Slow Cooker Pot Roast with Garden Vegetables
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 along side 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, like I know our friend Katie from Katie’s Cucina and Sew Woodsy will be when her baby boy is born, a slow cooker recipe can’t be beat. 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!
Katie, you are going to be a truly wonderful Mom. Your son is one lucky guy to have such creative and caring parents! I can’t wait to read about your journey with motherhood and wish you all the luck in the world!
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.
Prep Time: 30 min
Cook Time: 8 hour
Total Time: 8 hour 30 min
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.
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Other Quick Recipes & Crafts for Katie & Jon:
Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl’s dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
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Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
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Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road