Slow Cooker Pot Roast with Root Vegetables

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• 24 oz boneless beef chuck roast
• 4 tbsp neutral oil
• 2 cup baby potatoeshalved
• 2 cup carrotscut in 2-inch pieces
• 1⅓ cup yellow onionthickly sliced
• 2 cup beef broth
• 4 tsp tomato paste
• Kosher salt, black pepper and thyme sprigsto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Season and searPat 24 oz chuck roast dry and season all over with 1 tsp kosher salt and black pepper. Heat ¼ cup oil in a skillet over high heat (about 425°F) and sear 3 to 4 minutes per side until deeply browned.
2. 02Step 2 — Layer the cookerPut 2 cup halved potatoes, 2 cup carrots and 1⅓ cup sliced onion in the slow cooker and set the beef on top with a few thyme sprigs.
3. 03Step 3 — DeglazeStir 4 tsp tomato paste into the hot skillet for 30 seconds, add 2 cup beef broth and scrape up every browned bit. Pour it over the roast.
4. 04Step 4 — Cook low and slowCover and cook on LOW 8 hours (or HIGH 5 hours), until the beef pulls apart with a fork and reads about 205°F at the thickest point.
5. 05Step 5 — Make the gravyLift out the beef and vegetables. Skim the fat, then boil the liquid in a saucepan 5 minutes to reduce; whisk in 2 tsp butter mashed with 2 tsp flour and simmer 2 minutes until it coats a spoon. Shred the beef and spoon the gravy over.