Slow Cooker Pot Roast

Ingredients

• 2.25 lb chuck or shoulder roast

• salt and pepper, to taste

• 4-5 large carrots, cut into 2” pieces

• 4 medium potatoes, cut into 2” pieces

• 1 yellow onion, quartered

• 6 cloves garlic, minced

• 2 cups broth

• 2 tbsp tomato paste

• 1 tbsp balsamic vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 tbsp arrowroot powder

Instructions

1. Pat your roast dry. Season on all sides with salt and pepper.

2. (Optional) Heat a pan over medium heat. Add a spray of avocado oil to coat the pan. Sear your roast on each side until browned, about 2-3 minutes per side.

3. Place the roast in the bottom of the slow cooker. Add the broth, tomato paste, balsamic vinegar, Worcestershire sauce, parsley, thyme, and half the garlic. Stir.

4. Add the potatoes, carrots, and onion on top of the roast. Sprinkle with the remaining garlic. Close the lid and set to high for 4 hours or low for 6 hours.

5. Remove the roast and shred. The meat should be falling apart. Mix a ladleful of the juices from the roast with the arrowroot powder. Pour back into the slow cooker until the sauce is thickened. Return the meat to the slow cooker and stir until coated. Serve.

Serves: 8 Time: 5-7 hours  Calories: 446 Protein: 27g Carbs: 30g Fat: 22g

MEAL PREP NOTE: Allow to cool completely and freeze. Thaw in the fridge overnight and reheat on the stovetop or in the microwave until vegetables are completely warmed through.