Harvest Pot Roast With Vegetables

Harvest Pot Roast, Slow Cooker
Slow Cooker Harvest Pot Roast. Photo: Diana Rattray
    9 hrs 20 mins
Ratings

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.

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

Related Recipe: Crockpot Beer-Braised Pot Roast

What You'll Need

  • 6 slices bacon, halved crosswise
  • 2 pounds red-skinned or Yukon gold potatoes, 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
  • 1 teaspoon dried leaf thyme, divided
  • 1 boneless beef chuck roast, about 3 pounds
  • 1 bag, about 16 ounces, frozen small white onions
  • 8 ounces mushrooms, scrubbed and left whole, halved if large
  • 1 1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour

How 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.
  1. Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
  2. Separate fat and broth using a fat separator, or skim the fat off the top of the broth; discard fat.
  3. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
  4. In a cup or a small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly.
  5. Serve gravy with the meat and vegetables.

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