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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Classic Slow Cooker Pot Roast

6.0

1 tablespoon plus 1 teaspoon cornstarch

0.75 cup low-sodium chicken broth

3 tablespoons tomato paste

1 pound small Yukon Gold potatoes, scrubbed and halved

2 large carrots, cut into 2-inch pieces

1 medium yellow onion, cut into ½-inch wedges

2 tablespoons Worcestershire sauce

Coarse salt and freshly ground pepper

1 beef roast (3 pounds), preferably chuck, trimmed of excess fat

4 garlic cloves, mashed to a paste

In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth.
Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt and ½ teaspoon pepper, and rub with garlic.
Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Transfer roast to a cutting board; thinly slice against the grain.
Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired.
Serve roast and vegetables drizzled with juices.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Dinner

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 28 weeks ago

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