Classic pot roast with baby potatoes, carrots, onions, and celery cooked to slow cooker perfection, and served with savory gravy.
Prep Time30 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs30 minutesmins
Course: Main Course
Cuisine: American
Keyword: chuck roast, crock pot, pot roast, slow cooker
Servings: 6
Author: Adapted from Real Simple Slow Cooker Pot Roast
Ingredients
1/4c.tomato paste
2tbsp.cornstarch
1lb.carrotspeeled and cut into 2" pieces
1poundbaby potatoes
1medium onion cut into wedgessweet onion preferred
2stalks celerycut into 1 inch pieces
2bay leaves
1 3.5lbbeef chuck roasttied with kitchen string (see picture in post)
1 1/2tspkosher salt
1/2tsp.ground black pepper
chopped parsleyoptional
Gravy Option
2tbsp.butter
2tbsp.flour
2.5 cupscooking liquidfrom slow cooker
1/2tsp.balsamic vinegar
1/2tspworcestershire sauce
kosher salt & pepperto taste
Instructions
In a 4 to 6 quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup of water. Add the carrots, potatoes, onion, celery and bay leaves and toss to combine. Season the tied chuck roast with 1 1/2 tsp. salt and 1/2 tsp. pepper and set on top of vegetables.
Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Let the meat rest for 10 minutes before discarding the kitchen string. Slice the meat across the grain and serve with vegetables and cooking liquid or gravy. Garnish with parsley, if desired
Gravy Option
Ladle 2 - 2.5 cups of cooking liquid into a measuring cup. Melt butter in small sauce pan over medium heat. Whisk flour into butter to create a roux. Whisk the cooking liquid in a steady stream into the roux. Bring the gravy to a low boil, whisking frequently. Cook 1 additional minute. Add balsamic vinegar and season to taste with salt & pepper.
Notes
Adapted from REALSIMPLE Slow-Cooker Pot Roast November 2011 recipe.