Slow Cooker Pot Roast with Potatoes, Carrots & Celery

Slow Cooker Pot Roast with Potatoes, Carrots & Celery
Servings: 6 to 8 Active Time 10 mins Total Time 6 hrs 10 mins

Make It

1. Heat 1 Tbs. canola oil a large skillet over medium heat. Sear a 3 lb. boneless beef chuck roast trimmed of fat, turning occasionally until all sides are browned, about 10 minutes. Place beef in a 6-qt. slow cooker. Add 1 cup chopped onion, and 4 minced garlic cloves. Stir together 2 cups reduced-sodium chicken broth, 1 Tbs. tomato paste, and 1 tsp. kosher salt. Add to slow cooker. Surround roast with 6 roughly chopped carrots, 4 roughly chopped celery stalks, and 1 1/4 lbs. small red potatoes, halved. Cook on high for 6 to 7 hours or until meat pulls apart easily and vegetables are fork-tender. Using a large spoon, skim grease off surface of broth before serving. Serve pieces of meat with vegetables and broth in shallow bowls. Sprinkle with freshly chopped parsley.


Veggie Swap
  • Parsnips, sweet potatoes, and butternut squash would also be winners in this classic crowd-pleaser.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 412, Fat, total (g): 15, chol. (mg): 125, sat. fat (g): 5, carb. (g): 25, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 1, Trans fatty acid (g): 1, fiber (g): 4, sugar (g): 6, pro. (g): 44, vit. A (IU): 9384, vit. C (mg): 18, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 10, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 58, Cobalamin (Vit. B12) (µg): 5, sodium (mg): 798, Potassium (mg): 1361, calcium (mg): 89, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.