Slow-Cooker Pot Roast

Enjoy this Sunday supper any night of the week, thanks to the trusty slow cooker. For the best results, make sure your vegetables are cut into evenly-sized pieces.

Slow-Cooker Pot Roast
  • 1 (2 1⁄2- to 3-lb.) boneless chuck roast

  • 3 teaspoons kosher salt, divided

  • 1 ½ teaspoons black pepper, divided

  • 2 pounds large red potatoes, quartered

  • 4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)

  • 3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)

  • 1 large yellow onion, cut into 3⁄4-inch-thick wedges

  • 1 tablespoon minced garlic (about 2 large garlic cloves)

  • 2 cups beef broth

  • 5 tablespoons instant-blending flour (such as Wondra)

  • 1 tablespoon tomato paste

  • 6 thyme sprigs

  • ¼ cup Worcestershire sauce

  • 3 tablespoons Ketchup

  • 2 teaspoons hot sauce

  • Fresh herb sprigs (optional)

    1. Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Combine potatoes, carrots, celery, onion, and garlic in a slow cooker. Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme. Place roast on top of vegetables; cook, covered, on LOW until tender, about 8 hours.

    2. Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil. Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with ½ teaspoon of the salt. Cover with aluminum foil.

    3. Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker. Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.

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