Slow Cooker Pot Roast

Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.
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  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 4
  • 1 bag of baby carrots or 2-3 large carrots cut in either coins or chunks, up to you
  • 3-4 lbs of chuck roast
  • 1 whole sweet onion cut into chunks
  • 4 stalks of celery cut up into 1 inch pieces
  • 4-5 cloves of garlic- up to personal preference
  • About 8 large redskin potatoes- quartered

Method

Season salt, black pepper ground, granulated garlic, and for the main season it is up to you. I like to mix and match my seasonings to experiment with flavor. In this recipe I used our Kabob Spice, but most of the time I will switch between our 7 Spice or Gus Shawarma. As for seasonings measurements, I really can’t pin point how much I use. I just shake and rub it in until it looks good and smells just as good. Usually for the salt I do go a little heavier since the liquid will push out some of the flavoring.

Directions: After all seasonings have been added to the chuck roast, rub some olive oil all over on both sides

Cut up all vegetables and leave on side

Sear meat on both sides for 1-2 minutes, even on sides- optional- and do not immediately rinse pan

Line bottom of crock pot with potatoes and other vegetables, but not using all

Place roast on top of thick layer of vegetables then fill around the roast with potatoes and remaining vegetables – personally I like to save some garlic and onion to place on top of roast while it cooks

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Now for the added flavor. Take about a half cup of hot water and put into pan that you seared the meat in and scrape it to get the extra flavor and dump it into the crock pot over the meat.

The vegetables will create more juice so you don’t have to add too much water. Typically I will add an additional 1/2 cup of seasoned water so I have the option of making a gravy out of the left over juice.

Once everything has been done, cook on low for 8+ hours and enjoy!

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