Slow Cooker Lazy Pot Roast

sliced pot roast on a plate with baby carrots, potatoes, and onions.

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Slow Cooker Lazy Pot Roast is full of tender beef roast and root vegetables that are slow cooked in a falvorful broth for a simple dinner for busy weeknights.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 402kcal

Author: Wendy

Equipment

Slow Cooker 6 quart or larger

Ingredients

3 pound chuck roast
4 cups beef broth
2 tablespoons red wine vinegar
1 tablespoon minced garlic
Salt and black pepper to taste
1 ½ pounds red potatoes scrubbed and quartered
2 cups baby carrots
1 onion cut into chunks
2 tablespoons cornstarch optional

Instructions

Prepare a slow cooker with nonstick cooking spray. Place the roast into the bottom of the slow cooker.
Over the roast, pour the beef broth and vinegar.
Sprinkle the top of the roast with garlic, salt and black pepper.
Arrange the potatoes, carrots, and onions over the roast. Season the vegetables with salt and black pepper.
Cover the slow cooker and cook on low for 8 hours or until the roast is fork tender.
If a thicker gravy is desired, ladle 2 tablespoons of the broth from the slow cooker and mix with the cornstarch. Pour the cornstarch slurry back into the slow cooker and stir around the roast. Cover and cook on low for 30 additional minutes.
Remove the roast from the slow cooker and slice thinly. Serve with the vegetables and au jus.

Notes

1. If you are using baby potatoes, you can leave them whole or just halve them.

1. You can add a touch of heat to the roast by adding in cayenne pepper or a pinch of red pepper flakes.
2. Feel free to add more flavor to the broth by adding in a packet of au jus, ranch seasoning mix, or an Italian seasoning packet.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition