Slow Cooker Pot Roast with Truffle Mashed Potatoes (Edit recipe)

Readyprepheal

13 recipes
9 followers

This meal is the definition of comfort food, and so easy to prepare!

20 minutes

9 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	425
Fat:	20 g
Carbohydrates:	30 g
Protein:	33 g
Cholesterol:	107 g
Sodium:	1530 mg
Fiber:	3 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 8-10

Ingredients

3 Russet Potatoes, Cut into quarters
1.25 tsp Garlic Powder
0.666 cup Heavy Cream (Whipping Cream)
2 tsp Truffle Salt
4 lb Beef Chuck Roast, Grass-Fed
2 cups Beef Bone Broth
1 cup Coconut Aminos
1 tsp Garlic Powder
1 tsp dried Thyme
1 tsp dried Rosemary
1 tsp Onion Powder
3 pieces Celery, 3 Stalks
.5 Onion, Quartered Slices
1 cup Baby Carrots
.25 tsp Himalayan Pink Salt
.25 tsp Ground Fresh Black Peppercorns

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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

Add the bone broth, coconut aminos, 1 teaspoon of garlic powder, thyme, rosemary, and onion powder to the crock pot.
Add the beef to the crock pot, sprinkle with salt and pepper. Cover the beef with celery, onions, and carrots.
Cook on low for 8 – 9 hours until tender and falling apart.
Add the potatoes to a medium size saucepan. Cover with water and bring to a boil over medium heat. Boil the potatoes until fully cooked and fork tender.
Add the heavy cream, ¼ teaspoon garlic powder, and truffle salt to a food processor. Process until smooth or desired consistency.
Serve and enjoy!