About this recipe

A deeply comforting, fall-apart tender pot roast slow-cooked with hearty root vegetables, aromatic herbs, and a rich savory broth. This classic family-friendly recipe delivers melt-in-your-mouth beef and perfectly tender vegetables — all made effortlessly in the slow cooker.

Instructions

1. 1

   Pat the beef chuck roast dry with paper towel, then season all over with the kosher salt and black pepper. Heat the vegetable oil in a skillet over ^[medium-high heat] until shimmering. Sear the roast for 3–4 minutes per side until a deep brown crust forms. Transfer to the slow cooker insert.

2. 2

   In the same skillet, reduce heat to ^[medium] and add the sliced yellow onion and celery. Cook for 2–3 minutes until softened. Add the garlic and tomato paste and stir for 1 minute until fragrant and the paste darkens slightly. Pour in the low-sodium beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

3. 3

   Place the yukon gold potatoes and carrot chunks in the bottom of the slow cooker around the seared roast. Pour the onion-broth mixture over everything. Sprinkle in the dried thyme and smoked paprika, then nestle the rosemary sprigs on top. Cover and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef chuck roast is fork-tender and the vegetables are fully cooked through.

4. 4

   Carefully remove the rosemary sprigs and discard. Transfer the roast to a cutting board and use two forks to pull it apart into large chunks, or slice against the grain. Taste the cooking juices and adjust seasoning with salt and black pepper as needed. Arrange the beef chuck roast and vegetables on a serving platter, spoon the rich braising juices over the top, and garnish with Italian flat-leaf parsley if desired.