Classic Slow Cooker Pot Roast (Edit recipe)

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.
15 minutes
8 hours
Difficulty:
Easy
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
Calculated for total recipe.

Serves: 3-4

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Ingredients

Process

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
  1. 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.
  2. 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).
  3. Transfer roast and vegetables to serving dish. Strain pan juices through a fine mesh sieve and serve on the side.

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