Slow Cooker Pot Roast is a comforting dish made with tender chuck roast, hearty vegetables, and a rich savory broth slow-cooked until fork-tender.
Ingredients
3 to 4 pounds chuck roast
Salt and black pepper to taste
2 tablespoons all-purpose flour
1 tablespoon oil
1 large yellow onion, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
4 carrots, cut into chunks
1 1/2 pounds Yukon Gold potatoes, halved
2 celery stalks, sliced
2 sprigs fresh thyme
2 bay leaves
Instructions
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Pat roast dry and season with salt and pepper. Lightly coat with flour.
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Heat oil in skillet and sear roast on all sides until browned.
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Transfer roast to slow cooker.
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Sauté onions in skillet, add garlic and tomato paste, then deglaze with broth.
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Pour mixture over roast in slow cooker.
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Arrange carrots, potatoes, and celery around roast.
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Add remaining broth, Worcestershire sauce, thyme, and bay leaves.
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Cover and cook on low for 8 hours or high for 4 to 5 hours.
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Remove roast and vegetables. Thicken sauce if desired.
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Slice or shred roast and serve with vegetables and gravy.