Slow Cooker Pot Roast
Toss a chuck roast in your slow cooker and enjoy a meltingly tender pot roast hours later. This crowd pleasing recipe is an easy, comforting dinner.
Ingredients
- 1whole (4- to 5-lb.) boneless chuck roast
- 5 tsp.kosher salt, divided
- 2 ½ tsp.black pepper, divided
- 4 tbsp.olive oil, divided
- 2 tbsp.tomato paste
- 1 c.beef broth
- 2 tsp.worcestershire sauce
- 6thyme sprigs
- 3rosemary sprigs
- 6garlic cloves
- 1yellow onion, cut into 1-inch wedges
- 1 lb.baby yellow potatoes, halved if large
- 3 largecarrots, peeled and cut into 1-inch pieces
Directions
- 1
Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
- 2
In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
- 3
Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
- 4
In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
- 5
Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.