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- 3 pounds chuck roast - 4 large carrots, peeled and cut into 2-inch chunks - 3 large potatoes, peeled and diced into 1-inch pieces - 1 large onion, quartered - 4 cloves garlic, minced - 2 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil Using the right ingredients makes a big difference. Chuck roast is my go-to choice. It becomes tender and juicy when cooked slowly. The carrots and potatoes add color and sweetness. They soak up all those tasty juices. Onion and garlic give a nice, rich flavor to the dish. For the sauce, beef broth is key. It adds depth and richness. Tomato paste brings a hint of acidity. Thyme and rosemary offer a warm, earthy taste. A bay leaf ties the flavors together. Don’t forget salt and pepper to season everything well. Olive oil helps with searing the roast to lock in those flavors. Gather all these ingredients before you start cooking. This way, your pot roast will turn out perfect and delicious every time! 1. Season the roast: Start by sprinkling salt and freshly ground black pepper on both sides of the chuck roast. This adds flavor and helps to enhance the meat's taste. 2. Sear the roast: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the roast. Sear it for about 4-5 minutes on each side until it forms a rich brown crust. This step locks in the juices and boosts the flavor. 3. Prepare the vegetables: In your slow cooker, layer 4 large carrots (peeled and cut into 2-inch chunks), 3 large potatoes (peeled and diced into 1-inch pieces), 1 large onion (quartered), and 4 cloves of minced garlic. This mixture creates a tasty base for the roast. 1. Whisk sauce ingredients: In a medium bowl, combine 2 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Add salt and pepper to taste. Whisk until everything is well blended. 2. Combine all ingredients in the slow cooker: Place the seared chuck roast on top of the prepared vegetables. Pour the sauce mixture over the roast and veggies. Make sure the roast is covered. Toss in 1 bay leaf for extra flavor. 3. Slow cook timings: Cover the slow cooker and set it to low for 8-10 hours or to high for 4-6 hours. The roast is done when it is fork-tender, and the veggies are soft and cooked through. Searing the meat is key for great flavor. It locks in juices and adds depth. Heat olive oil in a skillet over medium-high heat. Add the chuck roast and sear for 4-5 minutes on each side. You want a nice, brown crust. For seasoning, use salt and freshly ground black pepper. Season the roast well on both sides. Feel free to add dried herbs like thyme and rosemary to boost flavor. A good mix will make your meal sing. When using a slow cooker, choose between low and high settings. Low cooks for 8-10 hours and gives a tender roast. High cooks for 4-6 hours but may not be as juicy. Check your pot roast for doneness. It should be fork-tender when ready. An easy way to check is to use a fork and twist. If it pulls apart easily, it’s done. This ensures you get that perfect, melt-in-your-mouth texture. {{image_4}} You can change up the veggies to keep things fresh. Try adding parsnips, turnips, or even sweet potatoes. Each swap brings a new taste and texture to your pot roast. If you want to switch the meat, go for brisket or round roast. These cuts also work well in a slow cooker and can give you different flavors. Adding red wine or balsamic vinegar can boost the taste. A splash of red wine adds depth and richness. Balsamic vinegar brings a sweet tang that pairs well with roast. You can also experiment with herbs and spices. Try adding smoked paprika for a hint of smokiness or some crushed red pepper for a kick. Fresh herbs like rosemary and thyme can enhance the aroma and taste of your meal. These simple changes can turn a classic dish into something special. To store leftovers, cool them first. Place the pot roast and veggies in an airtight container. Make sure to cover it well. You can keep it in the fridge for up to three days. Reheating is easy. Just warm it in the microwave or on the stove. Add a bit of beef broth for moisture. If you want to keep it longer, freezing works great! Cut the pot roast into smaller pieces. This helps it freeze faster. Place the meat and veggies in a freezer-safe bag or container. Remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat in the slow cooker or on the stove until hot. Enjoy the same great taste! You can store slow cooker pot roast in the fridge for about 3 to 4 days. Make sure to keep it in an airtight container. This keeps it fresh and safe to eat later. If you want to keep it longer, consider freezing it. Yes, you can cook the pot roast on high. It will take about 4 to 6 hours to cook. However, cooking on low for 8 to 10 hours gives a more tender roast. The low setting allows the meat to soak up all the flavors better. Slow cooker pot roast pairs well with many sides. Here are some ideas: - Mashed potatoes - Green beans - Fresh salad - Crusty bread - Roasted vegetables These sides will enhance your meal and add more color to your plate. You can tell the pot roast is done when it is fork-tender. This means you can easily pull it apart with a fork. You can also use a meat thermometer. The internal temperature should reach 195°F to 205°F for the best texture. Yes, you can use fresh herbs instead of dried. Fresh herbs add a bright flavor to your pot roast. Use about three times the amount of fresh herbs. For example, if a recipe calls for 1 teaspoon of dried thyme, use 3 teaspoons of fresh thyme. Slow cooker pot roast brings simple ingredients together for a hearty meal. We covered the main components, from chuck roast and vegetables to seasoning. I shared step-by-step instructions and valuable tips to enhance flavor. We also explored variations for personal touch and smart storage methods for leftovers. As you try this recipe, enjoy the rich taste and cozy aroma it brings to your home. Happy cooking!

Slow Cooker Pot Roast Veggies

Discover the mouthwatering flavors of Savory Slow Cooker Pot Roast with Root Veggies in this easy recipe! With tender chuck roast, hearty carrots, and flavorful potatoes, this dish is perfect for family gatherings. Follow simple steps to create a delicious meal that cooks itself while you relax. Click through to learn how to make this comforting classic that will warm your heart and satisfy your cravings. Don't miss out on this culinary delight!
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Ingredients
  

3 pounds chuck roast

4 large carrots, peeled and cut into 2-inch chunks

3 large potatoes, peeled and diced into 1-inch pieces

1 large onion, quartered

4 cloves garlic, minced

2 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Instructions
 

Prep the Roast: Begin by seasoning the chuck roast liberally with salt and freshly ground black pepper on both sides to enhance its natural flavor.

    Sear for Flavor: In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the roast and sear it for approximately 4-5 minutes on each side, or until a rich brown crust forms. This step intensifies the flavors and locks in juices.

      Prepare the Vegetables: In the bottom of the slow cooker, layer the carrots, potatoes, onion, and minced garlic. This will create a flavorful base for the roast to rest on.

        Create the Flavorful Sauce: In a medium mixing bowl, whisk together the beef broth, tomato paste, dried thyme, and dried rosemary. Season the mixture with additional salt and pepper to taste, stirring until all the ingredients are well incorporated.

          Combine Ingredients: Carefully place the seared chuck roast on top of the prepped vegetables in the slow cooker. Pour the broth mixture over the entire ensemble, ensuring the roast is covered. Toss in the bay leaf for added depth of flavor.

            Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on the low setting for 8-10 hours or high for 4-6 hours. The roast is ready when it is fork-tender, and the vegetables are perfectly cooked through.

              Finish and Serve: Once cooked, gently remove the roast and vegetables from the slow cooker. Allow the roast to rest on a cutting board for 5-10 minutes before slicing to retain its juices. Discard the bay leaf before serving.

                Prep Time: 15 mins | Total Time: 8-10 hours | Servings: 6-8

                  - Presentation Tips: For an appealing presentation, artfully arrange slices of pot roast on a large serving platter, placing the colorful root veggies around it. Drizzle a few spoonfuls of the savory cooking liquid over the meat for added moisture and flavor. Finish with a sprinkle of fresh parsley or sprigs of thyme on top for a vibrant touch. Enjoy this comforting, hearty meal!