Crockpot Chuck Roast Pot Roast

Ingredients

• 4 lb chuck roast
• Your favorite beef seasoning, to taste
• 2 tbsp butter (optional, for searing)
• 1 yellow onion, sliced
• 7 whole garlic cloves, peeled
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• A few sprigs fresh thyme
• 3 carrots, cut into 1 1/2-2-inch chunks
• 3 celery stalks, cut into large pieces
• 1 1/2 lb baby potatoes, washed (halve larger ones)

For the gravy

• 4 tbsp cornstarch
• 4 tbsp cold water

Directions

• Pat the roast dry and season all over with your favorite beef seasoning. For extra flavor, sear all sides in butter or olive oil before adding to the crockpot (optional).
• Place the onion, garlic, carrots, and celery underneath the chuck roast, then arrange the potatoes around it (a 7-qt crockpot works well).
• Whisk the tomato paste into the beef broth and pour over the roast. Add the thyme. The meat does not need to be submerged.
• Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the roast pulls apart easily with a fork.
• Remove the beef. Mix the cornstarch and cold water into a slurry, stir into the crockpot until thickened, discard the thyme stems, and return the beef. Set on high 5-10 minutes.
• Pull the roast into tender pieces and serve with the potatoes and vegetables, spooning the gravy over everything.

Crockpot Series ep. 10. From Stephen Kina on Instagram.