Slow-Cooker Classic Pot Roast

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Photo by Jonny Valiant
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 408 calories
    • 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

Ingredients

  1. Check 1/4cup tomato paste
  2. Check 2tablespoons cornstarch
  3. Check 1pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  4. Check 1pound baby potatoes (about 15)
  5. Check 1 medium onion, cut into 1/2-inch wedges (root end left intact)
  6. Check 2 stalks celery, cut into 1-inch pieces
  7. Check 2 bay leaves
  8. Check 1 3-pound beef chuck roast, tied
  9. Check kosher salt and black pepper
  10. Check 1tablespoon 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.