One bite of dry, tough pot roast is enough to turn you off to this classic comfort food forever. Fear not—we've got a foolproof recipe that yields tender, melt-in-your-mouth results every time. The best part? The slow cooker pretty much does all the heavy lifting, for a dinner that's as easy as it is satisfying.
Classic Slow Cooker Pot Roast
Yield: 3 to 4 servings
Active Time: 15 minutes
Total Time: 8 hours and 15 minutes
1 (3-pound) chuck roast, trimmed of excess fat Sea salt and freshly ground pepper, to taste 1 tablespoon ghee 1 onion, cut into wedges 1 sweet potato, peeled and cut into large wedges 4 carrots, cut into large chunks 4 cloves garlic, peeled Small handful thyme sprigs 3 sprigs rosemary 1 tablespoon tomato paste 1 1/2 cups beef bone broth 1 tablespoon apple cider vinegar
Special equipment: slow cooker
Sprinkle 1 1/2 teaspoons salt and pepper all over chuck roast. Heat ghee in cast iron skillet over medium-high heat and sear meat, to brown, on all sides.
Place onion, sweet potato, carrots, and garlic in slow cooker. Place seared meat on top. Add thyme and rosemary sprigs, tomato paste, beef bone broth, and apple cider vinegar. Season with salt and pepper and turn slow cooker on low to cook for 8 hours (or 5 hours on high).
Transfer roast and vegetables to serving dish. Strain pan juices through a fine mesh sieve and serve on the side.