Slow Cooker Pot Roast

Posted by Jenni Harris on Feb 5, 2016 10:51:00 AM


  • 1/2 TBL Paprika
  • 1 TBL Fresh Chopped Rosemary
  • 2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 lbs Boneless Chuck Roast
  • 1 TBL Extra Virgin Olive Oil
  • 2 cups Whole Baby Carrots
  • 1 medium Onion, diced
  • 2 stalks Celery, chopped
  • 8 Red New Potatoes, quartered
  • 2.5 cups Beef Bone Broth
  • 2 TBL Balsamic Vinegar
  • 1 TBL Garlic, minced
  • 2 Bay Leaves


Mix the paprika, rosemary, garlic powder, salt and pepper in a small bowl and set to the side. Pat the roast dry with a paper towel. Season well with the rub and allow to rest 15-20 minutes, before searing 2-3 minutes on both sides in a large skillet with the olive oil over high heat.

After seared, transfer the roast to a slow cooker along with the carrot, onion, celery and potatoes. Whisk the broth, vinegar, garlic & bay leaves together then pour over meat and vegetables in the slow cooker. Cover and cook for 6 hours on medium.

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Bacon-wrapped pasture-raised chicken legs and smoked sugar-free bacon. Ecological Outcome Verified, non-GMO and Animal Welfare Certified.

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