When you crave the simplicity of a tender pot roast and potatoes, Slow Cooker Pot Roast has you covered. This slow-cooker version of this classic comfort meal is easy and incredibly flavorful. The meat is succulently mouthwatering and surrounded by fluffy potatoes, and it’s all smothered in a savory sauce made of beef broth, tomato paste, and more. Slow Cooker Pot Roast is so delicious and low-effort, you’ll come back to it again and again!
Ingredients• 3/4 cup low-sodium beef broth • 2 tablespoons tomato paste • 2 tablespoons Worcestershire sauce • 1 tablespoon cornstarch • 1 pound small potatoes, scrubbed and halved • 3 carrots, peeled, cut crosswise into 2-inch pieces • 1 medium yellow onion, cut into 1/2-inch wedges • 1 stalk celery, thinly sliced • 4 cloves garlic • 1 sprig rosemary • 1 (3 1/2 pounds) beef chuck roast • kosher salt, to taste • freshly ground black pepper, to taste
In the bottom of a slow cooker, whisk together the broth, tomato paste, Worcestershire, and cornstarch.
Add the potatoes, carrots, onion, celery, garlic, and rosemary.
Season the beef with salt and pepper, then nestle it into the vegetables.
Cover and cook on high until the roast is fork-tender, 5 hours, or 8 hours on low.
Thinly slice the roast and arrange it on top of the vegetables on a platter.
Skim the fat from the extra juices in the slow cooker and drizzle them over the top.