Recipe

Dinner

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Chuck Roast
Sea Salt & Black Pepper
, to taste
Garlic Powder
, to taste
Olive Oil
Beef Broth
Red Wine
Baby Carrots
, peeled (or five large carrots cut into thirds)
Shallots
, peeled
Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano)
(Herbs de Provence)

Slow Cooker Pot Roast w/ Shallots and Baby Carrots

Total time: 260 min
Servings: 6
Equipment: Stove & Slow Cooker
  • 3 lb. Chuck Roast
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1/4 tsp. Garlic Powder, to taste
  • 1 tbsp. Olive Oil
  • 1/2 c. Beef Broth
  • 1/4 c. Red Wine
  • 14 Baby Carrots, peeled (or five large carrots cut into thirds)
  • 8 Shallots, peeled
  • 1 tbsp. Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano) (Herbs de Provence)
  • Generously season roast with sea salt, pepper, and garlic powder. Lightly sprinkle with Herb de Provence. (you'll put more in the crock pot later) Heat a cast iron pan on med/high heat. When pan is hot add enough olive oil to lightly coat the bottom on the pan.
  • Place roast in pan and brown the first side, turn over and brown the second side (usually about 4–5 minutes each side) then place meat in slow cooker, add broth and wine.
  • Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper and 1 tablespoon herbs de Provence. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.