When you crave the simplicity of a tender pot roast and potatoes, Slow Cooker Pot Roast has you covered. This slow-cooker version of this classic comfort meal is easy and incredibly flavorful. The meat is succulently mouthwatering and surrounded by fluffy potatoes, and it’s all smothered in a savory sauce made of beef broth, tomato paste, and more. Slow Cooker Pot Roast is so delicious and low-effort, you’ll come back to it again and again!
Ingredients
- 3/4 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 pound small potatoes, scrubbed and halved
- 3 carrots, peeled, cut crosswise into 2-inch pieces
- 1 medium yellow onion, cut into 1/2-inch wedges
- 1 stalk celery, thinly sliced
- 4 cloves garlic
- 1 sprig rosemary
- 1 (3 1/2 pounds) beef chuck roast
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions
Step 1 –In the bottom of a slow cooker, whisk together the broth, tomato paste, Worcestershire, and cornstarch.
Step 2 –Add the potatoes, carrots, onion, celery, garlic, and rosemary.
Step 3 –Season the beef with salt and pepper, then nestle it into the vegetables.
Step 4 –Cover and cook on high until the roast is fork-tender, 5 hours, or 8 hours on low.
Step 5 –Thinly slice the roast and arrange it on top of the vegetables on a platter.
Step 6 –Skim the fat from the extra juices in the slow cooker and drizzle them over the top.
Step 7 –Serve warm.
