Recipe Background
This Crock-Pot ® Pot Roast is perfect for the times you’re craving the simplicity of a good, tender pot roast and potatoes. This slow-cooker version is extremely easy but still years an incredibly flavorful meal! Crock-Pot Pot Roast is incredibly flavorful, packed with tender beef, hearty potatoes and carrots. Pot roast is classic comfort food, and it is low-effort enough that you can make it any night of the week!
This Crock-Pot ® Pot Roast is perfect for the times you’re craving the simplicity of a good, tender pot roast and potatoes. This slow-cooker version is extremely easy but still years an incredibly flavorful meal! Crock-Pot Pot Roast is incredibly flavorful, packed with tender beef, hearty potatoes and carrots. Pot roast is classic comfort food, and it is low-effort enough that you can make it any night of the week!
Ingredients
- 3/4 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 pound potatoes small, scrubbed and halved
- 3 carrots peeled and cut crosswise into 2-inch pieces
- 1 yellow onion medium, cut into 1/2-inch wedges
- 1 stalk celery thinly sliced
- 4 cloves garlic
- 1 sprig rosemary
- 1 (3-1/2-pound) beef chuck roast
- kosher salt to taste
- black pepper freshly ground, to taste
Directions
- In the bottom of a slow cooker, whisk together the broth, the tomato paste, the Worcestershire, and the cornstarch.
- Add the potatoes, the carrots, the onions, the celery, the garlic, and the rosemary to the slow cooker.
- Season the beef with the salt and the pepper, then nestle it into the vegetables.
- Cover and cook until the roast is fork-tender, 5 hours on high or 8 hours on low.
- Thinly slice the roast and arrange it on top of the vegetables on a platter.
- Skim the fat from the extra juices in the slow cooker and drizzle over top.
- Serve warm.
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