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Herb Pot Roast with Root Vegetables on a plate
Andrew Fowler

Herb Pot Roast with Root Vegetables

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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into 8 wedges
  • 1 lb carrots cut into 2-inch pieces
  • 12 oz parsnips cut into 2-inch pieces
  • 1 lb baby Yukon Gold potatoes
  • 3 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season roast with salt and pepper. Brown in oil in a hot skillet for 5 minutes per broad side.
  2. Spread onion, carrots, parsnips, and potatoes in a 6-quart slow cooker; top with roast.
  3. Whisk tomato paste, broth, Worcestershire, rosemary, and thyme; pour around beef.
  4. Cover; cook on low for 8 to 8 1/2 hours until meat is fork-tender and vegetables are soft but intact.
  5. Transfer roast and vegetables to a platter; tent loosely with foil. Skim fat from the liquid.
  6. Whisk cornstarch with cold water; stir into the cooker. Cook on high about 10 minutes until glossy and thickened.
  7. Break roast into serving pieces; spoon gravy over meat and vegetables.