Dinner · 40 min · american

Slow-Cooker Pot Roast

✓ USDA-verified nutrition data

Ingredients

• 7 oz Chuck roast
• 1 cup Turnips
• 2 Carrots
• 1 cup Beef broth
• 1 tbsp Tomato paste
• 1 sprig Rosemary

Steps

1. Pat the chuck roast very dry with paper towels and season generously all over with salt and pepper. Dry meat browns, wet meat steams.
2. Heat a drizzle of oil in a large Dutch oven over medium-high heat until just smoking. Sear the roast 3-4 minutes per side until deeply crusted all over. If using a slow cooker, transfer the roast to it now.
3. Stir the tomato paste into the pot drippings and cook 1 minute, then pour in the beef broth, scraping up every browned bit.
4. Tuck in the rosemary sprig and return the roast to the pot along with the turnips and carrots. The liquid should come about two-thirds up the meat.
5. Cover and cook low and slow: 3 hours in a 325°F (165°C) oven, or on LOW in a slow cooker for 7-8 hours. It is done when the meat shreds easily with a fork.
6. Fish out the rosemary, taste the cooking juices, and adjust the salt. Shred the meat into the vegetables.
7. Serve in shallow bowls, spooned over with the rich cooking juices.

Build my plan — free

← All recipes