Slow Cooker Pot Roast

Ingredients

• 3 lbs beef chuck roast
• 4 medium carrots, cut into 2-inch chunks
• 1.5 lbs baby potatoes, halved
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Steps

1. 1

   1. Pat the chuck roast dry and season generously on all sides with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over high heat and sear the roast 3-4 minutes per side until deeply browned, then transfer to the slow cooker.

2. 2

   2. In the same skillet, sauté the onion and garlic for 2 minutes, then stir in the tomato paste, Worcestershire sauce, and soy sauce. Pour in the beef broth and scrape up any browned bits, then pour the mixture over the roast.

3. 3

   3. Nestle the carrots and potatoes around the roast in the slow cooker, then sprinkle in the thyme and rosemary.

4. 4

   4. Cover and cook on low for 8 hours or on high for 5 hours, until the roast is very tender and pulls apart easily.

5. 5

   5. Remove the roast and vegetables and set aside. Pour the braising liquid into a small saucepan over medium-high heat, whisk in the cornstarch slurry, and simmer 3-4 minutes until the sauce is glossy and slightly thickened.

6. 6

   6. Return the roast and vegetables to the slow cooker or a serving platter and spoon the shimmering glaze generously over everything before serving.