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Slow-Cooked Beef Pot Roast with Carrots and Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds beef chuck roast
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium Yukon gold potatoes, peeled and quartered
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Pat the beef chuck roast dry and season it generously with salt and pepper on all sides.
  • Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
  • Place the sliced onion, carrots, and potatoes in the bottom of a slow cooker. Add minced garlic on top.
  • Set the seared roast on the vegetables. Stir tomato paste into the beef broth and pour the mixture over everything.
  • Sprinkle thyme and rosemary over the contents. Cover and cook on low for 8 hours.
  • Remove the roast and vegetables to a serving platter. If desired, thicken the remaining liquid in a skillet over medium heat to make gravy.

Notes

For a thicker gravy, mash a few potato pieces into the cooking liquid before serving. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist. You can swap in fresh rosemary and thyme if you have them on hand, but add them in the last two hours to keep the flavor bright.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet