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Slow-Cooker American Pot Roast with Vegetables

Ingredients

  • 3- pound beef chuck roast
  • 1 tablespoon olive oil (salt, pepper, and 1 teaspoon dried thyme)
  • 1 large onion (cut into wedges)
  • 4 carrots (cut into large pieces)
  • 1 pound baby potatoes (halved)
  • 3 cloves garlic (minced)
  • 2 cups beef broth
  • 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

Instructions 

  • Season the beef with salt, pepper, and thyme. Heat oil in a skillet over medium-high heat and brown the roast for 3 to 4 minutes per side.
  • Place onion, carrots, potatoes, and garlic in the slow cooker. Set the browned roast over the vegetables.
  • Whisk broth, tomato paste, and Worcestershire sauce together. Pour the mixture around the roast without washing away the seasoning on top.
  • Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef pulls apart easily. Transfer the roast and vegetables to a platter.
  • For a thicker gravy, stir the cornstarch mixture into the cooking liquid and heat until glossy. Spoon the gravy over the roast and vegetables.

Notes

  • Serve with warm dinner rolls to enjoy the rich gravy.
  • Cut vegetables into large pieces so they stay intact.