🥩 Pot Roast with Carrots and Potatoes

Ingredients

• Roast

• 3 lb Beef chuck roast
• 1½ tsp Table salt
• ½ tsp Ground black pepper
• 2 tbsp Vegetable oil (soybean)
• 1 Yellow onion, cut in wedges
• 4 clove Garlic, smashed
• 2 tbsp Tomato paste
• 2 cup Beef broth
• 1 tbsp Worcestershire sauce
• 2 sprig Fresh thyme, or 1 teaspoon dried
• 2 leaf Bay leaves

• Vegetables

• 1½ lb Yellow (Yukon-type) potatoes, cut in 2-inch chunks
• 1 lb Carrots, cut in 2-inch pieces
• 3 stalk Celery, cut in 2-inch pieces

• Gravy

• 2 tbsp Cornstarch
• 2 tbsp Water

Nutrition

Steps

You’ll need: slow cooker (6-quart) or Dutch oven, large skillet, instant-read thermometer.

1. Pat the roast dry and season all over with the salt and pepper.
2. Heat the oil in a large skillet (or the Dutch oven) over medium-high heat. Brown the roast well on all sides, about 10 minutes total. Browning adds flavor; you can skip it on a busy morning.
3. Slow cooker: Put the potatoes, carrots, celery and onion in the cooker and set the roast on top. Whisk the tomato paste into the broth with the Worcestershire and pour it over. Add the garlic, thyme and bay leaves. Cover and cook on low 8 to 9 hours or high 5 to 6 hours.
4. Oven: Heat the oven to 325°F. In the Dutch oven, add the onion, garlic, broth mixture, thyme and bay leaves around the roast. Cover and bake 2 1/2 hours. Add the vegetables and bake 1 hour more.
5. The roast is safe at 145°F, but chuck becomes fork-tender only after long cooking, when it pulls apart easily. Lift out the meat and vegetables and remove the bay leaves.
6. For gravy, pour the cooking liquid into a saucepan and bring to a boil. Stir the cornstarch into the water, whisk it in and simmer 1 to 2 minutes until thickened. Slice or pull the beef and serve with the vegetables and gravy.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.