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Slow Cooker Pot Roast
A boneless chuck roast between 2½ and 3 pounds goes into the slow cooker with two pounds of quartered red potatoes, a pound of carrots, celery, and thick onion wedges. The braising liquid combines beef broth, Worcestershire sauce, tomato paste, ketchup, hot sauce, and six thyme sprigs. Instant-blending flour stirs in to build a gravy that thickens as the roast cooks. Total time runs about 9 hours on low. Serves 6.
Equipment
- Slow Cooker
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
- 1Season the chuck roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Place the quartered potatoes, carrots, celery, onion wedges, and minced garlic into the bottom of a slow cooker.
- 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.
- 3Set the seasoned roast directly on top of the vegetable mixture. Cover the slow cooker and cook on the LOW setting until the beef is completely tender, about 8 hours.
- 4Carefully move the cooked roast to a cutting board. Let the meat rest for 20 minutes before slicing. Resting allows the juices to redistribute so the beef stays moist. Cover loosely with aluminum foil to keep it warm.
- 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 1/2 teaspoon of the salt and cover them with foil.
- 6In a small bowl, whisk the Worcestershire sauce, ketchup, hot sauce, and the remaining 1/2 teaspoon each of salt and pepper. Stir this mixture directly into the liquid remaining in the slow cooker.
- 7Turn the slow cooker to the HIGH setting. Cook partially covered until the sauce thickens into a gravy, 35 to 40 minutes. Slice the beef and serve alongside the vegetables, topped generously with the warm gravy.
Notes
- Prep: Cut the vegetables into large, uniform pieces so they hold up well during the long cooking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Store the meat and vegetables in the gravy to prevent drying out.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of beef broth if the gravy is too thick.
Recipe Details
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