Pot Roast with Vegetables
6 servings20 min prep480 min cookEasy
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The Tale of Pot Roast with Vegetables
Story updated
Pot roast descends from European braising traditions, particularly French pot-au-feu and German sauerbraten, brought to America by immigrant cooks who adapted them to tougher, cheaper cuts of beef. It became a Sunday-dinner staple in mid-20th-century America, and the slow cooker later made the long braise possible without minding the stove all day.
Ingredients
Scale:· 6 servings
- 3 lb beef chuck roast
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 4 carrots, cut into chunks
- 4 red potatoes, quartered
- 1 yellow onion, cut into wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- 1Season the chuck roast generously with salt and pepper on all sides.
- 2Heat the oil in a large skillet over medium-high heat and sear the roast for 2 to 3 minutes per side until browned, then set it aside (this step is optional but adds flavor).
- 3Place the carrots, potatoes, and onion in the bottom of the slow cooker and set the roast on top.
- 4Whisk together the broth, tomato paste, Worcestershire sauce, garlic, thyme, and bay leaf, then pour the mixture over the roast and vegetables.
- 5Cover and cook on low for 8 hours or on high for 5 hours, until the meat is fork-tender and pulls apart easily.
- 6Remove the bay leaf, slice or shred the roast, and serve it with the vegetables and pan juices spooned over the top.
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