Classic pot roast

Lynnda Cloutier


This is comfort food for those autumn evenings. From an old magazine

★★★★★ 2 votes


1/4 cup tomato paste
2 tablespoons cornstarch
1 pound carrots, peeled, cut into 2 inch pieces and halved lengthwise if thick.
1 pound baby potatoes, about 15
one medium onion, cut into 1/2 inch wedges, root end left intact
two stalks celery, cut into 1 inch pieces
two bay leaves
one beef chuck roast, tied, 3 pounds
kosher salt and black pepper
1 tablespoon chopped fresh flat leaf parsley


1in a 4-6 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 mix. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
2Cover and cook until tender on low for 7 to 8 hours or on high for 4 to 5 hours. Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with vegetables and cooking liquid and sprinkle with the parsley. Serves six

About this Recipe

Course/Dish: Beef, Roasts