Main Courses

Crock-Pot Pot Roast

Posted: August 11

Time: 5 hours 10 minutes

Yield: 8 servings

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This Crock-Pot Pot Roast is perfect for the times you’re craving the simplicity of a good, tender pot roast and potatoes. This slow-cooker version is extremely easy but still years an incredibly flavorful meal! Crock-Pot Pot Roast is incredibly flavorful, packed with tender beef, hearty potatoes and carrots. Pot roast is classic comfort food, and it is low-effort enough that you can make it any night of the week!


3/4 cup low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1 pound potatoes, small, scrubbed and halved
3 carrots, peeled and cut crosswise into 2-inch pieces
1 yellow onion, medium, cut into 1/2-inch wedges
1 stalk celery, thinly sliced
4 cloves garlic
1 sprig rosemary
1 (3-1/2-pound) beef chuck roast
kosher salt to taste
black pepper, freshly ground, to taste


Step 1

In the bottom of a slow cooker, whisk together the broth, tomato paste, Worcestershire, and cornstarch.

Step 2

Add potatoes, carrots, onion, celery, garlic, and rosemary to the slow cooker.

Step 3

Season the beef with salt and pepper, then nestle it into the vegetables.

Step 4

Cover and cook until the roast is fork-tender, 5 hours on high or 8 hours on low.

Step 5

Thinly slice the roast and arrange it on top of the vegetables on a platter.

Step 6

Skim the fat from the extra juices in the slow cooker and drizzle over top.

Step 7

Serve warm.

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