Slow Cooker Roast with Root Vegetables

This Slow Cooker Roast with Root Vegetables is the epitome of comfort food and is simple enough for any weeknight dinner!

Thanks to Michigan Beef Industry Commission for sponsoring this post.

This recipe reminds me so much of my childhood. In my opinion my mom cooked very traditional and roast was a regular on the menu.

My mom also recently told me that when she was little her parents didn’t take her and her siblings out to dinner on their birthdays, but rather asked what meal they wanted prepared for their special day.

Well to my surprise my mom’s favorite meal was pot roast. 

Of course, I enjoy making a variety of meals, but I have to admit this is the first time I have ever made a pot roast.

So I thought it was about time to start. I love using the slow cooker year-round too, especially on cooler days.

Not only is this roast simple to make, but it also has tons of vegetables added. And the only prep work involved is chopping a few of the vegetables and adding all the ingredients to the slow cooker. 

Dietitian’s Dish

I chose a boneless chuck roast for this recipe, which is considered a lean option with only 183 calories and 6 grams of fat for a 3-ounce portion.

For roasts, you can choose from a variety of beef cuts including:

• Shoulder steak (chuck)
• Short ribs (chuck)
• Chuck roast
• Bottom round rump roast
• Round steak
• Brisket.
• Feel free to experiment with not only different kinds of cuts but also seasonings and liquid in the slow cooker.

Slow Cooker Roast with Root Vegetables

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Ingredients

  

• 2.5-3 lb beef chuck roast
• 2 large onions roughly chopped
• 8 baby red potatoes
• 4 carrots sliced
• 4 celery stalk sliced
• 1 14.5 ounce can beef broth
• 4 teaspoons minced garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme leaves
• salt and pepper to taste

Instructions

 

• Add all vegetables to slow cooker followed by beef roast.
• Add all seasonings to top of roast.
• Cook on high for 5-6 hours or 8 hours on low (beef will shred very easily when cooked completely).
• Remove vegetables and beef, shred beef with two forks.

Tried this recipe?Let us know how it was!

Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.

This Slow Cooker Roast with Root Vegetables post first appeared on Chocolate Slopes.

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