Slow Cooker Pot Roast with Carrots and Shallots

By holly

Ingredients

• 1- 3 lb Chuck Roast
• 14 baby carrots, peeled (or five large carrots cut into thirds)
• 8 shallots, peeled
• Sea salt (I use this one)
• Freshly ground pepper (I love a battery operated grinder so I have one hand free to handle the roast)
• Herbs de Provence
• Garlic powder
• 1/2 cup beef broth
• butter, ghee or coconut oil

Details

Servings 4
Adapted from theorganickitchen.org

Preparation

Step 1

Generously season roast with sea salt, pepper, garlic powder and herbs de Provence. Heat a cast iron pan on med/high heat. When pan is hot add enough butter, ghee or coconut 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 a side) then place meat in slow cooker, add broth. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper and 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.