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Slow Cooker Pot Roast with Vegetables

Ingredients · Serves 6 · Prep 20 min · Total 8 hr 35 min

1 ½ lb yukon gold potatoes, halved, or quartered if large
1 lb carrots, peeled, cut into 2-inch pieces
1 onion, cut into wedges
3 lb boneless beef chuck roast
1 ½ tsp kosher salt
¾ tsp black pepper
1 tbsp vegetable oil
1 cup beef broth
2 tbsp tomato paste
1 tbsp worcestershire sauce
3 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
2 tbsp cornstarch
2 tbsp water

Slow Cooker Pot Roast with Vegetables

Steps

Put the potatoes, carrots and onion in the bottom of a 6-quart slow cooker.
Pat the roast dry and season it all over with the salt and pepper.
Heat the oil in a large skillet over medium-high heat until it shimmers.
Brown the roast well on both sides. It won't cook through; this is for flavor.
Set the roast on top of the vegetables in the slow cooker.
Whisk the broth, tomato paste, Worcestershire, garlic and thyme in the hot skillet, scraping up the browned bits, then pour it over the roast. Tuck in the bay leaf.
Cover and cook on LOW (or 5 to 6 hours on HIGH) until the beef pulls apart easily with a fork. It will be well past the safe 145°F (63°C).
Move the beef and vegetables to a platter and cover with foil. Throw away the bay leaf.
Skim the fat off the liquid and pour the liquid into a saucepan. Bring it to a simmer over medium heat.
Stir the cornstarch and water together, whisk it in and simmer until thickened.

Slow Cooker Pot Roast with Vegetables

Steps, continued

Pull the beef into chunks and serve with the vegetables and gravy.
Cook to 145°F inside (check with a thermometer).