This Slow Cooker Pot Roast recipe is sure to please a big crowd while freeing up your day for other activities!
Ah, the slow cooker, one of the greatest kitchen appliances. I love to use it on the weekends as it frees up more time for me to be social, relax, take naps or work on photography projects.
This recipe is one that my Mom would make quite often and I hated growing up. Isn’t it funny how our childhood taste buds don’t know anything?
Pot roast has never been a favorite dish of mine. There was always something “funny” about the texture. Today, I smile when I smell the aroma of a slow cooking roast filling the house.
I served this alongside carrots, celery, onions, and garlic all in the crockpot with a healthy serving of beef broth. I roasted red potatoes separately in the oven and rubbed them with olive oil, paprika, garlic powder, and parsley. I made a small side salad and served everything with a loaf of bread for dipping.
If you are looking for a quick meal, a slow cooker recipe is the best solution. This recipe does have a bit of prep work. You will need to chop and dice the vegetables and you will need to brown the roast before situating it into the crock-pot.
The good news is that you can do most of this work the night before and assemble once you are ready to turn on your crock-pot 8 hours before dinner!
Slow Cooker Pot Roast with Garden Vegetables
While this recipe takes 30 minutes of active preparation, you can easily cut that in half by chopping the onions, celery and carrots the night before and storing in the refrigerator until you are ready to turn on the slow cooker. In theory, I'm sure you could also brown the roast the night before.
- 4 lb bottom roast
- 1 Tbsp olive oil
- 1 1/2 onions, chopped
- 3 cloves garlic, minced
- 3-4 celery, chopped
- 3-4 carrots, chopped
- 2 1/2 cups low-sodium beef broth, divided
- 2 Tbsp dried parsley or 3 fresh parsley sprigs
- 2 Tbsp dried thyme or 3 fresh thyme sprigs
- 2 bay leaves
- Sear roast in 2 Tbsp olive oil. Set aside on a plate.
- In the same pan add chopped onion and minced garlic cloves and cook on medium low until soft, about 5 minutes.
- Add in 1/2 cup of the low sodium beef broth and scrape the bits.
- Transfer mixture to the bottom of a slow cooker.
- Place browned roast on top and add the chopped celery and carrots around the roast.
- Add 2 cups of the beef broth and add the dried or fresh herbs to mixture along with the bay leaves.
- Cook in slow cooker on high for 6 hours or on low for 8 hours.
Amount Per Serving: Calories: 729Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 272mgSodium: 302mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 70g
Nutrition information isn’t always accurate. You may want to spot check this information.
Sunday 15th of June 2014
Hi there, Should I change the cook time if my beef is chopped into large cubes? I followed your recipe exactly, except that my beef is chopped -- My butcher didn't have a bottom roast. Thanks!
Sunday 15th of June 2014
Hi Madeline! I'm sorry I'm getting back to you 8 hours later as I just saw this comment. I'm assuming that you already went ahead and tried everything with the chopped beef? I would have probably periodically checked on the slow cooker. Maybe about 6 hours in and made a decision based on texture and taste to see if I needed to keep it on for another 2 hours.
How did yours turn out? I've love to know. I hope it was still good!!!
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Friday 11th of April 2014
[…] period. If you are looking for some quick and easy recipes or crafts, please check out the Virtual Baby Shower some of us bloggers had for Katie and be sure to check out this Slow Cooker Pot Roast with Garden […]
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Monday 10th of March 2014
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Thursday 6th of March 2014
Sam, I love this!! So easy and I love pot roast! Thank you so much for joining in on the baby shower for Katie! :)
Christine (Cook the Story)
Monday 3rd of March 2014
I'm a sucker for a pot roast. But I never think to make it in a slow cooker. Thanks for the reminder. And thanks for joining with us to celebrate Katie and her bundle!