Name: Slow Cooker Pot Roast with Carrots and Potatoes
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: 3 1/2 lbs beef chuck roast; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 large yellow onion, quartered; 4 cloves garlic, smashed; 1 1/2 lbs Yukon Gold potatoes, quartered; 4 medium carrots, cut into 2-inch pieces; 3 stalks celery, cut into 2-inch pieces; 1 cup beef broth; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 sprigs fresh rosemary; 3 sprigs fresh thyme

Description

A seared chuck roast cooked 8 hours on low in beef broth, tomato paste, and Worcestershire sauce, with potatoes, carrots, and celery added for the last 3 hours. Strain and reduce the cooking liquid for gravy.

Ingredients

Units

3 1/2 lbs beef chuck roast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 large yellow onion, quartered
4 cloves garlic, smashed
1 1/2 lbs Yukon Gold potatoes, quartered
4 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme

Instructions

Season the chuck roast all over with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over high heat. Sear the roast 4 minutes per side until deeply browned on all sides. This step is not optional — it builds the flavor base.
Place the onion and garlic in the bottom of a 6-quart slow cooker. Set the seared roast on top.
Whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour around the roast. Tuck the rosemary and thyme around the meat.
Cover and cook on LOW for 8 hours or HIGH for 5 hours.
Add the potatoes, carrots, and celery during the last 3 hours of cooking on LOW (or last 2 hours on HIGH).
The roast is done when it shreds easily with two forks. Transfer to a cutting board and shred or slice. Serve with the vegetables and cooking liquid spooned over the top.

Notes

Searing the roast before slow cooking is the single most important step. Skipping it produces a gray, flat-tasting braise.
Chuck roast is the only cut worth using here. It has the fat and connective tissue that break down into gelatin over low heat.
The cooking liquid makes an excellent gravy — strain it, skim the fat, and reduce on the stovetop until concentrated.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5
Sodium: 750
Fat: 24
Carbohydrates: 28
Fiber: 4
Protein: 48
Cholesterol: 130