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pot roast final

Beef and Vegetable Crock Pot Roast

Course Main Course
Cuisine American
Keyword pot roast
Prep Time 25 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Servings 6
Calories 438 kcal


  • 2 cups sweet potato, peeled and cubed
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 8 oz broccolini, destemmed
  • 1/2 red onion, cubed
  • 2 celery sticks, sliced
  • 1 tbsp olive oil
  • 2.5 lb chuck roast
  • salt and pepper (to lightly season roast)

SAUCE (instead of below you can use 1 can reduced sodium beef broth)

  • 2 cups water
  • 2 tbsp worcestershire sauce
  • 1 xl beef bouillon cube
  • 1 tsp dried basil
  • cornstarch (optional) (to thicken broth into gravy)


  1. spray the crock pot with cooking spray. add all cut veggies to crock pot

    beef and veggie crock pot roast spray crock pot and add veggies
  2. lightly season both sides of chuck roast with salt and pepper. in a saute pan, heat olive oil over medium high heat and brown all sides of the roast (using tongs to turn meat). add to crock pot. 

    beef and veggie crock pot roast season and brown roast
  3. add all sauce ingredients to a small pot and heat until bouillon cube is melted. 

    beef and veggie crock pot roast heat sauce
  4. Pour sauce over meat and veggies. cover and set crock pot on low for 10 hours. 

    beef and veggie crock pot roast pour sauce over meat and veggies
  5. take meat out of crock-pot and place on a cutting board. remove excess fat and either shred with two forks OR leave in big chunks. (if you are adding cornstarch to the broth, take out veggies as well and add cornstarch to crock-pot. stir) Add salt and pepper to taste. 

    beef and veggie crock pot roast place meat on cutting board
  6. you can add beef back to crock pot and stir OR start plating and top vegetables with beef to customize your macros.  serve and enjoy!

    pot roast final