When there’s a chill in the air (or you just get a craving for a delicious, meaty meal), a classic pot roast fills the bill. The secret to making a great roast is simple: time. The recipe below makes this process super easy.
The best part of this meal is that the meat and vegetables all cook in one pot. The meat will simply fall apart when given enough time. So, what are we waiting for? Let’s get started.

CLASSIC POT ROAST
6-8 20 MINUTES 5 HOURS 5 HOURS 50 MINUTES
3-pound beef chuck whole roast
1 cup flour
1 cup carrot cut into 2″ pieces
1 cup celery cut into 2″ pieces
1 large onion, diced
8 cloves garlic, peeled and smashed
half bunch fresh thyme
2 sprigs rosemary
1 pound yukon gold potatoes cut into large 2″ pieces
1.25 cup water
1.5 tablespoon tomato paste
1 tablespoon salt
1.5 teaspoon pepper
On a plate, evenly season roast with salt and pepper. Be sure to get all sides of the roast and massage seasonings into the meat. Allow to sit and marinate for 20 minutes while you prep the other ingredients.
In a bowl, mix together tomato paste and water, then set aside.
In a 6-quart slow cooker, add carrot, celery, onion, garlic, thyme, rosemary, and potatoes. Mix.
Drain any liquid from the marinating roast into the slow cooker, pouring evenly over the vegetables. Then pour in tomato-water mixture evenly on top as well.
Dust roast with 1 cup of flour, making sure to get all sides, then tap off any excess and place into the slow cooker on top of vegetables.
Cook on low for 5 hours.
Remove pot from base and partially open lid. Allow roast to rest like this for 30 minutes before serving. This a crucial step for keeping the roast moist, do not skip it.
Call your family and tell them it’s dinner time.

Pro tip: If you want more of a sauce to go with your pot roast, you can small dice the onion, carrot and celery. You will still have potatoes as great sides for your roast.