Go Back

Vegetable Medley Roast

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 lb beef chuck roast
  • 4 large carrots cut into 2-inch pieces
  • 3 large parsnips cut into 2-inch pieces
  • 2 cups baby potatoes halved
  • 3 celery stalks cut into 2-inch pieces
  • 1 large onion cut into wedges
  • 2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Layer the carrots, parsnips, potatoes, celery, and onion wedges in the bottom of your slow cooker.
  2. Season the roast with salt, pepper, garlic powder, and rosemary, then place it on top of the vegetables.
  3. Mix beef broth and Worcestershire sauce together and pour over the roast and vegetables.
  4. Cover and cook on low for 8-9 hours until the meat is tender and vegetables are soft.
  5. Remove the roast and let it rest for 10 minutes before slicing.
  6. Serve the sliced roast surrounded by the cooked vegetables with cooking liquid spooned over the top.