Slow Cooker Pot Roast with Vegetables

Slow cooker pot roast with vegetables is the ultimate in comfort food. Delicious beef in a savory gravy with tender vegetables can be on the table with 20 minutes of work.

Slow Cooker Pot Roast with Vegetables

Pot roast is one of my favorite comfort foods and I like to try different ways of cooking them. I like to change up seasonings and the vegetables used. I have a beef roast recipe that I posted during my 31 Days from last year which is very simple and delicious but this is more a traditional pot roast.

This is a bit more hands on time than a lot of my slow cooker recipes but I assure you it is worth it. I love to serve this with mashed potatoes and homemade rolls. My favorites are amazingly easy yeast rolls or fluffy yeast rolls.

Need some dessert ideas? Try crumb topped caramel apple pie or pumpkin cake with vanilla maple glaze.

Slow Cooker Pot Roast with Vegetables

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Author Micha @ Cookin Mimi


  • 1 3 pound chuck roast
  • 1 Tablespoon oil
  • To taste salt
  • To taste pepper
  • 1 pound carrots sliced into 1 inch pieces
  • 1 large onion sliced
  • 4 cloves garlic minced or pressed
  • 2 Tablespoons quick cooking tapioca
  • 3/4 cup low sodium beef broth
  • 1 Tablespoon white wine vinegar
  • 2 beef bouillon cubes
  • 2 cups cooked Italian or cut green beans


  1. Heat oil in a large skillet. Season all sides of the roast with salt and pepper.
  2. Brown roast in oil. This will take 5-10 minutes per side.
  3. While roast is browning place the carrots in the slow cooker and sprinkle with the tapioca.
  4. Place the browned roast on top of the carrots.
  5. Sauté the onion and garlic in the same skillet as the roast.
  6. Pour the beef broth and vinegar in the skillet and scrape up any browned bits with a wooded spoon.
  7. Add the beef bouillon cubes and pour over the roast.
  8. Cover and cook on low heat for 8-10 hours or on high for 5-6.
  9. Remove roast from the slow cooker, cover and keep warm.
  10. Add the cooked green beans to the veggie mixture, cover and cook for another 15 minutes to let the flavors marry.
  11. Skim fat from the pan juices and serve over the roast.
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  1. I love that this has no potatoes in the actual mix. The addition of the green beans is smart. I will make this soon for sure.

    Erin –

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