Ingredients:
Pot Roast:
2–3 lb beef chuck roast
(900–1350 g)
1 tablespoon olive oil
(15 ml)
1 teaspoon salt
(6 g)
1/2 teaspoon black pepper
(2 g)
2 cups beef broth
(480 ml)
1 onion, quartered
(150 g)
3 cloves garlic, smashed
Roasted Vegetables:
2 cups Brussels sprouts, halved
(250 g)
1 cup sweet potato, cubed
(150 g)
1 cup butternut squash, cubed
(150 g)
1 cup carrots, sliced
(120 g)
2 tablespoons olive oil
(30 ml)
Salt and pepper, to taste
Directions:
Season roast with salt and pepper, sear in olive oil over medium-high heat until browned.
Transfer to slow cooker with broth, onion, and garlic. Cook on low 6–8 hours until tender.
Preheat oven to 425°F / 220°C. Toss vegetables with olive oil, salt, and pepper. Roast 20–25 min until caramelized.
Serve pot roast with roasted vegetables on the side.
Prep Time: 15 minutes | Cooking Time: 6–8 hours | Total Time: 6 hr 15 min
Kcal: ~450 kcal per serving | Servings: 6 servings