Name: Slow-Cooker Pot Roast Recipe
Total time: 9 h
Yield: Serves 6
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)

Step 1
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.

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Step 2
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.
Step 3
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.

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