SLOW COOKER POT ROAST | an easy crock pot roast for dinner

beef broth

🥗Healthier: homemade beef broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can still provide flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without the alcohol.

beef chuck roast

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often cheaper and can be used for similar dishes.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for cooking.

Peel and trim four carrots and cut them into large chunks.

Slice three ribs of celery into large chunks.

Quarter 1 1/2 pounds of small white potatoes.

Cut one onion into large chunks.

Peel and roughly chop four garlic cloves.

Season both sides of 3 1/2 pounds of beef chuck roast with about one teaspoon of kosher salt and half a teaspoon of black pepper per side.

Heat a large cast iron pan on medium-high heat and add two tablespoons of avocado oil.

Sear the roast for about four to five minutes on each side until browned.

Transfer the seared roast to the slow cooker.

Add the garlic, sliced vegetables, fresh thyme, fresh rosemary, and bay leaves on top of the meat.

Pour in two cups of beef broth and one cup of red wine.

Add the quartered potatoes on top and cover the slow cooker.

Cook on low for about eight hours.

Remove the herbs from the slow cooker after cooking.

Transfer the chuck roast to a cutting board and shred or slice as desired.

Optionally, mix two tablespoons of arrowroot powder with three tablespoons of water and add to the pot roast juices to thicken.

Transfer the meat and vegetables to a serving platter and drizzle with extra juices.

Sprinkle chopped parsley over the meat and veggies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens