Recipes Ingredients Meat & Poultry Beef Recipes Classic Pot Roast for the Slow Cooker 3.2 (124) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 27, 2020 Rate PRINT Share Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings: 6 For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More." Ingredients 1 tablespoon plus 1 teaspoon cornstarch ¾ cup low-sodium chicken broth 3 tablespoons tomato paste 1 pound small Yukon Gold potatoes, scrubbed and halved 2 large carrots, cut into 2-inch pieces 1 medium yellow onion, cut into ½-inch wedges 2 tablespoons Worcestershire sauce Coarse salt and freshly ground pepper 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat 4 garlic cloves, mashed to a paste Directions In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices. Christina Holmes Rate It PRINT