Easy Slow-Cooker Pot Roast

Name: Easy Slow-Cooker Pot Roast
Yield: 4 servings
Ingredients: 1 1/2 tablespoon paprika; 1 1 tablespoon chopped fresh rosemary; 1 2 teaspoons garlic powder; 1 1 teaspoon kosher salt; 1 1 teaspoon black pepper; 1 2 pounds boneless chuck roast, trimmed; 1 1 tablespoon extra virgin olive oil; 1 2 cups whole baby carrots; 1 1 medium onion, cut into large dice; 1 3 stalks celery, chopped; 1 8 red new potatoes, quartered; 1 2 1/2 cups low-sodium beef broth (I like Pacific Organic); 1 2 tablespoons balsamic vinegar; 1 1 tablespoon minced garlic; 1 2 bay leaves

From the kitchen of Carly

A deeply seasoned chuck roast seared until golden, then slow-cooked with carrots, celery, and onion into fork-tender comfort. Paprika and fresh rosemary perfume the meat while vegetables soften into the rich, savory broth. Classic Sunday dinner made effortless.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 tablespoon paprika
11 tablespoon chopped fresh rosemary
12 teaspoons garlic powder
11 teaspoon kosher salt
11 teaspoon black pepper
12 pounds boneless chuck roast, trimmed
11 tablespoon extra virgin olive oil
12 cups whole baby carrots
11 medium onion, cut into large dice
13 stalks celery, chopped
18 red new potatoes, quartered
12 1/2 cups low-sodium beef broth (I like Pacific Organic)
12 tablespoons balsamic vinegar
11 tablespoon minced garlic
12 bay leaves

Instructions

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.