Slow Cooker Pot Roast

Ingredients

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds baby potatoes, halved
• 4 carrots, cut into 2-inch chunks
• 1 yellow onion, cut into wedges
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 2 sprigs fresh rosemary
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Pat the beef chuck roast dry and season all over with the salt and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then sear the roast for 3 to 4 minutes per side until deeply browned.
3. Arrange the baby potatoes, carrots, and onion wedges in the bottom of a 6-quart slow cooker.
4. Place the seared roast on top of the vegetables and scatter the minced garlic over everything.
5. In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce, then pour it over the roast and vegetables.
6. Tuck the rosemary sprigs and bay leaves into the liquid.
7. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the roast is fork-tender and shreds easily and reaches an internal temperature of at least 195 F.
8. Carefully transfer the roast and vegetables to a serving platter, tent loosely with foil, and let rest for 10 minutes.
9. Discard the rosemary sprigs and bay leaves, then pour the remaining cooking liquid into a saucepan and bring to a simmer over medium heat.
10. Whisk the cornstarch and cold water together in a small bowl until smooth, then whisk it into the simmering liquid and cook for 2 to 3 minutes until the gravy thickens enough to coat the back of a spoon.
11. Slice or shred the roast, arrange it with the vegetables, and spoon the warm gravy generously over the top before serving.

Nutrition

Calories	480
Protein	38 g
Fat	22 g
Carbs	28 g
Fiber	4 g
Sodium	720 mg

Estimated per serving