Sometimes, when I think ahead to dinner,
specifically a dinner that requires minimal effort on my part,
I wonder if everyone feels the same happy longing.
Do they? Do you?
And then when I sit down to eat it,
I also wonder,
Is slow cooked pot roast, saucy in all that brown stringy sex appeal,
as good looking to you as
it is to me?
That much I hope.
Slow Cooker New England Pot Roast
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
- 1 teaspoon dried thyme
- 1 teaspoon 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.