep it moist.
• Freeze leftovers (meat and vegetables) for up to 3 months; thaw in the refrigerator before reheating.

Nutrition

Calories: 529kcal | Carbohydrates: 20g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 761mg | Potassium: 1287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5932IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 6mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!

For more delicious beef recipes, visit the Certified Angus Beef® Brand site!

Or follow them on social media: Facebook | Instagram | Pinterest | Twitter.

Or join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.

This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Thanks for stopping by. Before you go, you might be interested in these products!

And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!

Enjoy!