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Slow Cooker Pot Roast Vegetables recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Slow Cooker Pot Roast Vegetables Warm Your Heart with the Best Comforting Flavors

This Slow Cooker Pot Roast Vegetables recipe is perfect for an easy dinner or a cozy weeknight meal. Featuring tender roast vegetables and a flavorful, slow cooker pot roast, it's an ideal family dinner that fills your home with comforting aromas and satisfying tastes.
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients

Ingredients
  

  • 2 tablespoons avocado oil *see note
  • 3 ½ pounds beef chuck roast
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic thinly sliced
  • 1 yellow onion cut into large chunks
  • 4 carrots peeled and cut into 1-inch pieces
  • 3 stalks celery cut into 1-inch pieces
  • 1 ½ pounds baby potatoes (white or yukon gold) quartered
  • 2 cups low-sodium beef broth
  • 1 cup red wine *see note
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch or arrowroot powder
  • 3 tablespoons water