Classic Pot Roast for the Slow Cooker
For pot roast -- a tough cut of beef braised until succulent and tender -- we start with a well-marbled chuck. Pair it with familiar carrots and potatoes. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
- Total Time:
- Servings: 6
Photography: Christina Holmes
- 1 tablespoon plus 1 teaspoon cornstarch
- 3/4 cup low-sodium chicken broth
- 3 tablespoons tomato paste
- 1 pound small Yukon Gold potatoes, scrubbed and halved
- 2 large carrots, cut into 2-inch pieces
- 1 medium yellow onion, cut into 1/2-inch wedges
- 2 tablespoons Worcestershire sauce
- Coarse salt and freshly ground pepper
- 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
- 4 garlic cloves, mashed to a paste
In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.