Slow-Cooked Beef Pot Roast

Ingredients

• 3½–4 lb chuck roast
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp oil
• 1½ lb baby potatoes
• 5 carrots, cut into chunks
• 1 large onion, quartered
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch
• 2 tbsp cold water

Method

1. 1

   Pat the roast dry and season with salt, pepper, and garlic powder. Heat the oil in a skillet over medium-high heat and sear the roast for 4–5 minutes per side, until deeply browned.

2. 2

   Place the onions, carrots, and potatoes in the slow cooker and set the roast on top.

3. 3

   Whisk together the beef broth, Worcestershire, tomato paste, garlic, thyme, and rosemary. Pour it around the roast and add the bay leaves.

4. 4

   Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.

5. 5

   Transfer the meat and vegetables to a platter. Pour the cooking liquid into a saucepan, bring to a simmer, and stir in the cornstarch whisked with cold water. Cook 2–3 minutes until the gravy thickens.

6. 6

   Slice or pull apart the roast and serve with the vegetables and plenty of gravy.