Prep Time

　　10 minutes

　　Total Time

　　4 hours on high or 8 hours on low

　　I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use here) provides a moist, juicy, and tender roast every time.

　　

Ingredients

Serves 6

　　

Rub:

1/2 tablespoon paprika

　　1 tablespoon chopped fresh rosemary

　　2 teaspoons garlic powder

　　1 teaspoon kosher salt

　　1 teaspoon black pepper

　　

Roast and Vegetables:

2 pounds boneless chuck roast, trimmed

　　1 tablespoon extra virgin olive oil

　　2 cups whole baby carrots

　　1 medium onion, cut into large dice

　　3 stalks celery, chopped

　　8 red new potatoes, quartered

　　2 1/2 cups low-sodium beef broth (I like Pacific Organic)

　　2 tablespoons balsamic vinegar

　　1 tablespoon minced garlic

　　2 bay leaves

　　

Step 1

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.

　　

Step 5

In a small bowl, whisk together the beef broth, vinegar, and garlic.

　　

Step 6

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.

　　No Slow Cooker, No Problem

　　Preheat the oven to 325 ̊F. Follow the recipe as directed but instead of placing the seared roast, vegetables, and broth mixture in a slow cooker, place them in a large roasting pan. Cover the roasting pan with aluminum foil and bake until the meat is fork-tender, 2 to 3 hours.

　　From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from HarperCollins.