Slow Cooker Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	29%	37%
fat	0%	2%
aromatics	16%	13%
acid	1%	0%
salt	0%	0%
thickener	1%	0%
vegetables and beans	48%	47%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pounds boneless beef chuck roast
24 g	8 small cloves garlic (for encrusting the beef)
9 g	1 1/2 teaspoons Kosher salt (plus more to taste)
2 g	1 teaspoon ground black pepper
6 g	2 teaspoon garlic powder
6 g	3 teaspoons fresh thyme and rosemary, minced (or 2 tsps dried Italian seasoning)
	Olive oil (for searing)
150 g	1 medium yellow onion (chopped)
122 g	2 medium carrots (peeled and cut into large chunks)
80 g	2 stalks celery (chopped)
18 g	6 cloves garlic, smashed
454 g	1 pound baby potatoes (whole or halved)
4 g	4 sprigs fresh rosemary and thyme
360 g	1 1/2 cups beef broth
16 g	1 tablespoon Worcestershire sauce
15 g	1 tablespoon balsamic vinegar
16 g	1 tablespoon tomato paste
	Kosher salt and ground black pepper
	Chopped Italian parsley ( for garnish)
8 g	3 teaspoons cornstarch
30 g	2 tablespoons room temp water

Method: 7 steps, published by cookingformysoul.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The flavors are on point. Really delicious. I think the Worcestershire and balsamic really adds to the overall flavors, I also threw in more rosemary sprigs and bay leaves. I cooked mine for closer to 9 and a half hours to make it very tender. Like the recipe ” — a cook, 5.0★

“Loved the flavors. I’ve always done my pot roasts in the oven but this one was even better. Served with roasted vegetables on the side. Thank you for the recipe!” — a cook, 5.0★