Slow Cooker Beef Roast with Potatoes and Carrots

Instructions

1. 1
   Season the beef roast with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat olive oil in a skillet over medium-high and sear the roast 3–4 minutes per side until browned.
2. 2
   Layer potatoes, carrots, onion, and garlic in the bottom of a large slow cooker. Sprinkle with remaining salt and pepper.
3. 3
   In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the veggies.
4. 4
   Place the seared beef roast on top of the vegetables. Spoon some broth mixture over the beef.
5. 5
   Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and vegetables are cooked through.
6. 6
   (Optional) To thicken gravy, whisk cornstarch and cold water, then stir into 2 cups of slow cooker liquid in a saucepan. Simmer 2–3 minutes until thick, then return to slow cooker.
7. 7
   Serve beef sliced or shredded with potatoes, carrots, and plenty of gravy. Garnish with fresh parsley.