southernliving.com
Slow-Cooker Pot Roast
Slow-cooker pot roast is complete with potatoes, carrots, and a rich gravy. The set-it-and-forget-it nature of the Crock-Pot makes it easy to enjoy this classic dinner any day of the week.
Prep
—
Cook
—
Total
9h
Serves
6
Instructions
- 01
Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper.
- 02
Combine potatoes, carrots, celery, onion, and garlic in a slow cooker.
- 03
Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme.
- 04
Place roast on top of vegetables.
- 05
Cook, covered, on LOW until tender, about 8 hours.
- 06
Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil.
- 07
Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with 1/2 teaspoon of the salt. Cover with aluminum foil.
- 08
Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker.
- 09
Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.
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