Slow Cooked Pot Roast (Crock-Pot)

  • 2.5 pounds Beef Chuck Tender Roast
  • 1.5 pounds yellow golden potatoes
  • 1 pound carrots
  • 1 large yellow onion
  • 3 celery sticks
  • 6-8 garlic cloves; halved
  • fresh thyme, rosemary and parsley
  • 2 cups beef broth
  • salt and pepper

  • Warm 1 tablespoon of butter in a cast iron skillet over medium heat
  • Brown both sides of the roast cooking each side for 4 minutes and then place into crock-pot
  • Place fresh herbs into hot skillets and saute for up to a minute and then place into crock-pot
  • Cut 1 large yellow onion into medium sized chunks and saute 2 minutes using remaining juices in the skillet to cut away the raw taste of the onion. Place onion around the roast on the bottom of the crock-pot
  • Cut 3 celery sticks into 1 inch sized pieces and place on top of the onion in the crock-pot
  • Rinse 1 pound bag of organic baby carrots and place into crock-pot 
  • Rinse 1.5 pound bag of baby yellow golden potatoes and then put in to crock-pot over the top of everything
  • Pour in 2 cups of beef broth over everything
  • Salt and Pepper over the top to taste
  • Place lid on crock-pot and cook on low for 6-8 hours
  • Take roast out and pull apart then return to crock-pot and mix together

Yields 6-8 servings