Slow Cooker Pot Roast with Veggies

8 hours

Prep TimePrep: 20 minutes Cook TimeCook: 8 hours
Servings: 6
  • 8 hours

    Prep Time: 20 minutes Cook Time: 8 hours
    Servings: 6
    This is a simple, yet classic, recipe that is sure to impress your dinner guests.
  • Ingredients

    • 1 1/2 pounds chuck roast, trimmed of excess fat
    • Salt, black pepper and thyme—just enough to season meat
    • 2-3 tablespoons flour
    • 2 tablespoons olive oil
    • 2 small onions, cut into wedges
    • 2-3 medium potatoes, cut into 1-inch chunks
    • 1 stalk celery, chopped
    • 1 bag frozen, sliced carrots
    • 1 (15-ounce) can low-sodium beef broth


    1. Season meat with salt, pepper and thyme. Lightly coat with flour, and shake off excess.
    2. Heat olive oil in pan. Brown meat on both sides about 4 minutes on each side.
    3. Spray slow cooker with nonstick spray. Add onion, potatoes, celery and carrots.
    4. Lay roast on top of vegetables.
    5. Pour broth into the pan you used to brown the meat, and bring to a boil while scraping browned bits of meat from the pan. Pour over roast.
    6. Cover and cook on low heat for 8 hours.