This Slow Cooker Beef Pot Roast and Vegetables recipe has held a spot in my recipe file for years. The melt-in-your-mouth tenderness of the roast, and the flavor of the wine, garlic, and rosemary keeps me making this dinner over and over.
Meals that cook themselves, while you’re at work all day, are hard to beat. And slow cooker dinners that can be prepped the night before are even more appealing.
My close friend, Sherry, shared this recipe with me many years ago. I can’t thank her enough for all the times Jim and I have enjoyed it.
One of the things that works well with this recipe, is being able to prep the ingredients the night before. Time is limited for us in the morning, so having everything ready to go is the difference between enjoying this on a week night or having to wait for the weekend.
I peel the garlic, wash and cut the potatoes, rinse the carrots and put them all in a plastic bag for storing in the fridge. After mixing together the salt, pepper, and rosemary and rubbing it on the roast, I wrap the roast in plastic wrap and put it in the fridge.
I even measure out the wine and water in a 1-cup measuring container, cover with plastic, and place in the fridge overnight. (Note: Be sure to use a red wine you like, so you can enjoy the rest of it with dinner.) And, last but not least, I set up the slow cooker on the kitchen counter so it’s ready to go.
In the morning, I pull all the ingredients out of the fridge and put them in the slow cooker. Simply put the veggies in the bottom, place the roast on top, and pour the wine/water mixture over everything.
Put the lid on, set the slow cooker for 11 hours on low, and walk away. It takes less than 5 minutes to get the process started.
The slow cooker works all day while we’re at work. When we arrive home at the end of the day, the air is filled with an appetizing aroma, and all I have to do is make the gravy while Jim carves the roast. Now that’s what I call an easy, tasty, weeknight meal!
If you’re short on time, but want a meal that’s long on flavor, try this Slow Cooker Beef Pot Roast and Vegetables. I know you’ll be glad you did. Enjoy!!
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
This pot roast is melt-in-your-mouth tender. The flavors from the garlic and rosemary will inspire you to make this over and over again.
- 3 pounds boneless beef bottom round roast (or chuck roast)
- 1 pound red potatoes (2-inch diameter)
- 1/2 pound packaged baby carrots
- 4 cloves peeled garlic
- 1 teaspoon dried rosemary leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup dry red wine (not cooking wine)
- 1/2 cup water
- 2 tablespoons corn starch
- 2 tablespoons water
Place potatoes, carrots and garlic in lined slow cooker.
Combine salt, pepper, and rosemary in small bowl. Rub the mixture all over the roast.
Put the roast on top of the vegetables, and pour the wine and water over the top.
Cover the slow cooker and cook for 11 hours on low.
Remove the roast and vegetables to a platter and cover to keep warm.
In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
Cook the gravy for about 1 minute or until desired thickness.
Slice the pot roast across the grain and serve with the vegetables and gravy.
Recipe slightly adapted from Mediterranean Beef Pot Roast and Vegetables.