Crockpot Pot Roast with Carrots & Potatoes

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat the thawed roast dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes per side until browned; transfer to a plate.
2. 2Place potatoes, carrots and onion in a 6-quart slow cooker. Set the roast on top. Whisk broth, tomato paste, Worcestershire sauce, garlic and thyme together and pour around the roast. Add bay leaves.
3. 3Cover and cook on LOW for 8–10 hours, until the vegetables are tender and the beef pulls apart easily with a fork. The displayed cook time estimates 9 hours. Chuck typically becomes shreddably tender around 195–205°F; allow more time if it still resists a fork.
4. 4Transfer the beef and vegetables to a platter and loosely cover. Discard bay leaves. Skim excess fat from the cooking liquid, then pour it into a saucepan.
5. 5Bring the liquid to a simmer. Stir the cornstarch slurry again, whisk it in, and simmer 3–5 minutes until lightly thickened. Taste and adjust salt and pepper.
6. 6Slice or shred the roast, spoon gravy over it and the vegetables, and finish with parsley. Refrigerate leftovers in shallow containers within 2 hours; keep up to 3–4 days and reheat to 165°F.