Slow Cooker Pot Roast with Peas and Asparagus Recipe

November 1, 2021

What is better than a slow cooker who does all the work for you and you get all the credit for the amazing flavor? This Slow Cooker Pot Roast with Peas and Asparagus is perfect for the cool fall weather. With only a 15-minute prep time, this pot roast will smell up your home all day long. Make sure there is enough for leftovers!



  • 2 tbsp. extra-virgin olive oil
  • beef chuck boneless pot roast ($5.99 per lb. for Angus Pride Boneless Chuck Roast, this week at Fresh)
  • kosher salt
  • Freshly ground black pepper
  • 2 bay leaves
  • 2 c. dry red wine
  • 1 c. low-sodium chicken broth
  • 28 oz. crushed tomatoes ($1.79 per lb. for Hothouse Beefsteak Tomatoes, this week at Fresh)
  • 1 tbsp. tomato paste
  • 4 cloves garlic, crushed and peeled
  • 2 large onions, peeled and cut into quarters
  • 1 lb. asparagus, bottom ends trimmed ($3.49 per lb. for Asparagus, this week at Fresh)
  • 12 oz. frozen peas



  1. In a large skillet over high heat, heat oil. Dry meat with paper towels and season generously with salt and pepper. When the pan is hot but not smoking, sear meat on all sides, 3 to 5 minutes on each side.
  2. Meanwhile, in the bowl of a slow cooker, add salt and pepper, bay leaves, wine, broth, crushed tomatoes, tomato paste, and garlic. Mix together and add onions and pot roast,then cook on low for 9 hours.
  3. Fill a large skillet halfway with water and bring to a boil. Season with salt and cook asparagus for 3 to 5 minutes, then remove with a slotted spoon and transfer to a platter. Add frozen peas and cook until warmed through, 2 minutes. Remove with a slotted spoon to the same platter.
  4. Remove meat and onions from the braising liquid and transfer to a cutting board. Slice meat into 1/2" thick pieces, then skim the top layer of fat from braising liquid and discard. Serve meat with vegetables and top with braising liquid as sauce.