Slow Cooker Pot Roast with Root Vegetables

Slow Cooker Pot Roast with Root Vegetables


  • 4 medium red potatoes, cut into 1-inch pieces
  • 2 carrots, peeled, quartered lengthwise
  • 2 parsnips, peeled, quartered lengthwise
  • 2 bay leaves
  • Salt and pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 3 pounds boneless chuck roast, trimmed
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and cut into 8 wedges
  • 1 tablespoon tomato paste
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce


  1. Place potatoes, carrots, parsnips and bay leaves into a 6-quart slow cooker. Season with salt and pepper.
  2. Mix mustard, thyme, 1 Tbsp. flour and 1/2 tsp. each salt and pepper in a small bowl; rub mixture all over roast.
  3. Heat 1 Tbsp. oil in a large skillet over high heat and sear meat on all sides until browned, 2 to 3 minutes per side. Add to slow cooker, on top of vegetables.
  4. Wipe out skillet and heat remaining oil over medium heat. Add onions; cook until translucent and beginning to brown, about 8 minutes.
  5. Stir in remaining flour and cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute more. Slowly stir in beef broth and Worcestershire sauce; bring to a simmer. Cook until thickened, about 2 minutes.
  6. Pour onion mixture into slow cooker. Cover and cook on low until meat is tender, about 8 hours.
  7. Slice meat and place on a platter; transfer vegetables using a slotted spoon. Discard bay leaves. Garnish with parsley, if desired.
  8. Serve immediately.

To Freeze and Slow Cook Later:

  1. Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
  2. Add all ingredients to your bag.
  3. Remove as much air as possible, seal, and freeze for up to three months.
  4. When ready to cook, thaw in refrigerator overnight or in morning in water and  then follow cooking instructions above.
  5. Serve with a fresh garden salad.