Perfect Slow Cooker Roast with Root Veggies
A Farmhouse Favorite
Is there anything better than coming home after a long day to the house smelling absolutely divine and dinner ready for you? I don’t think so. That’s exactly what this slow cooker roast with root veggies recipe is going to bring to your kitchen!
My favorite comfort foods are soups and stews. Nothing warms you up quite like it. This is a protein packed and nutrient dense meal that comes together in just a few steps and is sure to become a family favorite! It is also easy to adapt this recipe to whatever cut of meat you have on hand and which veggies your family likes the best.
I have made this recipe with skirt steak, onions and mushrooms; cubed stew meat with all potatoes; and a rump roast with carrots and parsnips. The possibilities are endless. Just be sure to choose a hearty vegetable that can withstand long cooking times. If you are unsure if the 9 hour cook time is too much or not enough; Google the recommended cook time for your size and cut of meat.
How to Prep the Perfect Roast
It may seem like a lot of extra steps and you may be tempted to skip some of them but I urge you not to! Getting a good sear on the meat and browning up the veggies before cooking takes this dish from ” good” to “incredible”. It comes together in a flash.
Begin by getting your slow cooker set up and be sure it is large enough to hold the amount of ingredients you have. If your cut of meat fits awkwardly you may need to cut it in half before searing.
Get your cast iron pan screaming hot (this is the secret to the perfect sear), if you aren’t blessed to own a good iron skillet, get one asap!
Add your bacon grease or butter. Avocado oil has a high smoke point and would work well here too. I’d avoid olive oil, it gets bitter at high temps.
Season your roast well with salt and pepper and get it in the pan. Don’t move it. Let it sear for 3-4 minutes on every side. Get the ends and edges, too! Once it has a deep rich brown color, put it into the slow cooker.
How to Boost the Flavor of Root Veggies
Cut your veggies into uniform size chunks so they cook evenly. Season well with salt and pepper and add them to the pan with the roast drippings. Cook them for a couple of minutes to develop a little color. We aren’t trying to cook them through, just adding flavor. Put them over into the slow cooker with your roast.
Next add the tomato paste, the ‘warsh-your-sister-sauce’ (why is this the hardest word to say?? Comment below what your family calls it!) and a cup of bone broth. Use a spoon to scrape up all the delicious bits of goodness off the bottom of your skillet. This is the F-L-A-V-O-R! (it also makes cleaning your cast iron a breeze). Now dump all this mixture on top of your roast and veggies and add the rest of your broth. You want liquid to come almost half way up your roast.
Cooking: The Low and Slow Method
Get the lid on your slow cooker, set it to low and walk away.
Dinner Time
This would be so good with a fresh sourdough loaf or a pan of cornbread. No matter what you choose to serve alongside this meal, Pray and thank the good Lord for providing it, then sit and let your family tell you what an amazing cook you are!
Enjoy!
♡Kim
P.S. don’t forget to let me know down below what your family calls the sauce with the hardest name ever to pronounce.
Slow cooker Roast with Root Veggies
Ingredients
Equipment
Method
- Heat a large cast iron skillet over med-high heat. Add your butter or bacon fat. Season your beef with salt and pepper on all sides. Sear your beef about 4-5 minutes on each side till a dark golden color develops, this is your flavor, we aren't trying to cook it through. Place your beef over into the slow cooker.
- Next, add the tomato paste to the beef drippings in your hot cast iron pan. Stir and cook about 1 min. Season your veggies with salt and pepper , add to the pan and saute for 2-3 minutes.
- Lastly, pour about a cup of your bone broth and the Worcestershire sauce into the pan to de-glaze. Be sure to scrap up any bits off the bottom of the pan. This is more flavor! Now dump this mixture over your beef in the slow cooker. cover with the rest of your broth.
- Set it to low and cook 9 hours. Don't remove the lid, you lose an hour of heat when you do! When it's done it will be fork tender, shred the meat to your liking. Serve with biscuits or crusty bread.
Notes
- You can use any cut of beef you would like in this recipe. Just be sure to cook it for the recommended time according to the weight of your roast.
- Get creative with your veggies! Use what you have on hand and what your family likes. Just be sure to use a hardy veg that can withstand the long cook time without turning to mush.
- You technically don’t have to sear the meat and veggies but I strongly encourage you to not skip that step! That’s what develops the amazing flavor.
