Harvest Pot Roast With Vegetables

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/31/19
Harvest pot roast, slow cooker

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
891 Calories
36g Fat
72g Carbs
72g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 891
% Daily Value*
Total Fat 36g 46%
Saturated Fat 13g 67%
Cholesterol 199mg 66%
Sodium 777mg 34%
Total Carbohydrate 72g 26%
Dietary Fiber 13g 47%
Protein 72g
Calcium 198mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tender slow cooker pot roast is made with a flavorful homemade gravy. If you don't care for rutabaga, use turnips or parsnips or add more potatoes and carrots.

We used a boneless beef chuck roast, but a 7-bone roast, rump roast, or bottom round would work as well. 

Ingredients

  • 6 slices bacon (halved crosswise)
  • 2 pounds potatoes, red-skinned or Yukon Gold (peeled and cut into 2-inch pieces)
  • 1 small rutabaga (cut into 2-inch pieces)
  • 4 to 6 carrots (peeled, cut into 2-inch lengths, halved lengthwise)
  • Salt and pepper (to taste)
  • 1 teaspoon thyme (dried and divided)
  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 bag/16-ounces small white onions (frozen)
  • 8 ounces mushrooms (scrubbed and left whole, halved if large)
  • 1 1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons flour (all-purpose)

Steps to Make It

  1. Place bacon over the bottom of the crockpot.

  2. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme.

  3. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme.

  4. Combine beef broth and tomato paste; pour over the pot roast.

  5. Cover and cook on LOW for 8 to 10 hours.

  6. Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

  7. Separate fat and broth using a fat separator, or skim the fat off the top of the broth; discard fat.

  8. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

  9. In a cup or a small bowl, whisk the flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly.

  10. Serve gravy with the meat and vegetables.

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