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Slow-Cooker Pot Roast with Root Vegetables

  • Servings: 8
  • Course: Main Dish

This so-easy slow-cooker pot roast goes together fast to simmer all day. The slow cooker liner makes after-dinner cleanup as easy as assembling the recipe. With the liner in place there's no need to scrub the slow cooker bowl when it's removed. Cool the slow cooker completely; remove the empty liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.

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  • 4 pounds boneless chuck roast, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large carrots, peeled and cut into 3-inch lengths
  • 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 2 bay leaves
  • 1 14-ounce can low-sodium beef broth
  • 1/2 cup red wine
  • 3 tablespoons unsalted butter, softened
  • Disposable slow cooker liner


Step 1

Place the disposable slow cooker liner inside a 5- or 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl.

Step 2

Place the roast in slow cooker and sprinkle with salt and pepper.

Step 3

Add the carrots, parsnips, celery, onion, and bay leaves around the roast and pour the broth and wine over the meat and vegetables.

Step 4

Cover and cook on low for 10 hours.

Step 5

Remove meat from slow cooker to slice. Serve on a platter with vegetables. Pass the broth mixture. Makes 8 to 10 servings.

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