Food and Recipes Recipes Slow-Cooker Pot Roast Recipe Certain comfort foods are synonymous with Sunday supper, the meal that brings the family together. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Updated on July 13, 2021 Print Share Share Tweet Pin Email Photo: Alison Miksch; Prop Styling: Mary Clayton Carl; Food Styling: Mary-Claire Britton Active Time: 15 mins Slow Cook Time: 8 hrs Total Time: 9 hrs Yield: 6 serves The convenience of a slow cooker makes it easy to enjoy this classic any day of the week. Be sure to cut the vegetables into large, uniform pieces so they will hold up during the long cook time. Ingredients 1 (2 1⁄2- to 3-lb.) boneless chuck roast 3 teaspoons kosher salt, divided 1 ½ teaspoons black pepper, divided 2 pounds large red potatoes, quartered 4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.) 3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.) 1 large yellow onion, cut into 3⁄4-inch-thick wedges 1 tablespoon minced garlic (about 2 large garlic cloves) 2 cups beef broth 5 tablespoons instant-blending flour (such as Wondra) 1 tablespoon tomato paste 6 thyme sprigs ¼ cup Worcestershire sauce 3 tablespoons Ketchup 2 teaspoons hot sauce Fresh herb sprigs (optional) Directions Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Combine potatoes, carrots, celery, onion, and garlic in a slow cooker. Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme. Place roast on top of vegetables; cook, covered, on LOW until tender, about 8 hours. Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil. Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with ½ teaspoon of the salt. Cover with aluminum foil. Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker. Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired. Print