04/11/2026
Slow Cooker Pot Roast with Vegetables
Ingredients
3 pounds beef chuck roast
2 cups baby potatoes (halved)
2 cups carrots (cut into chunks)
3 pieces celery stalks (chopped)
1 pieces yellow onion (sliced)
1.5 cups beef broth
2 tablespoons tomato paste
1 tablespoons Worcestershire sauce
4 pieces garlic cloves (minced)
1 teaspoons dried rosemary
1 teaspoons salt and black pepper
Directions
Season 3 pounds beef chuck roast with 1 teaspoon salt and black pepper and place it in the slow cooker. Arrange 2 cups baby potatoes (halved), 2 cups carrots (cut into chunks), 3 pieces celery stalks (chopped), 1 piece yellow onion (sliced), and 4 pieces garlic cloves (minced) around the meat. Whisk together 1.5 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce, then pour over the meat and vegetables. Sprinkle 1 teaspoon dried rosemary on top. Cover and cook on LOW for 7 hrs until the beef is fall-apart tender and the vegetables are fully cooked through. Shred or slice the beef and serve warm with vegetables and the rich broth spooned over the top.
