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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) tomato paste |
2 tablespoon(s) cornstarch |
1 pound(s) carrots/”peeled, cut into 2-inch pieces, and halved lengthwise if thick |
1 pound(s) baby potatoes (about 15) |
1 medium onion, cut into 1/2-inch wedges (root end left intact) |
2 stalk(s) celery, cut into 1-inch pieces |
2 bay leaves |
1 3-pound beef chuck roast, tied |
kosher salt and black pepper |
1 tablespoon(s) chopped fresh flat-leaf parsley |
Directions:
1. 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 11/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
2. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Let the meat 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.
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