This pot roast is one of my favorite easy meals to throw together. There’s no need to sear the beef in a pan before adding it to your slow cooker, as most recipes advise- it will be tender all the same. The acidity of the tomatoes helps to sweeten and soften the meat into strands that need only a fork to pull apart. And all those rustic root vegetables? They’ll soften, too, while absorbing the slow simmering juices of the beef. Also notably tasty: bay, thyme, and rosemary. Aren’t they always.
Slow Cooker New England Pot Roast
- 1 boneless beef chuck roast 3 pounds
- 2 large russet potatoes cut into 1-inch pieces
- 2 medium parsnips cut into 1-inch pieces
- 2 large carrots sliced thickly on the diagonal
- 2 large ribs celery cut into 1-inch pieces
- 1 large onion cut into chunks
- 3 garlic cloves minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1/2 teaspoon pepper
- 1 can 14-1/2 ounces beef broth
- 1 can 14-15 ounces diced tomatoes
- Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
- In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
- Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating.