Slow Cooker Pot Roast With Winter Vegetables
This melt-in-your-mouth pot roast, topped with delicious gravy, makes a hearty and nourishing meal any day of the week! You will have plenty of leftovers for roast beef sandwiches and salads.
Recipe type: Main Dish
  • 3-4 Lb Chuck Roast
  • 1 Onion, sliced thick
  • 4 Garlic cloves, crushed
  • 3-4 Small to medium potatoes, cut into large chunks
  • 3 carrots, peeled and cut into large chunks
  • 1 Celeriac root, cut into large chunks (you could also use parsnips, turnips, or celery)
  • 4 Cups beef broth (or a mixture of broth and water), enough to almost cover the roast
  • ½ tsp sea salt
  • ½ tsp pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Flour, (or arrowroot powder to make it gluten free), to thicken the broth for gravy if desired
  • Salt and pepper to season the gravy to taste
  1. Place the roast in the crockpot and prepare the vegetables. After everything is chopped, place them in the crockpot surrounding your roast.
  2. Measure out two cups of the broth (or broth and water mixture) and add all of the seasoning to it, stirring well. Pour the seasoned broth, and additional broth to almost cover the roast, into the crockpot.
  3. Set your crockpot on low for 8-10 hours, or 6-8 on high. When the roast is falling apart when poked with a fork, it’s done.
  4. To make the gravy, ladle out two cups of broth from the crockpot and place it in a small saucepan. Bring it to a simmer and add flour or arrowroot powder, one heaping tablespoon at a time, until it’s thickened to your liking. Whisk it continuously to get all the lumps out.
Recipe by The Nourishing Gourmet at