Name: Slow Cooker Pot Roast
Yield: 6 servings
Ingredients: 1 4-pound boneless beef chuck roast, trimmed; 3 tablespoons plus 2 teaspoons kosher salt; 4 tablespoons vegetable oil, divided; 1 large onion, chopped; 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise; 4 garlic cloves, finely grated; 1 tablespoon tomato paste; 1 cup dry white wine; 1 bay leaf; 1 cup low-sodium chicken broth; 1 teaspoon freshly ground black pepper; 3 large carrots, peeled, cut into 3-inch pieces; 3 celery stalks, cut into 3-inch pieces; 1 large parsnip, peeled, cut into 1-inch pieces; 1½ pounds medium red waxy potatoes, quartered, halved if small; 8 ounces crimini mushrooms, quartered; Chopped parsley and chopped chives (for serving)

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Alex Lau

Make this recipe your own depending on what you’ve got in the house. You could substitute beer for the wine, and a grainy/spicy mustard for the tomato paste, or use pork shoulder instead of beef chuck. Read more slow cooker tips here.

Recipe notes