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Slow Cooker Pot Roast
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Slow Cooker Pot Roast

4 h 15 minServes 6Nutri-Score C€€
from @cookinwithmegg25 imports2 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (trimmed of excess fat)Meat1.5 kg
  • potatoes (peeled and cut into large chunks)Produce800 g
  • carrots (peeled and cut into thick pieces)Produce400 g
  • onion (cut into wedges)Produce2 pieces
  • garlic (minced)Produce4 pieces
  • beef brothPantry500 ml
  • tomato paste (tablespoons)Pantry2 pieces
  • Worcestershire saucePantry30 ml
  • olive oilPantry30 ml
  • dried thymeSpices3 g
  • paprikaSpices4 g
  • saltSpices8 g
  • black pepper (ground)Spices3 g
  • cornstarch (mixed with cold water)Pantry15 g

per serving

Nutrition

458kcal

Carbs
16 g
Proteins
44 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Frying pan
  • Tongs
  • Saucepan

step by step

Method

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season all over with salt, black pepper and paprika.
    • Heat the olive oil in a frying pan over high heat and sear the roast on all sides until deeply browned.
    • Transfer the roast to the slow cooker.
    Step 1

  2. Prepare the vegetables

    • Peel and cut the potatoes and carrots into large chunks.
    • Cut the onion into wedges and mince the garlic.
    Step 2

  3. Build the cooking liquid

    • Pour the beef broth into the slow cooker and stir in the tomato paste, Worcestershire sauce, garlic and dried thyme.
    • Arrange the potatoes, carrots and onion around the roast.
    Step 3

  4. Slow cook the pot roast

    • Cover and cook on low until the beef is fork tender and the vegetables are soft.
    Step 4

  5. Thicken the gravy and serve

    • Transfer the roast and vegetables to a serving dish and keep warm.
    • Whisk the cornstarch slurry into the cooking juices and simmer until the gravy thickens.
    • Slice the roast and serve with the vegetables and gravy.
    Step 5
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