Slow Cooker Pot Roast

beef onion leek garlic tomato paste white wine bay leaf chicken broth carrot celery parsnip potato mushroom parsley chive

Rick Martinez

6 servings

Source

Ingredients

1 4-pound boneless beef chuck roast, trimmed

3 tablespoons plus 2 teaspoons kosher salt

4 tablespoons vegetable oil, divided

1 large onion, chopped

1 large leek, white and light green parts only, halved lengthwise, sliced crosswise

4 garlic cloves, finely grated

1 tablespoon tomato paste

1 cup dry white wine

1 bay leaf

1 cup low-sodium chicken broth

1 teaspoon freshly ground black pepper

3 large carrots, peeled, cut into 3-inch pieces

3 celery stalks, cut into 3-inch pieces

1 large parsnip, peeled, cut into 1-inch pieces

1½ pounds medium red waxy potatoes, quartered, halved if small

8 ounces crimini mushrooms, quartered

Chopped parsley and chopped chives (for serving)

Method

Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.

Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.