Beef Pot Roast with Carrots and Potatoes

This pot roast is designed for a day when dinner needs to cook while you do something else. Browning the beef first adds flavor, while the slow cooker does the longer work with carrots and potatoes. Cut the vegetables into generous pieces so they hold their shape through the cooking time.

Serves: 6
Prep: 25 minutes
Cook: 8 hours on low or 5 hours on high

Ingredients

• 3 1/2 pounds boneless beef chuck roast
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil
• 1 large yellow onion, cut into wedges
• 3 carrots, cut into 2-inch pieces
• 1 1/2 pounds small Yukon Gold potatoes, halved
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
• Chopped parsley, to serve

Method

1. Pat the roast dry and season it all over with salt and pepper. Heat the oil in a skillet over medium-high heat. Brown the beef for 3 to 4 minutes on each broad side, then transfer it to a 6-quart slow cooker.
2. Add the onion, carrots, and potatoes around the roast. Whisk the tomato paste into the broth with the Worcestershire sauce and thyme, then pour it over the meat and vegetables. Add the bay leaf.
3. Cover and cook on low for about 8 hours or high for about 5 hours, until the beef separates easily with a fork and the vegetables are tender. Avoid lifting the lid during cooking.
4. Transfer the roast and vegetables to a serving dish and cover loosely. Discard the bay leaf. For a thicker gravy, pour the cooking liquid into a saucepan, bring it to a simmer, and whisk in the cornstarch mixture. Simmer for 1 to 2 minutes, until glossy.
5. Slice or pull apart the beef, spoon over some cooking liquid or gravy, and finish with parsley.

Variations

Use parsnips in place of one or two carrots, or add 8 ounces of quartered mushrooms. If you skip browning the roast, place it directly in the cooker and continue with the recipe; the finished flavor will be a little less roasty. Taste the gravy before adding extra salt.

Storage and reheating

Refrigerate leftovers promptly in shallow, covered containers and use within 3 to 4 days. Store the beef with some cooking liquid to help it stay moist. Reheat gently in a covered saucepan or dish until steaming throughout. Follow current local food-safety guidance for cooling and storage.

For planning meals that make use of stored ingredients, see the freezer inventory meal-planning guide and the batch cooking guide. Add the roast to the Lucru Home meal planner and choose a day that leaves time for the slow cook.