Slow Cooker
Crockpot Roast
Description
Flavorful and fall-apart tender, this easy crockpot roast recipe is a one-pot dinner your family will love. With potatoes, carrots and gravy!
Ingredients
- 2- to 3- pound boneless chuck roast
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons extra-virgin olive oil divided
- 1 onion chopped
- 6 cloves garlic roughly chopped
- 1 (14-ounce) can beef broth
- 2 long sprigs fresh rosemary
- 1 (8-ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 1 pound baby red potatoes scrubbed and left whole
- 1 pound carrots peeled and cut into 1-inch chunks (about 5 medium)
- 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
- Chopped fresh parsley for serving
Directions
- Pat the roast dry and season on all sides with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Place the roast in the pan and let sear without disturbing until it forms a nice crust on the bottom, about 4 minutes. Turn and cook on the second side until brown, 3 to 4 minutes more. Transfer to a 6-quart or larger slow cooker.
- Add the remaining 1/2 tablespoon oil to the skillet. Add the onion and cook until it’s beginning to color, 2 to 3 minutes. Stir in the garlic and let cook 30 seconds, until fragrant.
- Slowly pour in the broth, using a wooden spoon to scrape up any browned bits stuck to the pan. Add the rosemary sprigs, tomato sauce, and Worcestershire. Stir to combine , partially cover the pot, and bring to a rapid simmer. Let simmer 30 seconds, then remove from the heat.
- Arrange the potatoes and carrots on top of the beef in the slow cooker. Pour the pan mixture over the top, then sprinkle the chopped rosemary all over.
- Cover the slow cooker and cook the roast on LOW until the roast is fall-apart tender and the vegetables are tender, about 8 hours. With a large spoon, carefully transfer the roast and vegetables to a serving platter (at this point, the beef will be falling apart). Discard any large pieces of fat from the beef.
- To make a gravy, strain the cooking liquid from the slow cooker through a sieve and into a saucepan (if you like, you can pass it through a fat separator also). In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. Add to the pot with the cooking liquid and whisk to smoothly combine. Bring to a simmer over medium-high heat. Continue cooking, whisking constantly, until the gravy is slightly thickened, about 1 minute.
- Spoon the gravy over the beef and vegetables. Sprinkle with parsley. Serve hot, ensuring each serving gets a little bit of everything.
