Pot Roast, Classic Slow Cooker

America's Test Kitchen (Cook's Country One Pan Wonders Cookbook)

Place in bottom of slow cooker.
2 lbs small Yukon Gold potatoes, unpeeled
Place on top of potatoes.
1 lbs carrots, peeled and halved widthwise, thick ends halved lengthwise
  • Pat dry and season.
  • Tie both pieces with kitchen twine (optional).
  • Brown in skillet, med-high.
4-5 lbs boneless beef chuck-eye roast, pulled apart at natural seam, trimmed
1 1/2 t salt
1 t pepper
  • Heat to med.
  • Soften and lightly brown, 8-10 min.
1 onion, chopped
2 celery ribs, chopped
1/2 t salt
1/4 t pepper
Until fragrant, ~1 min.
2 T flour
1 T tomato paste
3 cloves garlic
1 t thyme, minced (or 1/4 t dried)
  • Stir in and deglaze.
  • Smooth out lumps.
  • Add to slow cooker.
1/2 c dry red wine
1/2 c beef broth
  • Add.
  • Top with roasts.
  • Cook 9-10 hours low, 6-7 hours high.
2 bay leaves
  • Remove roasts, tent with foil, rest ~20 min.
  • Remove veggies to serving dish.
  • Skim fat.
  • Add parsley to sauce.
  • Season.
2 T parsley, minced
  • Slice meat 1/2 inch against grain.
  • Pour 1 c sauce over meat.
  • Serve, passing remaining sauce separately.