Slow-Cooker Pot Roast

• servings: 6 servings
• active time: 15 minutes
• total time: 5 hours 30 minutes

Ingredients

1 (3.5 lb.) beef chuck roast

4 1/2 tsp. Kosher salt, divided

Freshly ground black pepper

1 tbsp. neutral oil

3/4 c. low-sodium beef broth

2 tbsp. tomato paste

2 tbsp. Worcestershire sauce

1 tbsp. cornstarch

1 lb. small potatoes, scrubbed and halved

3 carrots, peeled and cut crosswise into 2" pieces

1 medium yellow onion, cut into 1/2" wedges

4 garlic cloves

1 rosemary sprig

Directions

Season beef all over with 3 ½ tsp. salt and a few grinds of pepper. In a large, heavy skillet over medium-high heat, heat oil. Cook beef, undisturbed, until bottom is browned, about 3 minutes. Turn and continue to cook, undisturbed, until other side is browned, about 3 minutes more. Transfer to a plate.

In a slow cooker, whisk broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary; season with remaining 1 tsp. salt and a few grinds of pepper.

Nestle beef into vegetables. Cover and cook until beef is fork-tender, about 5 hours on High or 8 hours on Low. Transfer roast to a platter and thinly slice against the grain. Transfer vegetables to a platter. Arrange beef on top. Skim fat from extra juices in slow cooker and drizzle over. Serve warm.

Nutrition

• Calories: 455
• Total Fat: 16 g
• Saturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 159 mg
• Sodium: 1018 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 56 g