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Pot Roast with Root Vegetables

Photo: Con Poulos; Styling: Paige Hicks

Hands-on time 40 mins
Total time 8 hrs, 40 mins

Serves 8

This comforting pot roast will take you right back to mom's kitchen.


  • 4 medium red potatoes, cut into 1-inch pieces
  • 2 carrots, peeled, quartered lengthwise
  • 2 parsnips, peeled, quartered lengthwise
  • 2 bay leaves
  • Salt and pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 3 pounds boneless chuck roast, trimmed
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and cut into 8 wedges
  • 1 tablespoon tomato paste
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped parsley, optional

Nutrition Information

  • calories 391
  • fat 11 g
  • satfat 3 g
  • protein 41 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 111 mg
  • sodium 273 mg

How to Make It

  1. Place potatoes, carrots, parsnips and bay leaves into a 6-quart slow cooker. Season with salt and pepper.

  2. Mix mustard, thyme, 1 Tbsp. flour and 1/2 tsp. each salt and pepper in a small bowl; rub mixture all over roast. Heat 1 Tbsp. oil in a large skillet over high heat and sear meat on all sides until browned, 2 to 3 minutes per side. Add to slow cooker, on top of vegetables.

  3. Wipe out skillet and heat remaining oil over medium heat. Add onions; cook until translucent and beginning to brown, about 8 minutes. Stir in remaining flour and cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute more. Slowly stir in beef broth and Worcestershire sauce; bring to a simmer. Cook until thickened, about 2 minutes.

  4. Pour onion mixture into slow cooker. Cover and cook on low until meat is tender, about 8 hours. Slice meat and place on a platter; transfer vegetables using a slotted spoon. Discard bay leaves. Garnish with parsley, if desired. Serve immediately.