Slow-Cooker Pot Roast
A comforting and savory dish featuring a tender beef chuck roast, aromatic vegetables, and rich gravy, perfect for family dinners.
Ingredients
For the Sauce
- 3/4 cup low-sodium beef broth Adds savory depth.
- 2 tablespoons tomato paste Contributes a rich, tangy essence.
- 2 tablespoons Worcestershire sauce Intensifies the umami flavor.
- 1 tablespoon cornstarch Used to thicken the gravy.
Main Ingredients
- 1 pound small potatoes Yields a tender and creamy bite.
- 3 carrots Brings sweetness and vibrant color.
- 1 medium yellow onion Lends aromatic depth.
- 4 cloves garlic Provides fragrant and savory kick.
- 1 sprig rosemary Adds earthiness.
- 1 (3.5 lb.) beef chuck roast The star of the dish with melt-in-your-mouth tenderness.
- Kosher salt To season generously.
- freshly ground black pepper To season generously.
Instructions
Preparation
- Whisk together the beef broth, tomato paste, Worcestershire sauce, and cornstarch at the bottom of your slow cooker.
- Layer in the small halved potatoes, peeled and cut carrots, onion wedges, garlic cloves, and rosemary.
- Generously season the beef chuck roast with Kosher salt and freshly ground black pepper.
Cooking
- Place the seasoned roast in the vegetable mix, cover the slow cooker, and cook on high for about 5 hours or low for 8 hours until fork-tender.
- Serve thinly sliced roast on top of the veggies, drizzling the rich sauce over the dish.
Notes
For the best results, be sure to let the roast rest before slicing to enhance juiciness. This dish can be served with mashed potatoes, rice, or salad for a complete meal.