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Easy Slow Cooker Pot Roast Recipe with Canned Vegetables Perfect for Busy Weeknights

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A simple and forgiving slow cooker pot roast recipe using canned vegetables, perfect for busy weeknights. The meat is tender and the sauce rich, making a cozy and satisfying meal with pantry staples.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • Salt and black pepper, to season
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 cans (about 15 ounces each) canned mixed vegetables, drained
  • 1 can (14.5 ounces) canned diced tomatoes with juice
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Optional: 1/4 cup red wine

Instructions

  1. Pat beef chuck roast dry with paper towels and season all sides generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on each side for 3-4 minutes until a deep brown crust forms.
  3. Slice onion and mince garlic while the roast sears. Transfer the seared roast to the slow cooker.
  4. In the same skillet, sauté onions and garlic for 2-3 minutes until softened and fragrant, scraping up browned bits.
  5. Pour sautéed onions and garlic over the roast in the slow cooker. Add canned diced tomatoes with juice, beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaves.
  6. Drain canned mixed vegetables and nestle them around the roast in the slow cooker without stirring too much.
  7. Cover and cook on low for 8 hours or on high for 4-5 hours until beef is fork-tender and sauce is slightly thickened.
  8. Remove bay leaves. Taste sauce and adjust salt and pepper if needed. For thicker sauce, remove roast and veggies and simmer liquid on stove for a few minutes.
  9. Slice or shred the pot roast and serve with vegetables and sauce spooned over.

Notes

Searing the roast before slow cooking locks in flavor and juices. Drain canned vegetables to avoid watery sauce. Add canned veggies halfway through cooking if you prefer firmer texture. For oven method, braise in Dutch oven at 325°F for 3-4 hours, adding canned veggies last 30 minutes.

Nutrition

Keywords: slow cooker pot roast, canned vegetables, easy pot roast, weeknight dinner, comfort food, crock-pot recipe, beef chuck roast

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