This pot roast is one of my favorite easy meals to throw together. There’s no need to sear the beef in a pan before adding it to your slow cooker, as most recipes advise- it will be tender all the same. The acidity of the tomatoes helps to sweeten and soften the meat into strands that need only a fork to pull apart. And all those rustic root vegetables? They’ll soften, too, while absorbing the slow simmering juices of the beef. Also notably tasty: bay, thyme, and rosemary. Aren’t they always.
- 1 boneless beef chuck roast (3 pounds)
- 2 large russet potatoes, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 large carrots, sliced thickly on the diagonal
- 2 large ribs celery, cut into 1-inch pieces
- 1 large onion, cut into chunks
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) beef broth
- 1 can (14-15 ounces) diced tomatoes
- Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
- In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
- Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating.
Nutrition Information for 1/6th of Recipe: Calories 815, Total Fat 44.6 g, Total Carbohydrate 30.8 g, Dietary Fiber 4.9 g, Sugars 7.0 g, Protein 68.2 g
Nutrition Information for 1/8th of Recipe: Calories 610, Total Fat 33.5 g, Total Carbohydrate 23.1 g, Dietary Fiber 3.7 g, Sugars 5.2 g, Protein 51.2 g