Slow-Cooker Classic Pot Roast
Pot roast is my all time favorite meal. Simple to fix, tender, and you can use the leftovers in so many ways.
Dovetailing Tip: Save 2 cups of the leftover pot roast to make sandwiches for Meal 3. Plan accordingly to add extra meat to cook for today so you have leftovers.
Dovetailing Tip: When preparing the onion pieces, chop up 3 extra onions. Double bag them and store in the fridge. You will use these in the Tomato Basil Soup for Meal 3, and the Christmas Eve Meat Pie for Meal 4.
Dovetailing Tip: If you have leftover carrots, potatoes, onion and celery, drain and save them to puree in the Tomato Basil Soup to give it more body and flavor.
|1/4 cup||tomato paste|
|1 pound||carrot, peeled, cut into 2-inch pieces, and halved lengthwise if thick|
|1 pound||baby potato (about 15)|
|1||medium onion, cut into 1/2-inch wedges (root end left intact)|
|2 stalks||celery, cut into 1-inch pieces|
|3 pounds||beef chuck roast, tied|
|kosher salt and black pepper|
|1 tablespoon||chopped fresh flat-leaf parsley|
In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.