Classic Slow Cooker Pot Roast (Edit recipe)

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One bite of dry, tough pot roast is enough to turn you off to this classic comfort food forever. Fear not—we’ve got a foolproof recipe that yields tender, melt-in-your-mouth results every time. The best part? The slow cooker pretty much does all the heavy lifting, for a dinner that’s as easy as it is satisfying.

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PREP TIME

15 minutes

COOK TIME

8 hours

INGREDIENTS

Serves: 3-4

Ingredients

3 lb Beef Chuck Shoulder Roast, trimmed of excess fat
Salt and Pepper, to taste
1 Tbsp Ghee
1 Onion, cut into wedges
1 Sweet Potato, peeled and cut into large wedges
4 Carrots, cut into large chunks
4 cloves Garlic
sprigs fresh Thyme, small handful
3 sprigs fresh Rosemary
1 Tbsp Tomato Paste
1.5 cups Beef Bone Broth
1 Tbsp Apple Cider Vinegar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sprinkle 1 1/2 teaspoons salt and pepper all over chuck roast. Heat ghee in cast iron skillet over medium-high heat and sear meat, to brown, on all sides.
Place onion, sweet potato, carrots, and garlic in slow cooker. Place seared meat on top. Add thyme and rosemary sprigs, tomato paste, beef bone broth, and apple cider vinegar. Season with salt and pepper and turn slow cooker on low to cook for 8 hours (or 5 hours on high).
Transfer roast and vegetables to serving dish. Strain pan juices through a fine mesh sieve and serve on the side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	801
Fat:	46 g
Carbohydrates:	25 g
Protein:	100 g
Cholesterol:	332 g
Sodium:	452 mg
Fiber:	5 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.