Slow-Cooker Classic Pot Roast

Classic Pot Roast
Jonny Valiant
The beef chuck roast—a tough yet flavorful cut—becomes melt-in-your-mouth tender as it cooks with the vegetables.

Get the recipe for Classic Pot Roast.
Serves 6
preparation
20
minutes
cooking
480
minutes

Ingredients

1/4
cup
tomato paste
2
tablespoons
cornstarch
1
pound
carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
1
pound
baby potatoes (about 15)
1
medium onion, cut into 1/2-inch wedges (root end left intact)
2
stalks celery, cut into 1-inch pieces
2
bay leaves
1
3-pound beef chuck roast, tied
kosher salt and black pepper
1
tablespoon
chopped fresh flat-leaf parsley

Directions

  1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1½ teaspoons salt and ½ teaspoon pepper and set on top of the vegetables.
  2. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 408
  • Fat 10 g
  • Sat Fat 4 g
  • Cholesterol 95 mg
  • Sodium 625 mg
  • Protein 50 g
  • Carbohydrate 27 g
  • Sugar 5 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 56 mg
What does this mean? See Nutrition 101.