Slow-Cooker Pot Roast
A classic, hearty dish featuring tender beef simmered slowly in a savory broth with fresh vegetables, making it perfect for family gatherings and cozy nights.
Ingredients
For the base
- 3/4 cup low-sodium beef broth A savory base that enhances the meat's flavors.
- 2 tablespoons tomato paste Adding a rich, tangy element to the sauce.
- 2 tablespoons Worcestershire sauce For that umami kick that rounds out the taste.
- 1 tablespoon cornstarch To thicken the sauce to creamy perfection.
For the roast
- 1 pound small potatoes Robust and tender, they soak up the delightful juices.
- 3 carrots Sweet and vibrant, providing a pop of color and nutrition.
- 1 medium yellow onion Aromatic and slightly sweet, perfect for layering flavor.
- 4 cloves garlic Fragrant and zesty, infusing the dish with depth.
- 1 sprig fresh rosemary Its earthy notes will elevate the entire meal.
- 3.5 pounds beef chuck roast This cut is marbled for juiciness and tenderness.
- Kosher salt To bring out all the flavors in your dish.
- Freshly ground black pepper For a hint of spice that balances the richness.
Instructions
Preparation
- Whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, and cornstarch at the bottom of your slow cooker.
- Layer in the small halved potatoes, peeled and cut carrots, onion wedges, garlic cloves, and rosemary.
- Season the beef chuck roast generously with Kosher salt and freshly ground black pepper.
- Place the seasoned roast into the vegetable mix, ensuring it is nestled among the potatoes and carrots.
Cooking
- Cover the slow cooker, and cook on high for about 5 hours or on low for 8 hours until fork-tender.
- Once cooked, thinly slice the roast and arrange it on top of the veggies on a large platter.
- Skim off excess fat from the juices, then drizzle the rich sauce over the meat and vegetables.
- Serve warm.
Notes
For the best results, use a well-marbled piece of beef. Layer the ingredients properly in the slow cooker for even cooking. Avoid overcrowding the slow cooker and under-seasoning.