Do you like it fork-tender or sliceable? 🥩 Old Fashioned Pot Roast, No-fuss weeknight hero Ingredients:
Do you like it fork-tender or sliceable?
🥩 Old Fashioned Pot Roast, No-fuss weeknight hero
Ingredients:
– 3½–4 lb boneless beef chuck roast, cut into 2 pieces (easier to sear and fits the slow cooker better)
– 1 Tbsp Morton kosher salt (or regular kosher salt — use what you have)
– 2 Tbsp brown sugar
– 1 tsp black pepper
– 2–3 Tbsp olive oil
– 1 large onion, sliced
– 10 garlic cloves, minced (fresh is best, but jarred works in a pinch)
– 1 Tbsp Italian seasoning
– 1 tsp smoked paprika
– 2 Tbsp Worcestershire sauce
– 1 Tbsp soy sauce
– 2 cups beef broth or stock (add a bit more if your slow cooker is shallow)
– 1/4 cup cornstarch
– 2 lb baby yellow potatoes (halve any that are on the bigger side)
– 1 lb whole carrots, peeled and cut on the bias into 2–3 inch pieces
Instructions:
1. Mix the salt, brown sugar, and pepper in a small bowl. Pat the roast dry and rub that mixture all over each piece so it gets evenly coated.
2. Heat the olive oil in a large pot or skillet over medium-high. Sear one piece at a time — brown every side until you get a nice crust. Don’t crowd the pan. Transfer the seared meat to the slow cooker and turn the stove down to medium.
3. Toss the sliced onions into the same pan with the leftover oil and cook 2–3 minutes, scraping up the browned bits; those bits are gold. Add the onions to the slow cooker.
4. Scatter the minced garlic, Italian seasoning, smoked paprika, Worcestershire, and soy sauce over the roast in the slow cooker.
5. Whisk the beef broth and cornstarch together in a measuring cup or small bowl until smooth. Pour that over the roast and spices — the top of the meat won’t be fully submerged and that’s okay.
6. Cover and cook on LOW for 6–7 hours or on HIGH for 3½–4 hours.
7. Add the potatoes and carrots, pressing them down with the back of a spoon so they’re mostly covered by the liquid.
8. Cover and continue cooking for an ADDITIONAL 3 hours on LOW or 1½ hours on HIGH. And if you like your veggies super soft, leave them a little longer.
9. Remove the roast and shred it into large pieces with two forks, then arrange on a serving platter with some of the pan juices. Use a slotted spoon to lift out the veggies and serve alongside.
