Slow Cooker Pot Roast with Carrots and Potatoes
Chuck roast slow cooked on a bed of onions, carrots, and potatoes in a savory tomato and Worcestershire broth until fork tender.
Ingredients
Main Ingredients
- 3.5 lb boneless beef chuck roast
- 1 lb carrots 4 to 5 medium, cut into 2-inch chunks
- 1.5 lb potatoes Yukon Gold or Russet, cut into large chunks
- 1 large onion cut into thick rings
- 4 garlic cloves minced
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- salt and black pepper to taste
- 1 tbsp oil for searing, optional
- 1.5 tbsp cornstarch for gravy, optional
- 2 tbsp cold water for gravy, optional
Instructions
Cooking
- Pat the roast dry and season all sides with salt and pepper. Optionally sear in a hot skillet with the oil for 3 to 4 minutes per side until browned.
- Layer the onion, carrots, and potatoes in the bottom of a 6-quart slow cooker.
- Whisk the broth, tomato paste, Worcestershire sauce, garlic, and thyme. Pour half over the vegetables, set the roast on top, and pour the rest around it.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily and the vegetables are tender.
- Move the roast and vegetables to a platter. Simmer the juices in a saucepan and stir in the cornstarch mixed with cold water. Cook 2 minutes until thickened.
- Adjust the salt and pepper and serve the beef with the vegetables and gravy.
Notes
Nutrition values are an estimate per serving, based on 8 servings with vegetables and gravy. Do not lift the lid while cooking. Store leftovers in the refrigerator for up to 4 days; freeze the beef and gravy without the potatoes for up to 3 months.