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Slow Cooker Pot Roast (Easy Recipe)

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This easy slow cooker pot roast results in a tender, flavorful dish with minimal effort, combining fresh herbs, vegetables, and a rich broth for a melt-in-your-mouth meal.

Ingredients

3 lb Chuck roast

1 tbsp Sea salt

3/4 tsp Black pepper

2 tbsp Avocado oil

2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb)

1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces)

1 large Onion (cut into petals, about 1.5-inch squares)

3 sprigs Fresh rosemary

6 sprigs Fresh thyme

1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness)

Instructions

  1. Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
  2. Heat 1 tablespoon of oil in a large Dutch oven or stockpot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they begin to brown.
  3. Transfer the cooked onions to your slow cooker. Add the potatoes (or radishes) and carrots. Stir together.
  4. Add another tablespoon of oil to the pot. Add the chuck roast and sear it on all sides, about 2-3 minutes per side, until browned.
  5. Place the seared chuck roast on top of the vegetables in the slow cooker. Pour in the beef broth. Tie the rosemary and thyme sprigs together with kitchen twine and place them beside the roast.
  6. Close the lid of the slow cooker. Cook the pot roast on Low for 9-10 hours or on High for 4.5-5 hours, until the beef is fall-apart tender.
  7. Once done, remove the bundle of herbs and discard it. Use two forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions.

Notes

  • For a low-carb version, replace the Yukon gold potatoes with halved radishes.
  • If you want a vegetarian version, replace the chuck roast with a large portobello mushroom.
  • Feel free to experiment with different herbs like sage or oregano for a unique twist on the flavor profile.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • You can freeze leftovers for up to 3 months. Ensure the pot roast is cooled completely before freezing.
  • For a richer flavor, you can use bone broth instead of beef broth.
  • Double the recipe if needed, ensuring your slow cooker is large enough.

Nutrition

Find it online: http://recipesbyjanet.com/slow-cooker-pot-roast-easy-recipe/