Slow Cooker Pot Roast

I love Pot Roast, yet I have only ever made it once before. This was the meal I would request when I came home from college, I loved that deep flavor of the meat that infused all the vegetables that it was cooked with and the nice fall apart texture of everything! I finally decided I needed to have pot roast and what better way to have it then to put it in the slow cooker before I left for work. 10 minutes of prep, go to work, come home and when you are ready for dinner, serve! So simple and guaranteed to impress your family with a good home cooked meal during the week!



Slow Cooker Pot Roast: 4-6

3lbs Beef Chuck Roast
2C Beef Stock
1tsp Crushed Rosemary (dried)
1tsp Onion Powder
~ 1-2lbs Red Potatoes - Halved
6-8 Large Carrots - Peeled & Cut into 3" Segments
1 Large Onion - Cut into Wedges (approx 6-8)
Salt & Pepper

Place the vegetables on the bottom of your slow cooker, coat the roast with the rosemary, onion powder, salt & pepper on all sides and place on top of the vegetables. Pour the stock over everything. Place the lid on the slow cooker, and cook on low for 8-10 hours. (note mine was going to be cooking for 11-12 hours - long work day, late dinner time! and my slow cooker cooks fast so I set mine to cook on low for 1.5 hours then switch to warm for the remaining time)

At the end of the cooking time the meat should be falling apart easily. I chose to take about 2C of the drippings in the slow cooker and to add a mixture of 1/4C of milk and 2TB of cornstarch to it in a small stock pot which I brought up to a boil while whisking until thickened to a nice gravy consistency. Serve & Enjoy!

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WW: 3oz COOKED Pot Roast is 8 Points Plus. In a 3 pound raw chuck roast I would say you can easily get 4-6, 3oz cooked servings. I have not included points for the potatoes as that is something you can easily calculate or alter to your individual plan.