Description
Rich, savory, and meltingly tender pot roast cooked in a slow cooker with vegetables and a flavorful broth.
Ingredients
Scale
- 3 to 4 pounds boneless beef chuck roast (trimmed of excess outer surface fat)
- 1 pound baby Yukon Gold or red potatoes (halved)
- 1 pound carrots (peeled and sliced into thick 2-inch chunks)
- 1 large yellow onion (peeled and cut into 1-inch thick wedges)
- 4 cloves garlic (minced)
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (crushed)
- 1 whole dried bay leaf
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water for thickening)
- 2 tablespoons fresh flat-leaf parsley (finely chopped for garnish)
Instructions
- Layer the vegetables: Place the cut onion wedges, carrot chunks, and halved potatoes directly into the bottom of the slow cooker.
- Season the meat: Pat the chuck roast dry and season with kosher salt and black pepper. Place it on top of the vegetable layer.
- Mix and add the liquid: Whisk together beef broth, Worcestershire sauce, tomato paste, garlic, thyme, and rosemary. Pour over the beef and vegetables, adding the bay leaf.
- Cover and braise: Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours without lifting the lid.
- Thicken the gravy (optional): Transfer roast and vegetables to a platter, discard bay leaf, and whisk cornstarch slurry into the cooking liquid. Cook on HIGH for 10 to 15 minutes until thickened.
- Shred and serve: Use forks to break the beef into chunks, serve with vegetables and gravy, and garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 525 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Keywords: Chuck roast is ideal for braising due to its fat content. For a richer sauce, replace some beef broth with red wine.