Directions
- On a plate, evenly season the roast with salt and pepper, making sure to coat all sides. Massage the seasonings into the meat, then allow to sit and marinate for 20 minutes while prepping vegetables.
- In a small bowl, mix together tomato paste and water, then set aside.
- In a 6-quart slow cooker, add carrots, celery, onion, garlic, thyme, rosemary, and potatoes. Stir to combine.
- Drain any liquid from the marinating roast into the slow cooker, pouring evenly over the vegetables. Then pour in the tomato-water mixture on top.
- Dust the roast with 1 cup flour, coating all sides, and gently tap off any excess. Place the roast on top of the vegetables in the slow cooker.
- Cover and cook on low for 5 hours, until the beef is tender and easily shredded with a fork.
- Remove the pot from the base and partially open the lid. Let the roast rest for 30 minutes before serving. This crucial step keeps the meat moist and flavorful.
- Slice or shred the beef, serve with the vegetables, and spoon the sauce from the pot over the top.
Recipe Details
- Prep time: 25 minutes
- Cook time: 5 hours
- Total time: 5 hr 25 min
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Smaller dice for thicker sauce: Dice the carrots, celery, and onion smaller to create a heartier, spoonable sauce to serve with the roast.
- Additional vegetables: Add parsnips, turnips, or sweet potatoes for extra flavor and color.
- Red wine boost: Replace ½ cup of water with red wine for deeper, richer flavors.
- Gluten-free option: Use cornstarch or gluten-free flour to dust the meat instead of regular flour.
Serving Suggestions
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