Description
A tender and flavorful slow cooker pot roast beef cooked low and slow with vegetables and rich beef broth, perfect for a comforting family meal.
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, peeled and cut into wedges
4 cloves garlic, minced
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
3 medium Yukon Gold potatoes, peeled and cut into quarters
2 cups low sodium beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Place the onion wedges, minced garlic, carrots, celery, and potatoes in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooking is complete, carefully remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
Remove and discard the bay leaves from the liquid in the slow cooker. In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Pour the slurry into the slow cooker liquid and stir well. Turn the slow cooker to high and cook for 10-15 minutes until the sauce thickens.
Serve the pot roast beef sliced or shredded with the cooked vegetables and spoon the thickened sauce over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours