Pot Roast with Vegetables
A classic American Sunday dinner of fork-tender beef chuck slow-cooked with carrots, potatoes, and onions in a rich savory broth. Plan ahead: the roast cooks for 8 hours on low.
Ingredients
- 3 lbs boneless beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 large yellow onion, roughly chopped
- 6 cloves garlic cloves, smashed
- 6 medium carrots, cut in 2-in pieces
- 1.5 lbs Yukon Gold potatoes, halved
- 3 stalks celery stalks, sliced
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 4 sprigs fresh thyme sprigs (or 1 tsp dried)
- 2 sprigs fresh rosemary sprig (or 1/2 tsp dried)
- 2 tbsp all-purpose flour
Instructions
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1
Pat 3 lbs boneless beef chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chuck roast until deep brown on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
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3
Add 1 large roughly chopped yellow onion and 6 cloves smashed garlic cloves to the same skillet and cook 2 minutes, stirring. Stir in 2 tbsp tomato paste and 2 tbsp all-purpose flour and cook 1 minute more. Pour in 2 cups low-sodium beef broth and 2 tbsp Worcestershire sauce, scraping up any browned bits. Pour over the roast.
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4
Nestle 6 medium cut in 2-in pieces carrots, 1.5 lbs halved Yukon Gold potatoes, and 3 stalks sliced celery stalks around the roast. Tuck in 4 sprigs fresh thyme sprigs (or 1 tsp dried) and 2 sprigs fresh rosemary sprig (or 1/2 tsp dried).
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5
Cover and cook on Low 8 hours (or High 4-5 hours) until the beef is fork-tender and registers at least 190°F (88°C) internally for proper braised tenderness.
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6
Discard herb sprigs. Taste broth and adjust seasoning. Serve the beef sliced or pulled apart, with vegetables and broth ladled over.