Slow-Cooker Classic Pot Roast

Photo by Jonny Valiant

Save

Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 20 min
Total Time 8 hrs
Nutritional Information
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
November 2011

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.

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.

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

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.
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.