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### Instructions:
1. Season the roast generously with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This step locks in flavor but can be skipped if you’re short on time.
3. Place the carrots, potatoes, and onion in the bottom of the slow cooker. Add minced garlic.
4. Put the seared roast on top of the vegetables.
5. In a bowl, whisk together beef broth, red wine (if using), tomato paste, thyme, and rosemary. Pour over the roast and veggies.
6. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and vegetables are cooked through.
7. Remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing.
8. Optionally, strain the cooking liquid and simmer on the stove to thicken it into a delicious gravy.
9. Serve the sliced roast alongside the veggies, drizzled with gravy if desired.
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### Tips for the Best Slow-Cooker Pot Roast
* Searing the meat adds extra depth of flavor but isn’t mandatory.
* Use hearty vegetables like carrots and potatoes for the classic combination.
* Add fresh herbs near the end of cooking for a burst of freshness.
* Save leftovers for an easy next-day meal or sandwich filling.
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### Final Thoughts
This **Slow-Cooker Country-Style Pot Roast & Veggies** recipe is a true comfort food classic made incredibly simple. It’s a one-pot meal that fills your home with wonderful aromas and your plate with nourishing, satisfying flavors. Whether for a cozy family dinner or weekend meal prep, it’s sure to become a favorite go-to recipe.
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Want me to help with printable recipe cards or side dish ideas to pair with this? Just let me know!
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