Slow Cooker Pot Roast

Ingredients

• 1 (2½- to 3-lb.) boneless chuck roast
• 3 tsp. kosher salt, divided
• 1½ tsp. black pepper, divided
• 2 lb. large red potatoes, quartered
• 4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)
• 3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)
• 1 large yellow onion, cut into ¾-inch-thick wedges
• 1 Tbsp. minced garlic (about 2 large garlic cloves)
• 2 cups beef broth
• 5 Tbsp. instant-blending flour (such as Wondra)
• 1 Tbsp. tomato paste
• 6 thyme sprigs
• ¼ cup Worcestershire sauce
• 3 Tbsp. ketchup
• 2 tsp. hot sauce

Instructions

1. 1Season the chuck roast with two teaspoons of salt and one teaspoon of black pepper. Place the quartered potatoes, carrots, celery, onion wedges, and minced garlic into the bottom of a slow cooker.
2. 2In a medium bowl, whisk the beef broth, instant flour, and tomato paste until smooth. Pour this mixture over the vegetables in the slow cooker and drop in the fresh thyme sprigs.
3. 3Set the seasoned roast directly on top of the vegetable mixture. Cover the slow cooker and cook on the low setting for about eight hours until the beef is completely tender.
4. 4Carefully move the cooked roast to a cutting board. Allow the meat to rest for 20 minutes before slicing, covering it loosely with aluminum foil to keep it warm.
5. 5Scoop out and discard the thyme sprigs. Use a slotted spoon to move the cooked vegetables to a large serving platter. Season the vegetables with a half teaspoon of salt and cover them with foil.
6. 6In a small bowl, whisk the Worcestershire sauce, ketchup, hot sauce, and the remaining half teaspoon each of salt and pepper. Stir this mixture directly into the liquid remaining in the slow cooker.
7. 7Turn the slow cooker to the high setting. Cook partially covered for 35 to 40 minutes until the sauce thickens into a gravy. Serve the sliced beef and vegetables topped with the warm sauce.

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