Slow Cooker Quick and Easy Pot Roast
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This is a great way to cook once for several days.
Servings
10 servings
Servings
10 servings
Slow Cooker Quick and Easy Pot Roast
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is a great way to cook once for several days.
Servings
10 servings
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
Servings: servings
Units:
Instructions
  1. Generously season both sides of roast with salt and pepper.
  2. 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.
  3. Peel vegetables and cut into chunks.
  4. Place vegetables in the slow cooker. Place roast over the vegetables and pour water and Bragg's. Add bay leaves.
  5. 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.
Recipe Notes

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

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