Classic Pot Roast for the Slow Cooker

124 Ratings
  • 5 23
  • 4 19
  • 3 46
  • 2 32
  • 1 4

For a classic 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 and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
5 hrs 15 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (5)

124 Ratings
  • 5 23
  • 4 19
  • 3 46
  • 2 32
  • 1 4
Martha Stewart Member
11/03/2019
Martha always gets it right. Perfect.
Martha Stewart Member
09/26/2019
Looks like a great spin on this dish. Have not prepared it yet but will this weekend.
Martha Stewart Member
12/22/2018
My go to favorite for Pot Roast. Would not change a thing, it was so good !
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Martha Stewart Member
02/12/2018
This is the most requested dish I have in my bag of tricks. It is universally loved by the entire family.
Martha Stewart Member
08/25/2017
It's hard to do a slow-cooker roast wrong, but this recipe serves as a solid foundation for optimizing one. I like to tweak recipes according to my tastes. One thing that I do is forgo the tomato paste. I also add carrots and celery to enhance the taste and increase the variety of veggies. Sometimes, I will use a mix of Yukon gold potatoes and reds. I always use the baby potatoes - it's easy to skip the step of halving the potatoes by doing this, although the baby potatoes seem to be a tad more expensive. Additionally, I incorporate spices that I feel add flavor to the roast, including basil.
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