Name: Slow-Cooker Pot Roast and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 lb. beef chuck -; Kosher salt -; Freshly ground black pepper -; Extra-virgin olive oil, for drizzling -; 1 tbsp. tomato paste -; 2 tbsp. apple cider vinegar -; 2 c. low-sodium beef broth -; 1 onion, chopped into 1" pieces -; 1 15-oz. can cannellini beans -; 1 lb. baby potatoes -; 10 cloves garlic -; 1 bay leaf -; 1/2 c. chopped parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Pot Roast and Potatoes

1. 1 1/2 lb. beef chuck -

2. Kosher salt -

3. Freshly ground black pepper -

4. Extra-virgin olive oil, for drizzling -

5. 1 tbsp. tomato paste -

6. 2 tbsp. apple cider vinegar -

7. 2 c. low-sodium beef broth -

8. 1 onion, chopped into 1" pieces -

9. 1 15-oz. can cannellini beans -

10. 1 lb. baby potatoes -

11. 10 cloves garlic -

12. 1 bay leaf -

13. 1/2 c. chopped parsley -

How to cook deliciously - Slow-Cooker Pot Roast and Potatoes

1. Stage

Preheat a large pot over high heat. On a large sheet pan, pat beef dry thoroughly and season generously with salt and pepper. Drizzle pot with olive oil and sear beef until golden brown, 2 to 3 minutes per side. Transfer to the slow cooker.

2. Stage

In a small bowl, mix together tomato paste, apple cider vinegar, salt, and pepper; transfer to the slow cooker along with beef broth, onions, beans, potatoes, garlic, and bay leaf. Cook on low until meat is tender, 6 to 8 hours; remove bay leaf.

3. Stage

Garnish with parsley and serve immediately.