Ingredients: |
Ingredients: 1 whole (4 to 5 lb.) boneless chuck roast
5 tsp. kosher salt, divided
2½ tsp. black pepper, divided
4 tbsp. olive oil, divided
2 tbsp. tomato paste
1 c. beef broth
2 tsp. Worcestershire sauce
6 thyme sprigs
3 rosemary sprigs
6 garlic cloves
1 yellow onion, cut into 1-inch wedges
1 lb. baby yellow potatoes, halved if large
3 large carrots, peeled and cut into 1-inch pieces
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Directions: |
Directions:1. Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
3. Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the beef broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme sprigs, rosemary sprigs and garlic cloves to the broth mixture.
4. Toss together the onion, potatoes, carrots, remaining 2 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon pepper in a large bowl. Pile the onion mixture on top of and around the roast in the slow cooker.
5. Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker. |
This recipe for Slow Cooker Pot Roast is from