Imagine coming home to a classic pot roast with carrots and potatoes for dinner: All you need is a slow cooker. Just combine the ingredients, push a button, and hours later you have a delicious dinner that took only 15 minutes of your time.

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Martha Stewart’s Classic Pot Roast Recipe – Martha Stewart
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24 Comments

  1. MARTHA 🙂 The bit about the can. Could we freeze the left over tomato paste in our can in an ice tray and save the cubes for later use? I have never seen the past in a tube. I live in a very rural area. Plus most likely cost more. Is the paste you have there better? A better taste? perhaps a short tomato paste video could help us. What tomatoes make the best paste for canning at home ? I wonder what  tomatoes you grow in your garden for sauce or paste. A entire hour of tomato talk would be nice. Maybe you can show us a beauty trick to boot. 🙂

  2. Wow. I've never tried putting the cornstarch slurry in while the food is cooking. I've always thickened afterwards. Learn something new everyday. Looks great. 🙂

  3. i did not have any chicken broth, so used water. wont know the difference i bet. i dont think you need the liquid anyway. ever see how much liquid the meat makes on its own?

  4. I pur the veggies around the pot roast – it still turns out great. I love you Martha. I still watch your Martha Bakes on Create TV.

  5. For this slow cooker option, would it be better to seat the meat first or will it not make a difference?

  6. Doesn't the tomato flavor make it taste too much like stew?

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