Classic Pot Roast

Photo: psfreeman

Tying the roast helps to keep its shape during cooking. If your roast does not come tied, use several pieces of kitchen twine and tie them perpendicular to the grain, spaced about 1 inch apart. Recipe by Sarah Copeland, December 2011; from the Real Simple website:

Yield: 6 servings
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  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) cornstarch
  • 1 pound(s) carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 pound(s) baby potatoes (about 15)
  • 1 medium onion, cut into 1/2-inch wedges (root end left intact)
  • 2 stalk(s) celery, cut into 1-inch pieces
  • 2 bay leaves
  • 1 3-pound beef chuck roast, tied
  • Kosher salt and black pepper
  • 1 tablespoon(s) chopped fresh flat-leaf parsley


  1. 1. 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 1½ teaspoons salt and ½ teaspoon pepper and set on top of the vegetables.
  2. 2. 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.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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