Serves 4 to 6


  • 2 Tbsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1/2 tsp. sugar
  • 3 pounds boneless chuck roast
  • 2 Tbsp. olive oil
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 to 4 medium potatoes, peeled and cut in half and then quartered
  • 2 cups beef broth


    Mix together the salt, pepper, garlic powder, parsley and sugar and rub over both sides of the roast.

    Heat the olive oil in a pan large enough for the pot roast over medium heat, and then sear the roast on both sides for about 3 to 4 minutes, or until browned.

    Place the carrots and potatoes in a 6-quart slow cooker and place the roast on top. Add the beef broth, being careful not to pour it over the top of the roast and wash off the seasonings.

    Cook on low for 6 to 8 hours, on high for 3 to 4 hours or until the meat is tender and falling apart.

    From Holiday Slow Cooker,by Leigh Anne Wilkes, Page Street Publishing Co. 2017.

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