Crock Pot Roast With Potatoes and Zucchini

Pot Roast and Root Vegetables
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Ratings (4)
  • Total: 9 hrs 15 mins
  • Prep: 15 mins
  • Cook: 9 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
635 Calories
29g Fat
21g Carbs
69g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 635
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 49%
Cholesterol 203mg 68%
Sodium 431mg 19%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Protein 69g
Calcium 81mg 6%
*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 is a tasty pot roast for the slow cooker, made with tomatoes, carrots, zucchini, and other ingredients. Use red wine or beef broth for the liquid in this recipe to enhance the flavor. 

The cooking liquids are thickened to make a flavorful sauce for the pot roast and vegetables.

Ingredients

  • 1 3- to 4-pound pot roast (lean chuck, bottom round, or other)
  • 2 tablespoons vegetable oil (or more, if needed)
  • 1 large onion (sliced)
  • 6 medium potatoes (halved)
  • 4 to 6 small zucchini (sliced)
  • 2 to 3 medium carrots (cut into 1-inch chunks)
  • 1 bell pepper (red, sliced in rings)
  • 1 cup red wine (or beef broth)
  • 1 dried bay leaf
  • 3 tablespoons flour (all-purpose)
  • 1/4 cup cold water
  • 1 to 2 teaspoons of salt (or to taste (may need less if purchased beef broth is used)
  • 1/4 teaspoon pepper

Steps to Make It

  1. Trim the meat and discard fat.

  2. Melt 2 tablespoons of vegetable oil or shortening in a large skillet over medium-high heat, brown the roast on all sides; place the roast in the slow cooker. If the roast is large, cut it in half or quarters.

  3. If necessary, add more oil to the skillet and reduce the heat to medium; saute onion until tender, about 4 to 5 minutes. Scatter the sauteed onions over the beef in the slow cooker.

  4. Place the potatoes, zucchini, carrots, red pepper rings, wine, and bay leaf in the slow cooker. Cover and cook on low for 7 to 9 hours or on high for about 4 hours, or until meat is very tender.

  5. Place beef and vegetables on a warm platter and keep warm.

  6. Strain the liquids into a saucepan and place over medium heat. Bring the liquids to a simmer. If the liquids are watery and lack flavor, boil the liquids until reduced somewhat and the flavors are concentrated.

  7. Combine the flour and water in a cup; stir until smooth. Pour the flour mixture into the hot liquids and simmer, stirring, until thickened. Taste and add salt and pepper, as needed.

  8. Serve the sauce along with the pot roast and vegetables.