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Crockpot Beef Pot Roast Vegetables recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Crockpot Beef Pot Roast Vegetables Cozy and Satisfying Real Comfort Dinner

This Crockpot Beef Pot Roast Vegetables recipe is perfect for an easy dinner, ideal for weeknight or family gatherings. Featuring a tender beef roast cooked low and slow with hearty vegetables, it’s a classic slow cooker pot roast that delivers real comfort and rich flavors everyone will love.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Ingredients Notes

Ingredients
  

  • 1 1/2 Tbsp olive oil, divided
  • 1 (3 lb) chuck roast
  • Salt and freshly ground black pepper
  • 1 medium yellow onion, peeled, halved and cut into thick slices
  • 5 garlic cloves, minced (1 1/2 Tbsp)
  • 1 1/4 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • 2.5 lbs small yukon gold potatoes, left whole
  • 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*
  • 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
  • 2 Tbsp chopped fresh parsley

Notes

  • *Thicker carrots will work better here. They won't get too soft.
  • **I like to measure first to to see if I have the correct amount so I know if it will thicken properly, there should be 2 cups liquid, if you need more just stir in a little more beef broth to reach the correct amount. I also like to skim the extra fat from the top of the liquid. If you don't care to measure first you can always thin with a little broth if needed or thicken with a little extra cornstarch/broth mixture.