Slow-Cooker Pot Roast with Root Vegetables
- Servings: 8
- Course: Main Dish
This so-easy slow-cooker pot roast goes together fast to simmer all day. The slow cooker liner makes after-dinner cleanup as easy as assembling the recipe. With the liner in place there's no need to scrub the slow cooker bowl when it's removed. Cool the slow cooker completely; remove the empty liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.
- 4 pounds boneless chuck roast, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large carrots, peeled and cut into 3-inch lengths
- 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
- 2 stalks celery, finely chopped
- 1 large onion, finely chopped
- 2 bay leaves
- 1 14-ounce can low-sodium beef broth
- 1/2 cup red wine
- 3 tablespoons unsalted butter, softened
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 5- or 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl.
Place the roast in slow cooker and sprinkle with salt and pepper.
Add the carrots, parsnips, celery, onion, and bay leaves around the roast and pour the broth and wine over the meat and vegetables.
Cover and cook on low for 10 hours.
Remove meat from slow cooker to slice. Serve on a platter with vegetables. Pass the broth mixture. Makes 8 to 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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