Dinner
Slow Cooker Pot Roast with Vegetables
The ultimate hands-off Sunday dinner: a lean chuck roast that turns fork-tender over a long, slow simmer, surrounded by carrots, celery, mushrooms, and Yukon Gold potatoes in a rich, herby broth. It's generous with vegetables, feeds a crowd, and reheats beautifully all week.
Slow Cooker Pot Roast with Vegetables
Recipe Card
Slow Cooker Pot Roast with Vegetables
Method: Slow Cooker·Cuisine: American
Best Season
Fall & Winter
Ingredients
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3 lb lean chuck roast, trimmed
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1 tbsp olive oil
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1 1/2 tsp salt
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Black pepper, to taste
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1 large onion, cut into wedges
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4 carrots, cut into 2-inch pieces
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3 celery stalks, cut into 2-inch pieces
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8 oz cremini mushrooms, halved
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1 1/2 lb Yukon Gold potatoes, halved (quartered if large)
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4 cloves garlic, smashed
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2 tbsp tomato paste
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3 cups low-sodium beef broth
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2 tbsp Worcestershire sauce
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2 sprigs rosemary and 3 sprigs thyme (or 1 tsp each dried)
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2 bay leaves
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Optional: 2 tbsp flour whisked with 2 tbsp water, to thicken
Instructions
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1
Pat the roast dry and season all over with the salt and pepper. Sear in the olive oil in a large skillet over high heat until browned on all sides, about 8 minutes. Transfer to the slow cooker. (Searing builds deep flavor and is worth the extra step.)
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2
Add the tomato paste to the skillet and stir for 30 seconds, then pour in 1 cup of the broth and scrape up the browned bits. Pour this over the roast.
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3
Add the remaining broth, Worcestershire, garlic, herb sprigs, and bay leaves. Arrange the onion, carrots, celery, mushrooms, and potatoes around the roast.
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4
Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6), until the roast is fork-tender.
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5
Remove the roast and vegetables to a platter; discard the herb sprigs and bay leaves. For a thicker gravy, whisk the flour slurry into the cooking liquid and simmer on the stovetop a few minutes. Slice or shred the roast and serve with the vegetables and gravy.
Meal Prep Tip
Pot roast is even better the next day. It keeps 4 days in the fridge and freezes well — store the meat and vegetables together in the broth so everything stays moist when you reheat it.
Nutrition
Per serving — estimate.
Calories
380
Net Carbs
20g
Total Carbs
24g
Fiber
4g
Protein
34g
Fat
15g
Saturated Fat
5g
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
Dinner
Slow Cooker
Batch Cook
Comfort Food
High Protein
Leftover-friendly
Besides Sugar
Besides Sugar: Meal Composition Matters
A plate built from lean protein, a generous pile of vegetables, and a modest portion of potatoes is naturally balanced — how you put the meal together does more for your blood sugar than swearing off potatoes altogether.
About Prediabetes Mastermind
Prediabetes Mastermind builds practical, science-backed tools for reversing and managing prediabetes — meal frameworks, recipes, and plans verified by a registered dietitian. We treat prediabetes as a condition worth taking seriously, and we focus on what you can do, not what to fear.
These recipes and their nutrition figures are pending review by our registered dietitian. Nutritional information is an estimate and not medical advice; consult your healthcare provider about your individual plan, especially if you take glucose-lowering medication.
