Recipe Summary

15 mins
6 hrs
6 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Coat slow cooker bowl with nonstick cooking spray.

  • Place onion and garlic in slow cooker. Season beef with salt and pepper; place over onions. Arrange carrots, potatoes and celery around beef, in that order. Combine broth, tomato paste and thyme; pour over beef. Drizzle 1 tablespoon of the Worcestershire sauce over top.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

  • Remove beef from slow cooker and place on a serving platter. Spoon out vegetables with a slotted spoon and place around roast. Keep warm.

  • Strain cooking liquid into a medium-size saucepan; skim off excess fat. Bring to a simmer. Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute until thickened. Stir in remaining tablespoon Worcestershire sauce.

  • Slice beef and serve with vegetables and gravy.

Stroganoff-Style Pot Roast

Replace carrots, potatoes and celery with 3 cups sliced mushrooms and tomato paste with 1 tablespoon mustard. Eliminate Worcestershire sauce. Stir 1/2 cup sour cream and 2 tablespoons parsley into sauce. Cut roast into 2-inch pieces. Serve with cooked egg noodles and peas.

Ropa Vieja

Try a Mexican spin by subbing 1 chopped green pepper for carrots, potatoes and celery; add 1 can (14 1/2 ounces) fire-roasted diced tomatoes in place of broth and tomato paste. Eliminate thyme and Worcestershire sauce; add 1 teaspoon each ancho chile powder, cumin and dried oregano. Shred beef into sauce and stir in a 10-ounce package thawed frozen corn and 2 tablespoons chopped cilantro. Serve with corn tortillas.

Coffee-Braised Beef

Switch out carrots, potatoes and celery with 2 cups sliced mushrooms and 2 sliced scallions. Substitute 1 1/2 cups brewed coffee and 2 teaspoons liquid smoke for broth and tomato paste. Use chili powder in place of thyme and eliminate Worcestershire sauce. Serve with cooked rice and a green vegetable.


Eliminate carrots, potatoes and celery; reduce broth to 1/2 cup and add 1/2 cup distilled white vinegar. In place of tomato paste and Worcestershire add 3 tablespoons sugar. Serve with mashed potatoes and red cabbage.

Nutrition Facts

304 calories; fat 7g; cholesterol 72mg; saturated fat 3g; carbohydrates 20g; insoluble fiber 2g; protein 38g; sodium 337mg.