top of page
Crockpot: Pot Roast Easy 2
Prep Time:
5 minutes
Cook Time:
1 hour 15 minutes
Ingredients:
* 3-4 lb. chuck roast
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 Tablespoons coconut oil
* 1 1/2 cups beef broth
* 2 onions
* 2 cloves garlic
* 1 teaspoon basil
* 1 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 4 carrots
* 6 medium potatoes
* 1 Tablespoon arrowroot powder (optional)
* 1 Tablespoon water (optional)
Instructions:
1. Sprinkle the chuck roast with salt and pepper.
2. Heat the coconut oil in a skillet on the stove top.
3. Brown the meat on all sides in the preheated skillet then transfer to the slow cooker.
4. While the meat is browning, chop the onions into large chunks.
5. Pour the beef broth into the hot skillet and scrape all the browned bits from the bottom.
6. Add the broth and all remaining ingredients except the carrots, potatoes, arrowroot, and water to the slow cooker, cover, and cook on low for 8-10 hours or high for 6.
7. After two hours of cooking time, roughly chop the carrots and potatoes and add them to the slow cooker. They can be added at the beginning, but they will be much softer at the end.
8. If a thicker gravy is desired, whisk together the arrowroot flour and water and stir into the slow cooker for the last 10 minutes of cooking.
Notes:
1. You can also make this recipe in the oven if you’d like. Just brown the meat in a Dutch oven or other oven-proof skillet, deglaze with broth, add chopped onions, garlic, and onions, and cook covered at 325°F for an hour. Add the vegetables and cook an additional hour or until the vegetables and meat are tender.
2. When I slow cook this recipe, I brown the meat before putting it in the slow cooker then add the broth, seasonings, and vegetables, and just let it cook until it’s time for dinner.
Video Link / Web Link
bottom of page