If you are yearning for a comforting meal that feels like a warm hug on a plate, look no further than this Slow-Cooked Pot Roast with Herbs and Vegetables Recipe. It’s a timeless classic that brings together tender, melt-in-your-mouth beef infused with fragrant herbs and a medley of vibrant vegetables. The slow cooking process allows every flavor to mingle perfectly, transforming simple ingredients into something truly spectacular. Whether it’s a weekend family dinner or a special gathering, this pot roast will steal the show and leave everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating an unforgettable Slow-Cooked Pot Roast with Herbs and Vegetables Recipe. These straightforward components each contribute essential flavor, texture, and color to elevate the dish into a rich, hearty feast.
- 3-4 lb chuck roast or beef brisket: This cut is perfect for slow cooking because it becomes tender and juicy over time.
- 2 tablespoons olive oil: Helps sear the meat beautifully and adds a silky richness to the roast.
- 1 large onion, chopped: Adds sweetness and depth as it softens during cooking.
- 3 garlic cloves, minced: Provides a savory aroma that brightens the entire dish.
- 2 large carrots, diced: Brings natural sweetness and vibrant color.
- 2 celery stalks, diced: Adds subtle earthiness and crunch to the vegetable mix.
- 1 cup beef broth: The savory liquid base that ensures moist, juicy meat and a flavorful sauce.
- 1 cup red wine (optional): Adds richness and complexity, but can easily be swapped for more broth.
- 1 can (14 oz) crushed tomatoes: Gives a luscious, tangy body to the cooking liquid.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary): Infuses the roast with a fragrant, piney depth.
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme): Adds subtle herbaceous notes that harmonize with the meat.
- Salt and pepper, to taste: Essential for seasoning and bringing out all the natural flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of freshness and brightens the finished dish.
How to Make Slow-Cooked Pot Roast with Herbs and Vegetables Recipe
Step 1: Prepare and Season the Meat
Start by patting your chuck roast dry, then generously season it on all sides with salt and pepper. This simple step is crucial for building that deeply savory flavor in your Slow-Cooked Pot Roast with Herbs and Vegetables Recipe.
Step 2: Sear the Roast
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the roast in the pot and sear each side for 3-4 minutes until a beautiful, golden-brown crust forms. This caramelization locks in the juices and creates a robust flavor foundation. Remove the roast and set it aside for now.
Step 3: Sauté the Vegetables
Still using the same pot, toss in the chopped onion, diced carrots, celery, and minced garlic. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and release their sweet and savory aroma. Those browned bits left from the meat add incredible depth here.
Step 4: Deglaze the Pot
Pour in the red wine if using, scraping the bottom of the pot to lift all those flavorful browned bits. Let it simmer for 2-3 minutes to reduce slightly. If you prefer to skip the wine, deglaze with an equal amount of beef broth for that same richness without the alcohol.
Step 5: Add Tomatoes, Broth, and Herbs
Stir in the crushed tomatoes, tomato paste, and beef broth, mixing until everything is combined. Add the fresh rosemary and thyme sprigs on top — these herbs will infuse the whole dish with a fragrant, earthy warmth as it cooks.
Step 6: Return the Roast to the Pot and Cook
Carefully nestle your seared roast back into the pot, making sure the liquid comes about halfway up the sides of the meat. Cover with a tight-fitting lid and choose your cooking method: bake in a preheated oven at 325°F (165°C) for 3 to 4 hours until tender, or transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours. The long, slow cooking is where magic happens.
Step 7: Finish and Rest
Once the roast is fork-tender and bursting with flavor, remove it from the pot and let it rest for a few minutes. Then shred or slice it as you prefer. Return the meat to the savory sauce to soak up all those juices before serving.
How to Serve Slow-Cooked Pot Roast with Herbs and Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley at the end instantly brightens this hearty dish and adds a lovely contrast to its rich flavors. It’s a simple touch that makes your plate look and taste even more inviting.
Side Dishes
This Slow-Cooked Pot Roast with Herbs and Vegetables Recipe pairs beautifully with fluffy mashed potatoes, crusty artisan bread for soaking up sauce, or roasted seasonal vegetables for added texture and freshness. Each accompaniment helps round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the shredded pot roast piled on buttered dinner rolls to make rustic sandwiches or spoon the tender meat over creamy polenta for a comforting, elegant presentation. These ideas turn leftovers into exciting new meals too.
Make Ahead and Storage
Storing Leftovers
After enjoying your pot roast, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to 3-4 days and actually taste better as the flavors continue to deepen.
Freezing
This dish freezes wonderfully. Portion it into freezer-safe containers, making sure the sauce covers the meat to prevent drying. Freeze for up to 3 months, and you’ll always have a comforting meal ready on busy nights.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of beef broth if needed to keep everything moist and luscious. Warm slowly to preserve tenderness and avoid drying out the meat.
FAQs
Can I make this Slow-Cooked Pot Roast with Herbs and Vegetables Recipe without red wine?
Absolutely! If you prefer not to use wine, simply replace it with extra beef broth. The pot roast will still be richly flavorful and satisfying.
What cut of beef is best for this recipe?
Chuck roast or beef brisket is ideal for slow cooking because these cuts become tender and flavorful after long, slow heat. Other tougher cuts can work but may not give the same result.
Can I cook this in a slow cooker instead of the oven?
Yes, this recipe is perfect for the slow cooker. Cooking on low for 8 hours or high for 4-5 hours yields wonderfully tender meat infused with herbs and vegetables.
How do I know when the pot roast is done?
The meat should be fork-tender and easily shredded or sliced without resistance. If it’s still tough, give it more time to cook gently until tender.
What sides go best with the Slow-Cooked Pot Roast with Herbs and Vegetables Recipe?
Mashed potatoes, crusty bread, roasted vegetables, or creamy polenta all complement the pot roast beautifully, balancing its rich sauce and tender meat.
Final Thoughts
There’s something incredibly special about the Slow-Cooked Pot Roast with Herbs and Vegetables Recipe—a dish that transforms humble ingredients into a rich, comforting meal that feels like coming home. I encourage you to give it a try, whether for a family dinner or just a cozy night in. It’s the kind of recipe that keeps you reaching for seconds and makes lasting memories around the table.
Print
Slow-Cooked Pot Roast with Herbs and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (oven) or 4-8 hours (slow cooker)
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes depending on method
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow-Cooked Pot Roast recipe delivers a tender, flavorful beef dish perfect for a comforting family meal. Featuring a juicy chuck roast seared to perfection, then slow-cooked in a rich tomato, red wine, and herb-infused broth, this classic one-pot meal melds savory vegetables and aromatic herbs to create a hearty, melt-in-your-mouth main course best served with mashed potatoes or crusty bread.
Ingredients
Meat
- 3–4 lb (1.5–2 kg) chuck roast or beef brisket
Vegetables and Aromatics
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
Liquids and Flavorings
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat: Season the chuck roast generously with salt and pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side, then remove it from the pot and set aside.
- Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened and fragrant, developing a flavorful base.
- Deglaze the Pot: Pour in red wine (if using) to deglaze, scraping up browned bits from the bottom of the pot. Let simmer for 2-3 minutes to reduce slightly. If not using wine, deglaze with beef broth instead.
- Add Tomatoes and Broth: Stir in crushed tomatoes, tomato paste, and beef broth. Mix well and add rosemary and thyme sprigs for aromatic depth.
- Return the Roast to the Pot: Place the seared roast back in the pot, ensuring the liquid covers about halfway up the sides. Cover with a tight-fitting lid to retain moisture.
- Cook the Roast (Oven Method): Preheat the oven to 325°F (165°C). Transfer the pot to the oven and cook for 3-4 hours until the meat is fork-tender and easily shredded.
- Cook the Roast (Slow Cooker Method): Alternatively, transfer all ingredients to a slow cooker and cook on low for 8 hours or on high for 4-5 hours until tender.
- Serve: Remove the roast and let it rest briefly. Shred or slice as desired, then return shredded meat to the pot to soak up the sauce or serve with sauce drizzled on top.
- Garnish: Sprinkle freshly chopped parsley over the served roast. Pair with mashed potatoes, crusty bread, or roasted vegetables for a complete meal.
Notes
- Red wine is optional but adds richness; substitute with extra beef broth if preferred or for a non-alcoholic version.
- Using a Dutch oven helps achieve even cooking and is ideal for both stovetop searing and oven roasting.
- The slow cooker method is convenient for hands-off cooking but will produce a slightly different texture.
- For a thicker sauce, remove the roast after cooking and simmer the sauce on the stovetop until reduced.
- Resting the meat before slicing ensures juiciness and tenderness.
