This slow-cooker pot roast with root vegetables recipe is perfect for a hearty and comforting meal that’s easy to prepare. The dish is packed with nutritious vegetables, making it a great option for families on the go. You’ll need boneless beef chuck roast, olive oil, onion, garlic, thyme, salt, red wine, beef broth, potatoes, carrots, parsnips, turnip, cornstarch, and parsley to prepare the recipe. The recipe involves browning the meat, preparing the vegetables, adding the liquid, cooking the roast, thickening the sauce, and serving. This classic dish is perfect for any occasion, whether for a family or hosting a dinner party.

Slow-Cooker Pot Roast with Root Vegetables: Comfort Food at its Best

Introduction

Are you looking for a hearty, comforting meal that’s easy to prepare? Then you need to try this slow-cooker pot roast with root vegetables recipe. It’s a classic dish that’s perfect for a cold winter night or a lazy weekend at home. Plus, it’s packed with nutritious vegetables, making it a great option for families on the go.

Ingredients

• 2 to 2.5 pounds boneless beef chuck roast
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 cup red wine
• 1 cup beef broth
• 3 medium potatoes, peeled and cut into chunks
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
• Fresh parsley, chopped (optional)

Instructions

Step 1: Brown the meat

Pat the meat dry with paper towels and sprinkle with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the meat on all sides until brown, about 5 to 7 minutes per side. Transfer the meat to the slow cooker.

Step 2: Prepare the vegetables

In the same pan, add the onion and garlic and sauté until soft and golden, about 5 minutes. Add the thyme and salt and stir to combine. Pour in the red wine and scrape the bottom of the pan to release any browned bits. Pour the mixture over the meat in the slow cooker.

Step 3: Add the liquid

Pour 1 cup of beef broth into the slow cooker.

Step 4: Cook the roast

Add the potatoes, carrots, parsnips, and turnip to the slow cooker. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours.

Step 5: Thicken the sauce

Once the meat and vegetables are cooked, remove them from the slow cooker and place on a platter. Cover with foil to keep warm. Skim the fat off the top of the juices in the slow cooker. Pour the liquid into a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the cornstarch mixture and cook for an additional 2 to 3 minutes, until the sauce has thickened.

Step 6: Serve

Slice the meat and serve with the vegetables and sauce. Garnish with chopped fresh parsley, if desired.

Conclusion

This slow-cooker pot roast with root vegetables is a classic dish that’s perfect for any occasion. It’s easy to prepare, packed with nutritious ingredients, and bursting with flavor. Whether you’re cooking for a family or hosting a dinner party, this recipe is sure to be a crowd-pleaser. So why not give it a try today? Your taste buds will thank you.