POT ROAST WITH POTATOES AND CARROTS

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Start by preparing two beef chuck roasts, one weighing 2 lb and the other 3 lb, to be cooked together in the same pot.

Add 4 tablespoons of butter to a slow cooker and set it to low heat.

Chop half of the bell peppers and half of the onion, and add them to the slow cooker.

Place the beef roasts on top of the vegetables in the slow cooker.

Sprinkle two packets of gravy mix over the roasts and vegetables.

Season with 1 teaspoon of black pepper and 1 teaspoon of salt, along with a little garlic powder and onion powder.

Pour in 3 cups of water and 2 cups of beef stock into the slow cooker.

Add the remaining bell peppers and onion on top.

Cover the slow cooker and let it cook for 6 to 8 hours.

After 5 hours, check the meat and see how tender it is; it should be falling off the bone.

Add whole, unpeeled potatoes to the slow cooker and let cook for another hour.

After a total of 7 hours, check the pot roast; the meat should be very tender and the potatoes cooked through.

Cooking Techniques

Equipment Needed

Spice Level: