Pot Roast
A classic braised meat and vegetable dish where tender, fall-apart meat cooks slowly with root vegetables in a savory broth. Customize with your choice of protein, vegetables, and seasonings for endless variations.
Ingredients
Method
Pat the meat dry with paper towels and season generously with salt and black pepper.
Cut onions into quarters, carrots and potatoes into 2-inch chunks, and celery into 2-inch pieces. Mince garlic.
Heat olive oil in a large Dutch oven or skillet over medium-high heat. Working in batches, brown the meat on all sides (3–4 minutes per side). Transfer to slow cooker.
Add onions, carrots, potatoes, celery, and garlic to the slow cooker with the meat.
Pour broth over the meat and vegetables. Stir in tomato paste (if using). Add bay leaves and thyme sprigs.
Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until meat is fork-tender and vegetables are soft.
Remove bay leaves and herb stems. Taste and adjust seasoning. Ladle into bowls with meat, vegetables, and broth.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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