Back to Classic Pot Roast for the Slow Cooker All Reviews for Classic Pot Roast for the Slow Cooker - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 6 classic slow cooker pot roast
Ingredients Ingredient Checklist 1 tablespoon plus 1 teaspoon cornstarch 3/4 cup low-sodium chicken broth 3 tablespoons tomato paste 1 pound small Yukon Gold potatoes, scrubbed and halved 2 large carrots, cut into 2-inch pieces 1 medium yellow onion, cut into 1/2-inch wedges 2 tablespoons Worcestershire sauce Coarse salt and freshly ground pepper 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat 4 garlic cloves, mashed to a paste
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 6 classic slow cooker pot roast
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 6
Recipe Summary
prep: 15 mins total: 5 hrs 15 mins
Servings: 6
prep: 15 mins
total: 5 hrs 15 mins
prep:
15 mins
total:
5 hrs 15 mins
Servings: 6
6
classic slow cooker pot roast
classic slow cooker pot roast
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon cornstarch 3/4 cup low-sodium chicken broth 3 tablespoons tomato paste 1 pound small Yukon Gold potatoes, scrubbed and halved 2 large carrots, cut into 2-inch pieces 1 medium yellow onion, cut into 1/2-inch wedges 2 tablespoons Worcestershire sauce Coarse salt and freshly ground pepper 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat 4 garlic cloves, mashed to a paste
Directions
In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.
Reviews (5)
Add Rating & Review 124 Ratings 5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
Reviews (5)
Add Rating & Review 124 Ratings 5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
Add Rating & Review
124 Ratings 5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
124 Ratings 5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
124 Ratings 5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
5 star values: 23 4 star values: 19 3 star values: 46 2 star values: 32 1 star values: 4
Martha Stewart Member Rating: 5 stars 11/03/2019 Martha always gets it right. Perfect. Martha Stewart Member Rating: 5 stars 09/26/2019 Looks like a great spin on this dish. Have not prepared it yet but will this weekend. Martha Stewart Member Rating: 5 stars 12/22/2018 My go to favorite for Pot Roast. Would not change a thing, it was so good ! Martha Stewart Member Rating: 5 stars 02/12/2018 This is the most requested dish I have in my bag of tricks. It is universally loved by the entire family. Martha Stewart Member Rating: 4 stars 08/25/2017 It's hard to do a slow-cooker roast wrong, but this recipe serves as a solid foundation for optimizing one. I like to tweak recipes according to my tastes. One thing that I do is forgo the tomato paste. I also add carrots and celery to enhance the taste and increase the variety of veggies. Sometimes, I will use a mix of Yukon gold potatoes and reds. I always use the baby potatoes - it's easy to skip the step of halving the potatoes by doing this, although the baby potatoes seem to be a tad more expensive. Additionally, I incorporate spices that I feel add flavor to the roast, including basil.Martha Stewart Member
Rating: 5 stars 11/03/2019
Martha always gets it right. Perfect.
Rating: 5 stars
Rating: 5 stars 09/26/2019
Looks like a great spin on this dish. Have not prepared it yet but will this weekend.
Rating: 5 stars 12/22/2018
My go to favorite for Pot Roast. Would not change a thing, it was so good !
Rating: 5 stars 02/12/2018
This is the most requested dish I have in my bag of tricks. It is universally loved by the entire family.
Rating: 4 stars 08/25/2017
It’s hard to do a slow-cooker roast wrong, but this recipe serves as a solid foundation for optimizing one. I like to tweak recipes according to my tastes. One thing that I do is forgo the tomato paste. I also add carrots and celery to enhance the taste and increase the variety of veggies. Sometimes, I will use a mix of Yukon gold potatoes and reds. I always use the baby potatoes - it’s easy to skip the step of halving the potatoes by doing this, although the baby potatoes seem to be a tad more expensive. Additionally, I incorporate spices that I feel add flavor to the roast, including basil.
Rating: 4 stars
All Reviews for Classic Pot Roast for the Slow Cooker
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Pot Roast for the Slow Cooker
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
