Beef and Veggie Pot Roast

Beef and Veggie Pot Roast

What's the best thing about cooking in a slow cooker? Tender pot roast! This Beef and Veggie Pot Roast cooks low and slow in your slow cooker, so the meat is tender and juicy. We know you'll love this slow cooker pot roast!

Cooking MethodSlow Cooker


  • 3 pounds beef chuck pot roast
  • 2 tablespoons cooking oil
  • 3/4 cup water, dry wine, or tomato juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon instant beef bouillon granules
  • 1 teaspoon dried basil, crushed
  • 3 medium potatoes, peeled and quartered
  • 8 peeled carrots, cut into chunks
  • 2 small onions, cut into wedges
  • 2 celery stalks, chopped
  • 1/4 cup all-purpose flour


  1. Trim fat from roast. In a large pot, brown roast on all sides in hot oil. Drain fat.  Place roast in slow cooker.
  2. In a bowl, combine water, Worcestershire sauce, bouillon granules, and basil. Pour over roast.
  3. Add potatoes, carrots, onions, and celery to slow cooker.  Cover and cook on low for 10 to 12 hours.
  4. If liquid is too thin, add flour and cook uncovered until thick.

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