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This slow cooker pot roast with vegetables is moist, delicious, and easy to make. In fact, it has all the elements of the ultimate comfort food.
Every time I make this one-pot meal, I relish the whole process. As the house fills with the wonderful aroma, I can’t help but smile.
Additionally, cleanup is a breeze because there’s only one pot.
Another thing I love about this delicious family dinner is that we almost always have leftovers. Although I could cut the roast in half and make it a meal for two, I choose to cook the whole roast.
I like a lot of different Instant Pot and slow cooker meals. Most dishes that you can cook in the Instant Pot can be made in the slow cooker. And vice versa.
Check out these Instant Pot tips that will enhance your experience in the kitchen.
If you’re a fan of chicken, you’ll love this Crock Pot ranch chicken dinner.
Another delicious slow cooker meal is this Crock Pot chicken stew for two.
And if you enjoy soup, you’ll love this delicious Instant Pot lentil soup. As I mentioned, you can adapt any Instant Pot recipe to the slow cooker. Simply follow the directions for preparation, but cook it for several hours.
I love the fact that I don’t have to be home while the slow cooker does all the work. However, there are times when I don’t thaw something or plan in advance.
So when I want something fast and easy, I dump the ingredients into the Instant Pot and have my meal ready in less than an hour.
Nutrition Packed Slow Cooker Pot Roast with Vegetables
This meal is packed with nutrients. A small amount of lean beef can help fight and manage anemia, claims the Cleveland Clinic. And according to the National Institutes of Health, vegetables provide quite a few nutrients, fiber, and water that the body needs.
When making your slow cooker pot roast and vegetables, you have quite a bit of flexibility. In fact, I change up the ingredients almost every time I make it. This time, I used a small lean roast, potatoes, carrots, onions, green beans, and beef broth.
Occasionally, I thicken the gravy with cornstarch. But my husband and I were in the mood for thinner gravy this time.
Another ingredient that adds flavor is Worcestershire sauce. You may also add salt and pepper if you want.
How to Make Slow Cooker Pot Roast with Vegetables
I basically just put all of the ingredients into the pot, put the lid on it, and turn it on. However, if you want, you can brown the meat first. I used to do that.
But I was in a hurry one time, and I skipped that step. Surprisingly, I couldn’t tell the difference.
So I don’t brown the meat anymore. It not only saves the time of browning it, but it also saves me from cleaning the skillet.
After the pot roast and veggies are done, remove the roast. Next, put it on a plate and let it stand for a little while before you slice it.
What’s for Dessert?
Any dessert goes with pot roast, but my husband and I typically like something light afterward. A couple of these peanut butter cookies hit the spot.
I use my slow cooker quite often because it always delivers a great meal at the end of the day. Another delicious dish we enjoy is this chicken and vegetable dinner.
If you enjoy discovering new recipes as much as I do, check out Full Plate Thursday at Miz Helen’s Country Cottage, Meal Plan Monday at Julia’s Simply Southern, and Weekend Potluck at South Your Mouth.
- 2 lb. roast
- 1 large potato cut into bite-size pieces
- 2 large carrots cut into bite-size pieces
- 1 cup of green beans, fresh or frozen
- 1 large onion cut into bite-size pieces
- 4 cups of beef broth
- Salt and pepper to taste
- Spray the inside of your slow cooker pot with nonstick cooking spray.
- Put the roast in the bottom. Add all of the vegetables and broth.
- Add salt and pepper.
- Put the lid on the slow cooker and turn the heat on high.
- After one hour, turn it down to low and cook for 5 hours.
- Remove the roast and put it on a plate. Wait 15 minutes before cutting it into slices with a sharp knife. You may return the slices to the pot until you want to serve it.
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Amount Per Serving Calories 534Total Fat 30gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 181mgSodium 736mgCarbohydrates 15gFiber 2gSugar 3gProtein 49g