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Introduction
The American pot roast has been a staple of family dinners since the advent of slow cookers in the 1970s, but its roots go back much further. This dish evolved from the traditional New England boiled dinner, adapting to the needs of busy households. Our healthy crockpot version maintains the comfort and convenience of the original while incorporating lean cuts of beef and a bounty of vegetables. It's a perfect example of how classic recipes can be reimagined to suit modern, health-conscious lifestyles without sacrificing flavor or the nostalgia of a home-cooked meal. Whether you're serving it for a Sunday family dinner or preparing it for a week of nutritious meals, this pot roast embodies the spirit of American home cooking – simple, satisfying, and made with love.
Ingredients
• 2 pounds lean beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 large yellow onion, peeled and cut into 1-inch chunks
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 3 medium red potatoes, scrubbed and quartered
• 8 ounces cremini mushrooms, cleaned and halved
• 4 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch (optional, for thickening)
• 1/4 cup cold water (optional, for thickening)
• 1/4 cup fresh parsley, chopped, for garnish
Step 1:
In the slow cooker, layer the cubed beef, onion, carrots, celery, potatoes, and mushrooms.
Step 2:
In a bowl, whisk together beef broth, diced tomatoes with juices, tomato paste, Worcestershire sauce, minced garlic, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
Step 3:
Add bay leaves to the slow cooker.
Step 4:
Cover and cook on low heat for 8 hours, or on high heat for 6 hours, until the beef is tender and vegetables are cooked through.
Step 5:
Optional: 30 minutes before serving, mix cornstarch with cold water to create a slurry. Stir this into the slow cooker to thicken the sauce.
Step 6:
Remove bay leaves before serving. Garnish with fresh chopped parsley.
Q: Can I use frozen vegetables in this recipe?
A: Fresh vegetables are recommended for best texture, but frozen can be used. Add them in the last 2 hours of cooking to prevent overcooking.
Q: How can I make this recipe in an Instant Pot?
A: Use the sauté function to brown the meat, then add all ingredients and cook on high pressure for 45 minutes with a 10-minute natural release.
Q: Can I cook this on the stovetop instead of a slow cooker?
A: Yes, simmer on low heat in a large pot for about 3 hours, stirring occasionally and adding more liquid if needed.
• For a leaner option, you can substitute beef chuck roast with top round or bottom round roast.
• If you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry and add it to the slow cooker during the last 30 minutes of cooking.
• Feel free to add other root vegetables like parsnips or turnips for variety.
• For added depth of flavor, you can brown the meat in a skillet before adding it to the slow cooker.
• This recipe contains gluten (in Worcestershire sauce) and may contain allergens depending on the beef broth used. Check labels for allergen information.
• To make this recipe gluten-free, use a gluten-free Worcestershire sauce and ensure your beef broth is gluten-free.
• For best results, choose a well-marbled chuck roast for tender, flavorful meat.
Serve hot, distributing meat, vegetables, and sauce evenly among plates. Garnish each serving with fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Prep vegetables the night before to save time in the morning. Start the slow cooker early in the day for dinner, or before bed for lunch the next day.
- For more flavor, brown the beef cubes in a skillet with olive oil before adding to the slow cooker.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Don't lift the lid during cooking as it releases heat and extends cooking time.
For a Mediterranean twist, add olives and use red wine instead of beef broth. For a spicier version, add diced jalapeños or red pepper flakes.
Pair with a full-bodied red wine like Cabernet Sauvignon or a hearty stout beer. Serve with crusty whole grain bread for dipping.
Best in fall and winter, but can be enjoyed year-round.
Contains beef. May contain gluten (in Worcestershire sauce) and other allergens depending on the beef broth used. Check labels for allergen information.
