Pot Roast Recipe

I think there are few things better than coming home after a long day of work and being greeted by the smell of dinner cooking. That’s part of the magic that comes with making pot roast – you can set it, forget it, and enjoy it with just a little effort. This recipe calls for searing the meat before you put it in your slow cooker, which provides another layer of flavor that’s definitely worth it if you have the time. Pot roast is the perfect comfort food for these long, cold winter months, and these few ingredients bring a ton of flavor to this traditional dish. Any leftovers you have can be used to make tasty sandwiches the next day too. //

Ingredients

1 whole boneless chuck roast

5 teaspoons kosher salt

2 1/2 teaspoons black pepper

4 tablespoons olive oil

2 tablespoons tomato paste

1 cup beef broth

2 teaspoons Worcestershire sauce

6 garlic cloves

1 yellow onion, diced

Baby yellow potatoes

Carrots

White mushrooms

Directions

1.  Coat all sides of the roast with salt and pepper. Heat oil in a large skillet over medium-high. Sear meat on all sides until brown, 12 to 15 minutes total. Transfer meat to the slow cooker.
2.  Reduce the meat to medium-low and add the tomato paste. Cook for about 1 minute. Then add beef broth and stir, loosening any meat bits left. Pour the beef broth mixture over the roast and add Worcestershire sauce and garlic.
3.  Cover and cook on high for 6 to 8 hours or on low for 8 to 10 hours, until the roast is fork tender. About halfway through cooking, add carrots, potatoes, and mushrooms. You may also flip the roast over. Serve with the vegetables and sauce from the slow cooker.