Description
A cozy and hearty slow-cooked pot roast with tender vegetables, perfect for a comforting dinner.
Ingredients
Scale
- 1.4–1.8 kg chuck roast, trimmed
- 4 large carrots, peeled and cut into 4 cm pieces
- 700 g Yukon Gold potatoes, cut into 4 cm chunks
- 3 celery stalks, sliced into thick pieces
- 1 large yellow onion, chopped
- 480 ml beef broth
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Pat the chuck roast dry and season all over with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
- Cut carrots, potatoes, celery, and onion into large chunks. Layer them in the base of a slow cooker.
- Place the browned beef on top of the vegetables in the slow cooker.
- In a bowl, combine beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef is fork-tender.
- Transfer the beef and vegetables to a serving platter. Optionally, strain and reduce the cooking liquid, or whisk in cornstarch to create a gravy. Serve warm, spooning juices or gravy over the beef and vegetables.
Notes
- For a thicker gravy, whisk in cornstarch with water into the cooking liquid.
- This dish can be made a day in advance and reheated gently on the stove.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg