Ingredients
Units
- 2–4 lb. chuck roast (either with or without a bone is fine)
- 1 onion (chopped)
- 4 carrots (chopped in large chunks)
- 2 stalks celery (thickly sliced)
- 2–4 garlic cloves (whole)
- 1 bay leaf (whole)
- 2 branches fresh rosemary (whole)
- 1/4 cup of broth (or water)
- sea salt
- black pepper (optional – omit for AIP)
Instructions
- Put all the veggies and herbs in a slow cooker. (If you don’t have a slow cooker, preheat your oven to 250 degrees and use a lidded casserole dish or dutch oven instead.)
- Pour ¼ cup broth (or water) on top of the vegetables. (This small amount is intentional; the meat will release its own juices.)
- Season all sides of the roast liberally with salt (and pepper, if using), and place on top of the vegetables.
- Cover and cook on low 6-8 hours, until meat can be shredded with fork.
- When done, lift meat out of slow cooker onto a plate and make the gravy: Throw away the bay leaf and rosemary branches. Pour the liquid from the slow cooker into a blender. Add half of the cooked vegetables and puree. To increase the thickness of the gravy or strengthen its flavor, add more of the vegetables. Add salt, to taste.
- I love serving this pot roast over garlic mashed cauliflower, with gravy on top.
- Leftovers: You can put the meat and gravy in one container, tossing to blend before refrigeration. This keeps it moist and flavorful, and makes reheating a breeze.
Notes
- The meat cooks down quite a bit, making approximately 4 servings per 2 lb. roast & 8 servings per 4 lb.
- If you want to try this recipe in an Instant Pot, you can pressure cook it on high for 90 minutes, but know that roasts tend to be more tender when slow cooked. The Instant Pot also has a slow cook function, but unfortunately it varies model-to-model regarding how well it works. I recommend using a standard crockpot/slow cooker for best results.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Courses
- Method: Slow Cooker