Name: Easy Slow-Cooker Pot Roast
Prep time: 10 minutes
Total time: 4 hours on high or 8 hours on low
Yield: Serves 6
Ingredients: 1/2 tablespoon paprika; 1 tablespoon chopped fresh rosemary; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 1 teaspoon black pepper; 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

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Photo by Sarah Hone

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.

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.

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