Crock Pot Roast and Vegetables
Crock Pot Roast and Vegetables – over 5 hours in the slow cooker makes this pot roast tender and super flavorful. Serve over rice for a classic Southern supper!
Sunday Supper is a tradition in our family. Ever since I can remember, Sunday afternoons consist of something simmering in the crock-pot, rice on the stove and family gathered around the dinner table. Some of my best memories of my grandmother are sitting at her kitchen table, the smell of roast in the air and a glass of sweet tea sweating onto the floral tablecloth under my elbows. She was the best cook I’ve ever met and yet she never measured a damn thing!
Cooking a giant cut of meat like a chuck roast can be intimidating. Although I don’t make mine quite like Nanny, you can’t really mess up a roast as long as you master a few of the basics. You want to start by searing the roast in a large skillet. I always season and flour my roast first, not only does it help create a nice crust but it will also thicken the gravy. After you brown the roast and create a crust, put the roast into a crock pot (slow cooker) along with beef broth, thyme, Worcestershire sauce and French onion soup mix. Cook on high for an hour, then turn to low.
Low and slow translates to a delicious, tender roast – don’t rush it. Set it and forget it for at least 3 more hours, longer if you can stand it. About an hour before dinner, add the flour/water mixture, your quartered potatoes, onions and carrots to the crock-pot. The flour/water mixture will help thicken the gravy. Make sure the vegetables are completely covered with liquid. Add water or more broth if necessary. Return to high heat for an hour or until all the potatoes and carrots are fork tender.
For supper, serve the roast, vegetables and gravy over white rice. I know it’s counterintuitive to serve potatoes over rice but just trust me; it’s the best way to enjoy pot roast. Any good ol’ southern lady will tell you the same.
Let me know if you have questions or run into trouble! Share a picture of your Sunday supper on instagram and tag me @bluecheesebungalow.
Happy Sunday!
Kelsey Renee
Crock Pot Roast and Vegetables
Ingredients
- 3 pound chuck roast
- 1/3 cup plus 2 tablespoons flour
- 2 cups beef broth
- 2 tablespoons vegetable oil
- 3 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 packet French onion soup mix
- 4 large carrots (chopped into 1 inch pieces)
- 12 petite red potatoes (quartered)
- ½ large yellow onion (chopped into 1 inch pieces)
- 2 tablespoons Italian parsley (rough chop)
- Salt and Pepper
Instructions
- 1. Season chuck roast with salt and pepper. Then, coat all sides of the roast with flour.
- 2. Heat oil in large skillet over medium-high heat. Using a large set of tongs, transfer roast to skillet and sear (about 5 minutes on each side). Once you have browned the roast, transfer to crock pot set on high heat.
- 3. Add broth, thyme, Worcestershire sauce and French onion soup mix to crock pot. Cook on high for 1 hour. Then, turn to low and cook for at least another 3 hours.
- 4. In a small bowl, combine 2 tablespoons of flour and ½ cup water. Whisk with a fork until no lumps remain. Stir flour mixture into crock pot.
- 5. Add chopped carrots, potatoes and onion to crock pot. Make sure vegetables are completely covered with liquid. If necessary, add water or broth. Turn heat to high and cook for an additional hour or until the potatoes are tender. Meat will be very tender and should pull apart easily.
- 6. Serve roast, vegetables and gravy over white rice. Garnish with chopped parsley.
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