Recipe Background
Crock-Pot® Pot Roast made unforgettable by a spring blizzard, ideal for family warmth.
The first time I made this Crock-Pot® Pot Roast was during a snowy day nestled in with my family, thanks to a freak spring blizzard. We had recently moved back to the Midwest, where unpredictable weather is practically a neighbor. Our pantry was armed with the essentials, including low-sodium beef broth and Worcestershire sauce. Using my trusty slow cooker, I whisked these with tomato paste and cornstarch right in the crock—no extra bowls necessary—which was my secret weapon against the icy chill outside.
As the roast cooked, the cozy aroma of rosemary and garlic created a warm bubble that sealed off the cold world beyond our windows. I let the beef cook low and slow, which meant plenty of time for board games with the kids. The chuck roast became fork-tender, and the small, halved potatoes absorbed every bit of flavor. My tip for this recipe? Pat the roast dry before adding it to the cooker to ensure the searing is perfect even in a slow cook.
When dinner was finally ready, I sliced the roast thinly and served it with the vegetables, letting the juices skimmed from the slow cooker add an irresistible finish. As we sat around our table, the storm raged outside, but inside, that pot roast wrapped us in warmth and comfort. It was a day I realized the true essence of a home-cooked meal: bringing family together, no matter the weather.
Ingredients
- 3/4 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 pound potatoes small, scrubbed and halved
- 3 carrots peeled and cut crosswise into 2-inch pieces
- 1 yellow onion medium, cut into 1/2-inch wedges
- 1 stalk celery thinly sliced
- 4 cloves garlic
- 1 sprig rosemary
- 1 (3-1/2-pound) beef chuck roast
- kosher salt to taste
- black pepper freshly ground, to taste
Directions
- In the bottom of a slow cooker, whisk together the broth, the tomato paste, the Worcestershire, and the cornstarch.
- Add the potatoes, the carrots, the onions, the celery, the garlic, and the rosemary to the slow cooker.
- Season the beef with the salt and the pepper, then nestle it into the vegetables.
- Cover and cook until the roast is fork-tender, 5 hours on high 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 over top.
- Serve warm.
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