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Slow Cooker Quick and Easy Pot Roast

This is a great way to cook once for several days.
Print Recipe
Course Main Dish
Servings 10 servings

Ingredients
  

  • 3 lbs boneless chuck roast
  • 1 butternut squash (big to medium size)
  • 6 Potatoes
  • 1 lb green beans
  • 1 fennel
  • 2 bay leaves dried
  • 6-8 carrots
  • 2 stalks celery cut into chunks
  • 3 cups water
  • 1 cup Bragg's Liquid Aminoacids
  • Salt to taste
  • pepper to taste
  • 2 tbs extra virgin olive oil

Instructions
 

  • Generously season both sides of roast with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  • Peel vegetables and cut into chunks.
  • Place vegetables in the slow cooker. Place roast over the vegetables and pour water and Bragg's. Add bay leaves.
  • Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. You can also set the slow cooker to low and cook for 6-8 hours.

Notes

You can also add onions or garlic to taste and replace any of the vegetables listed above.
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