Martha Stewart's Classic Pot Roast Recipe - Martha Stewart

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

Rub 4 cloves of grated garlic all over the exterior of the 3 lb chuck roast.

Season the meat with salt and black pepper on all sides, including the ends.

Place 1 yellow onion (peeled and cut into thin wedges) in the bottom of the crock pot.

Add 2 carrots (quartered and cut into 2-inch pieces) on top of the onion.

Arrange 1 lb of small Yukon Gold potatoes on top of the carrots and onions without cutting them if they are small.

Add 2 tablespoons of Worcestershire sauce and 3 tablespoons of tomato paste to the pot.

Pour in 1/2 cup plus 2 tablespoons of broth (can be beef, chicken, or vegetable broth).

Place the seasoned meat on top of the vegetables in the crock pot.

Cover the crock pot and cook on high for 5 hours or low for 8 hours.

Cooking Techniques

Equipment Needed

Spice Level: