Ah, the flavors of fall!  As the days start to get a little shorter and a little cooler, take a little break with this simple robust pot roast recipe.  Enjoy this ultimate comfort food and let your slow cooker do the work! 


  • 4-5 pound chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 – 2 teaspoons favorite herbs (oregano, thyme, tarragon, rosemary)
  • 1 pound carrots peeled and cut into 2″ pieces
  • 2 pounds favorite root vegetables (yukon gold potatoes, parsnips, sweet potatoes)
  • 2 cloves garlic minced
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 cups beef broth
  • 1 bay leaf
  • 2 tablespoons corn starch (alternatives arrowroot, cassava or rice flour)
  • 2 tablespoons cold water
  • minced parsley for garnish (optional)


  • Add seasoning to your chuck roast including sea salt, pepper and herbs.

  • In a pan (or in your slow cooker if applicable), heat the olive oil and sear the roast for about 4 minutes on each side.

  • Add the carrots, root vegetables, garlic and onion to your slow cooker.
  • Add the beef on top of the veggies then pour in the beef broth and add the bay leaf. Cook on low for 8 – 10 hours or on high for 5 – 6 hours.

  • If you desire a thicker sauce, mix your cornstarch with water and add it In the last hour of cooking.  Or you can remove the food when done and add the remaining liquid to a saucepan. Simply add the cornstarch and water to the liquid and cook on high for 2-3 minutes until thick.

  • Top your meat and veggies with gravy and garnish with parsley if desired.  Dig in!