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Pot Roast with Carrots & Broccoli. This cozy slow-cooker meal is perfect for a lazy Sunday with family. The beef gets so soft you can pull it apart with just a fork. Pair it with smooth mashed potatoes, tender buttery carrots, and warm broccoli smothered in melted cheddar cheese. Even first-time cooks can pull this off!
A hearty, hands-off dinner the whole family will enjoy. Slow-cooked beef turns fork-tender and juicy while filling your home with a warm, comforting smell. Served alongside silky mashed potatoes, soft buttery carrots, and cheesy broccoli, this simple meal is as easy to make as it is satisfying to eat.
Ingredients
For the pot roast
- 3.5 pounds chuck roast
- 1 tablespoon cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
- 1 onion, sliced (optional)
For the carrots
- 4 large carrots, cut into chunks
- 1 tablespoon butter (optional)
- Salt and pepper to taste
For the mashed potatoes
- 2 pounds potatoes, peeled and chopped
- 4 tablespoons butter
- ⅔ cup milk or cream
- Salt and pepper to taste
For the cheesy broccoli
- 3 cups broccoli florets
- 1 tablespoon butter
- ⅓ cup shredded cheddar cheese
- Salt and pepper to taste
Pot Roast-Carrots Broccoli: Directions
1. Rub the salt, black pepper, garlic powder, and onion powder all over the roast. Heat the cooking oil in a big pan over high heat. Place the roast in the pan and let it brown on each side until it gets a nice golden crust. This step adds a lot of extra flavor to the beef.
2. Place the seared roast inside the slow cooker. Pour the beef broth and Worcestershire sauce around the meat. Add the sliced onion if you are using it. Put the lid on and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The roast is ready when it breaks apart easily with a fork.
3. About 1 to 2 hours before the roast finishes cooking, drop the carrot chunks right into the slow cooker. You can also cook them on the stove in a small pot with a splash of broth and some butter until they get soft. Season them with a little salt and pepper.
4. Add the peeled and chopped potatoes to a big pot of water and boil them for 15 to 20 minutes, until they are very soft. Drain out all the water. Mash the potatoes with the butter and milk or cream until everything is smooth and creamy. Stir in a little salt and pepper to finish them off.
5. Steam the broccoli florets in a pot or in the microwave until they turn bright green and feel soft but not mushy. Pour off any extra water. Stir in the butter and sprinkle the shredded cheddar cheese all over the top. Mix it around until the cheese melts into the broccoli. Add salt and pepper to taste.
6. Use two forks to pull the roast apart into big, juicy pieces. Put everything on a plate together — the pulled beef, a big scoop of mashed potatoes, some soft carrots, and a pile of cheesy broccoli. Enjoy while it is hot!
