British Pot Roast Crockpot with Veg

Serves 6 · 25 min prep · 480 min cook

Ingredients

• 3 lb beef chuck roast
• 2 large yellow onions
• 4 large carrots
• 3 parsnips
• 1.5 lb Yukon gold potatoes
• 2 cups beef broth
• 2 Tbsp Worcestershire sauce
• 2 Tbsp tomato paste
• 6 fresh thyme sprigs
• 2 bay leaves
• 5 garlic cloves
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp all-purpose flour
• 2 Tbsp butter

Instructions

1. 1Pat the chuck roast dry and season all sides generously with salt and pepper.
2. 2Set a large skillet over medium-high heat, melt the butter, and sear the roast on every side until deeply browned, about 3 to 4 minutes per side.
3. 3Transfer the seared roast to a 6-quart slow cooker.
4. 4Peel and roughly chop the onions, carrots, parsnips, and potatoes into large chunks so they hold shape during the long cook.
5. 5Scatter the cut vegetables and smashed garlic the beef in the crock.
6. 6Whisk the beef broth, Worcestershire, tomato paste, and flour until smooth, then pour the mixture over the meat and vegetables.
7. 7Tuck in the thyme sprigs and bay leaves, cover, and cook on low for 8 hours or on high for 5 hours until the beef shreds easily with a fork.
8. 8Lift the roast onto a cutting board, discard the herb stems and bay leaves, and skim excess fat from the surface of the gravy if needed.
9. 9Slice or pull the beef into thick pieces, return it to the crock, and stir gently so everything is coated in the rich gravy.
10. 10Taste and adjust seasoning, then ladle into warm bowls with plenty of vegetables and spoonable gravy for a classic British Sunday-supper feel on a weeknight.