Slow Cooker Pot Roast

Ingredients

• 3 lbs chuck roast
• 4 medium carrots, cut into 2-inch pieces
• 1.5 lbs baby potatoes, halved
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tsp fresh thyme leaves
• 1 tsp fresh rosemary, minced
• 1 tsp smoked paprika
• 1 tbsp cornstarch
• 2 tbsp olive oil
• Salt and black pepper to taste

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 heavy skillet over high heat and sear the roast for 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 and cook for another minute. Deglaze with a splash of beef broth, scraping up any browned bits.

3. 3

   3. Add the onion mixture, remaining broth, Worcestershire sauce, soy sauce, thyme, and rosemary to the slow cooker around the roast. Nestle the carrots and potatoes around the meat.

4. 4

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

5. 5

   5. Remove the roast and vegetables and set aside. Ladle about one cup of the braising liquid into a small saucepan, whisk in cornstarch, and simmer over medium heat for 3-4 minutes until thickened into a glossy glaze.

6. 6

   6. Slice or shred the roast, arrange on a plate with the vegetables, and spoon the reduced glaze over everything before serving.