Our Go-To Crockpot Roast
4-6
servings15
minutes8
hoursAbout once a week, Nick & I love to throw in a roast into our slow cooker! This is amazing on day or nights that are busy – the prep is low, you throw everything in – and 8 hours later…voila dinner is served! This roast recipe is the one that we probably use the most frequently. It’s healthy, nutrient-packed and tastes amazing. Save this recipe to pull out when things get busy!
Ingredients
3 lb. chuck roast
2 TB beef tallow (we use this instead of oil, but olive oil will work too.)
1 medium yellow onion, cut into thick slices
4 garlic cloves, minced (or 1 & 1/2 TB minced garlic)
3 large carrots peeled & diced
1 & 1/2 cups bone broth (beef or chicken broth works, too)
2 lbs small, whole rainbow or red potatoes
1/2 cup red wine vinegar
1 TB chopped fresh thyme
1 TB chopped fresh rosemary
salt & pepper
Directions
- Pat meat dry with paper towel & season all over with salt and pepper.
- Add beef tallow or oil to bottom of slow cooker & place roast inside.
- Pour in broth & red wine vinegar over roast. Add thyme, rosemary and garlic on top of roast.
- On sides of the roast, layer the onion, potatoes & carrots.
- Season veggies with salt and pepper.
- Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 hours.
- Remove roast & veggies, shred roast & cut potatoes if desired. Enjoy!
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