Everything-In-One Slow Cooker Pot Roast

Ingredients

• 1 large yellow onion, peeled and halved (250 g)
• 2 pounds boneless beef chuck roast (900 g)
• 1 pound Yukon Gold potatoes, cut into chunks (450 g)
• 4 large carrots, cut into 2-inch pieces (400 g)
• 2 cups low-sodium beef broth (480 g)
• 2 tablespoons tomato paste (32 g)
• 1 tablespoon Worcestershire sauce (15 g)
• 1 tablespoon onion soup mix (9 g)
• 3 garlic cloves, minced (9 g)
• 1 teaspoon dried thyme (1 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Layer vegetables. Put onion halves in the bottom of a 6-quart slow cooker. Arrange potatoes and carrots around them. Sprinkle onion soup mix across the vegetables. Set the chuck roast on the onion, leaving vegetables mostly around the sides.
2. Mix liquid. Combine broth, tomato paste, Worcestershire sauce, garlic, thyme, and pepper in a measuring cup. Whisk until the tomato paste. Pour the mixture around the roast, keeping the vegetable tops above most of the liquid.
3. Cook low. Cover and cook on low for 8 hours. Keep the lid closed. Near the end, press a fork into a potato and the roast; potatoes should yield, and the meat should separate readily.
4. Rest roast. Turn off the cooker and leave the roast covered for 15 minutes. Transfer the beef to a cutting board. Spoon surface fat from the broth. Stir gently around several potato edges to make the broth slightly thicker.
5. Portion beef. Remove any string, then slice the roast or pull it into large pieces. Return beef to the cooker, turning it in broth. Taste the liquid and add salt only when it needs it.
6. Serve bowls. Spoon vegetables into shallow bowls and top with beef. Ladle broth over each portion. Add bread, noodles, or green beans alongside, then serve while the roast remains warm and easy to pull apart.

Notes

• Use a 6-quart cooker so the roast and vegetables sit in a single, manageable layer. A smaller cooker may crowd the ingredients and change the vegetable texture.
• Low-sodium broth matters because onion soup mix and Worcestershire already season the liquid. Taste only after cooking, since reducing is not part of this covered method.

Nutrition Facts