Slow Cooker Pot Roast with Hearty Vegetables

 

Classic Pot Roast with Carrots 🍲🥕

A comforting, slow-cooked beef stew packed with tender meat and vegetables — perfect for cozy family dinners.

👉Ingredients:

◾️2 lbs beef stew meat, cut into cubes

◾️4 carrots, peeled and sliced

◾️3 potatoes, peeled and cubed

◾️1 onion, chopped

◾️3 cups beef broth

◾️2 tbsp tomato paste

◾️2 tbsp all-purpose flour

◾️2 tbsp olive oil

◾️1 tsp dried rosemary

◾️Salt and pepper to taste

◾️Fresh parsley, chopped (for garnish)

👉Instructions:

1️⃣ Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove beef and set aside.

2️⃣ In the same pot, add the chopped onion and cook until soft and translucent, about 3-4 minutes.

3️⃣ Stir in the flour and tomato paste, mixing well to coat the onions and create a thick base. Cook for 1-2 minutes to cook off the raw flour taste.

4️⃣ Slowly pour in the beef broth, stirring constantly to avoid lumps.

5️⃣ Return the browned beef to the pot. Add sliced carrots, cubed potatoes, rosemary, salt, and pepper.

6️⃣ Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 3 hours, or until the beef is fork-tender and vegetables are cooked through.

7️⃣ Taste and adjust seasoning if needed. Sprinkle fresh parsley on top before serving.

8️⃣ Serve warm with crusty bread or your favorite side.

3 Tips for the Best Pot Roast:

⭐ Brown the meat well: This step adds deep flavor through caramelization, so don’t rush it.

⭐ Low and slow: Keep your heat low when simmering to ensure the meat becomes tender without drying out.

⭐ Add veggies later: If you prefer firmer veggies, add potatoes and carrots halfway through cooking instead of at the start.