Slow Cooker Pot Roast (Easy Recipe)

Ingredients

• 3 lb Chuck roast (Season and sear whole)
• 1 tbsp Sea salt (For seasoning; use to taste if preferred)
• 0.75 tsp Black pepper (For seasoning)
• 2 tbsp Avocado oil (Use 1 tablespoon for the onions and 1 tablespoon for searing the roast)
• 2 lb Yukon Gold potatoes (Peel and dice into 1.5-inch pieces; for a low-carb version, substitute halved radishes)
• 1 lb Carrots (About 5–6 carrots; peel and slice diagonally into 1.5–2-inch pieces)
• 1 Large onion (Cut into petals, about 1.5-inch squares)
• 3 sprigs Fresh rosemary (Tie with the thyme using kitchen twine)
• 6 sprigs Fresh thyme (Tie with the rosemary using kitchen twine)
• 14.5 oz Beef broth (One can)

Steps

1. 1

   Season the chuck roast generously on all sides with the sea salt and black pepper, rubbing the seasoning in evenly. Let the roast rest for about 30–45 minutes to come toward room temperature.

2. 2

   Meanwhile, heat 1 tablespoon of the avocado oil in a large Dutch oven or stockpot over medium-high heat.

3. 3

   Add the onion petals to the hot oil and cook, stirring occasionally, for about 5 minutes, until they begin to brown.

4. 4

   Transfer the browned onions to the slow cooker.

5. 5

   Add the diced potatoes, or halved radishes for a low-carb version, to the slow cooker.

6. 6

   Add the carrots and stir the vegetables together so they are distributed evenly.

7. 7

   Add the remaining 1 tablespoon of avocado oil to the Dutch oven or stockpot.

8. 8

   Place the seasoned chuck roast in the pot and sear it for 2–3 minutes per side, turning as needed, until browned on all sides.

9. 9

   Transfer the seared chuck roast to the slow cooker, placing it over the vegetables.

10. 10

    Pour the beef broth into the slow cooker around the roast.

11. 11

    Tie the rosemary and thyme sprigs together with kitchen twine, then place the herb bundle beside the roast.

12. 12

    Cover the slow cooker with its lid. Cook on Low for 9–10 hours or on High for 4.5–5 hours, until the beef is extremely tender and pulls apart easily with a fork.

13. 13

    Remove and discard the herb bundle.

14. 14

    Use two forks to shred the beef in the slow cooker or on a serving platter.

15. 15

    Serve the shredded pot roast with the potatoes, carrots, and onions. Drizzle the meat and vegetables with the flavorful cooking liquid from the slow cooker.

Notes

For the best texture, cut the vegetables into large pieces so they hold up during the long cooking time. The recipe can be made low-carb by replacing the potatoes with halved radishes.

Nutrition per serving

• main
• slow-cooked
• slow cooker
• comfort food
• American
• gluten-free
• high-protein
• family dinner