Slow Cooker Pot Roast


Posted: September 2

Time: 8 hours

Yield: 8 servings

recipe image

When you crave the simplicity of a tender pot roast and potatoes, Slow Cooker Pot Roast has you covered. This slow-cooker version of this classic comfort meal is easy and incredibly flavorful. The meat is succulently mouthwatering and surrounded by fluffy potatoes, and it’s all smothered in a savory sauce made of beef broth, tomato paste, and more. Slow Cooker Pot Roast is so delicious and low-effort, you’ll come back to it again and again!


Ingredients

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

Directions

Step 1

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

Step 2

Add the potatoes, carrots, onion, celery, garlic, and rosemary.

Step 3

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

Step 4

Cover and cook on high until the roast is fork-tender, 5 hours, 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 them over the top.

Step 7

Serve warm.


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