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.
Ingredients
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1 (2 1⁄2- to 3-lb.) boneless chuck roast
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3 teaspoons kosher salt, divided
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1 ½ teaspoons black pepper, divided
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2 pounds large red potatoes, quartered
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4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)
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3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)
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1 large yellow onion, cut into 3⁄4-inch-thick wedges
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1 tablespoon minced garlic (about 2 large garlic cloves)
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2 cups beef broth
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5 tablespoons instant-blending flour (such as Wondra)
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1 tablespoon tomato paste
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6 thyme sprigs
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¼ cup Worcestershire sauce
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3 tablespoons Ketchup
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2 teaspoons hot sauce
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Fresh herb sprigs (optional)
Instructions
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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.
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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.
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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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