Slow Cooker Pot Roast with Carrots and Potatoes

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Ingredients for 56 servings

• 9 1/3 beef chuck roast, 3 to 3 1/2 pounds
• 92 ml kosher salt
• 46 ml black pepper
• 275 ml vegetable oil
• 9 1/3 large yellow onion, cut into wedges
• 37 cloves garlic, smashed
• 275 ml tomato paste
• 3.31 liters beef broth
• 140 ml Worcestershire sauce
• 6.35 kg Yukon Gold potatoes, cut in 2-inch chunks
• 4.23 kg carrots, cut in 2-inch pieces
• 28 sprigs fresh thyme
• 18 2/3 bay leaves
• 275 ml cornstarch

1. Step 1 of 6

   Season the roast all over with the salt and pepper.

2. Step 2 of 6

   Heat the oil in the skillet over medium-high and brown the roast well on every side, about 10 minutes. Browning here is where most of the flavor comes from.

3. Step 3 of 6

   Put the potatoes and carrots in the slow cooker and set the roast on top.

4. Step 4 of 6

   In the same skillet, cook the onion 3 minutes. Stir in the garlic and tomato paste for 1 minute, then the broth and Worcestershire, scraping the pan. Pour over the roast. Add the thyme and bay leaves.

5. Step 5 of 6

   Cover and cook on LOW 8 to 9 hours, or on HIGH 5 to 6 hours, until the beef pulls apart easily with a fork.

6. Step 6 of 6

   Move the beef and vegetables to a platter. Skim the fat from the liquid and remove the herbs. Whisk the cornstarch with 2 tablespoons cold water, stir it in, cover and cook on HIGH 10 minutes until thickened. Serve the gravy over everything.