Crock-Pot Pot Roast

Posted: August 11

Time: 5 hours 10 minutes

Yield: 8 servings

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.