Classic Pot Roast

Yield 6 servings
Hands on time: 20 minutes
Total time 4 to 8 hours 


1-3 lb beef chick roast, tied
1/4 cup tomato paste
2 Tbs corn starch
1 lb carrots, peeled, cut into 2-inch pieces and halved lengthwise if thick
1 lb baby potatoes
1 medium onion, cut into 1/2 inch wedges (root end left intact)
2 stalks celery, cut into 1 inch pieces
2 bay leaves
1 Tbs chopped fresh parsley


In a 4- to 6- quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.


Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Let the mead rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.


from Real Simple Dec 2011 pg 290