Slow-Cooker Classic Pot Roast with Carrots and Potatoes

Name: Slow-Cooker Classic Pot Roast with Carrots and Potatoes
Yield: Serves 8 to 10
Ingredients: 1 (4- to 5-pound), boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed; 2 teaspoons, table salt, divided; 1 1/4 teaspoons, pepper, divided; 2 tablespoons, vegetable oil; 1 , onion, chopped; 2 , celery ribs, chopped; 2 tablespoons, all-purpose flour; 1 tablespoon, tomato paste; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme or 1/4 teaspoon dried; 1/2 cup, dry red wine; 1/2 cup, beef broth; 2 pounds small, Yukon Gold potatoes, unpeeled; 1 pound, carrots, peeled and halved widthwise, thick ends halved lengthwise; 2 , bay leaves; 2 tablespoons, minced fresh parsley

Main Courses
Beef
Vegetables
Slow Cooker
Roasts

Appears in Cook's Country October/November 2020

The even, moist heat of the slow cooker is perfect for creating a flavorful and fork-tender pot roast that everyone will love.

SERVES 8 to 10

TIME 9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size 5 to 7 quarts

Slow-Cooker Classic Pot Roast with Carrots and Potatoes

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