Ingredients:

• 3/4 cup of low-sodium spicy beef stock
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• 1 1/4 pounds of mixed small potatoes (can substitute small potatoes for regular potatoes cut into 1″ cubes)
• 3 large carrots, cut into circles
• 1 1/2 sweet Vidalia onions, roughly chopped
• 2 tablespoons of jarred minced garlic (or 4 garlic cloves)
• 1 beef chuck roast
• 1 tablespoon each salt + pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 tablespoon rosemary

Method

Before you begin, I find it helpful to use a crockpot/slow-cooker liner. It helps cleanup at the end go quicker and stay cleaner.

1. Mix your beef stock, tomato paste, Worcestershire sauce, and cornstarch in a small bowl until well combined.
2. Wash small potatoes (or cut your larger ones into cubes) and add to the bottom of your crockpot.
3. Wash and peel your carrots. Then, slice your carrots into circles. Choose whichever width you would like, but remember that the thicker the circle, the more time they will require to soften.
4. Add carrot circles to the bottom of the crockpot and toss with potatoes.
5. OPTIONAL – If you would like other veggies in your pot roast, feel free to add mushrooms, celery, or turnips.
6. Gently pour your liquid mixture over the top of your vegetables.
7. In a separate bowl, combine all seasonings. Then, using your hands, rub the seasoning mix onto the chuck roast. Be sure to cover all spots on the roast. (If you need more, use more. Season however makes you happy)
8. Create a shallow divot in the middle of the veggies in the crockpot. Place your chuck roast within the divot and cover the crockpot.
9. Cook on high for 2 hours or on low for 8 hours. Using two forks, gently separate the roast in the crockpot into smaller chunks/strips.

Place veggies and pot roast into a bowl, add a ladle’s worth of the broth, and enjoy!

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Recipe was closely adapted from Delish.