Is it just me or is a Sunday pot roast the most classic slow-cooker recipe of all time? This one comes together so quickly you could make it any day of the week.
Prep time 15 minutes
Serves 6
3- to 4-pound (1.4 to 1.8 kg) beef roast
Sea salt
Black pepper
2 tablespoons (30 g) Homemade Ghee
1 cup (235 ml) beef broth, divided
11/2 pounds (680 g) large carrots, cut into 1- or 2-inch (2.5 or 5 cm) pieces
2 stalks celery, cut into large pieces
1 medium onion, peeled and cut into wedges
3 or 4 sprigs fresh rosemary
3 or 4 sprigs fresh thyme
1 tablespoon (30 g) tomato paste
1 Sprinkle the roast generously on both sides with salt and pepper.
2 Heat the ghee in a cast-iron or stainless-steel skillet to high heat. Place the roast in the pan and let it cook, undisturbed, for 3 to 4 minutes. Flip the roast, and sear the other side. Put the roast in a 6-quart (5.7 liter) slow cooker. While the pan is still hot, pour in 1/2 cup (120 ml) of beef broth. As it sizzles, scrape the browned bits off the bottom. Pour the contents of the skillet into the cooker.
3 Place the carrots, celery, and onion around the roast and the fresh herbs on top. Sprinkle the whole thing with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
4 Whisk the tomato paste into the other 1/2 cup (120 ml) of broth and pour it around the sides of the slow cooker.
5 Cover and cook on low for 7 to 8 hours. The carrots should be very tender and the meat should pull apart easily with a fork.
6 Remove the roast and carrots from the slow cooker and place them on a large platter. Keep warm.
7 Blend the contents of the slow cooker, preferably with an immersion blender. Taste, and add salt if necessary.
8 Serve the roast and carrots with the gravy.
