
Comfort food
Slow Cooker Pot Roast
Fall-apart beef, carrots and potatoes in rich gravy.
Pot roast is the meal that makes the house smell like Sunday. A well-seared chuck roast and a slow cooker do almost all of the work while you're out. Tomato paste and Worcestershire make the juices taste savoury and deep.
Ingredients
For 6 plates.
- 3 lb boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- 1 1/2 lb Yukon Gold potatoes, cut into chunks
- 4 carrots, cut into 2-inch pieces
- 1 yellow onion, cut into wedges
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
Method
Season the roast with the salt and brown it in the oil in a large skillet over medium-high heat, 3 minutes per side.
Put the potatoes, carrots, onion and garlic in the slow cooker and set the roast on top. Whisk the tomato paste, broth and Worcestershire in the hot skillet and pour over. Add the thyme and bay.
The rest of the method is in Short Order Pro
2 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Brown the roast hard on every side before it goes in; it makes the gravy.
- Cut the vegetables in big chunks so they hold up through the long cook.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
More comfort food
Cook it with timers
Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.



