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Lunch / Dinner

Smoky Pot Roast with Fire-Roasted Tomatoes

Up your pot roast game with smoked salt and fire roasted tomatoes. It’s a simple way to make an ordinary pot roast extraordinary. Tender potatoes, carrots, and onions drenched in a silky sauce along with simple dinner rolls complete this classic comfort food meal.

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Test Kitchen Tip

This recipe calls for both dried and fresh rosemary. To use all fresh, substitute 2 Tbsp. fresh for the 1 Tbsp. dried.


Combine rosemary, smoked salt, and 2 tsp. black pepper; rub onto all sides of roast.

Sear roast in oil in sauté pan over medium-high heat until browned on all sides, 10 minutes. Transfer roast to a 7- to 8-qt. slow cooker.

Stir tomato paste into sauté pan and cook over medium-high heat until it begins to caramelize, 2–3 minutes.

Deglaze pan with wine, scraping up any brown bits. Cook until wine reduces by half, about 1 minute; pour over roast.

Add potatoes, carrots, onion, garlic, and tomatoes to slow cooker; season with salt and pepper.

Cover slow cooker and cook roast until tender on high setting, about 5 hours. Transfer roast and vegetables to a plate. Strain braising liquid into a saucepan over medium heat; discard solids and bring liquid to a simmer.

Whisk together water and cornstarch until smooth, then whisk into braising liquid. Bring sauce to a simmer, stirring occasionally, until slightly thickened, 2–3 minutes. Serve roast with sauce and vegetables

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