From the Kitchens of Amy & JJ

With holiday cooking upon us, wouldn’t it be nice to put something in the crock pot and forget about it? Pull out the slow cooker, throw in a warm and comforting roast and start baking cookies instead!

Slow Cooker Pot Roast
3 to 3 1/2 lbs boneless beef chuck roast
2 Tbsp olive or avocado oil
1 lb carrots cut into 3 inch sticks (or baby carrots)
1 medium white or yellow onion, chopped in large chunks
2 cups beef stock
1 cup apple juice
1 Tbsp. tomato paste
2 Tbsp garlic, minced
2 Tbsp dried parsley
2 1/2 tsp salt
1 tsp pepper

Optional: 1 lb medium gold potatoes, quartered (omit if serving pot roast over mashed potatoes)
Also optional: fresh chopped parsley or thyme for garnish

Instructions –
1. Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.
2. Place your browned beef in the bottom of your 6 to 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt and pepper. Stir. Cover and cook on low for 7 to 8 hours.
3. Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over mashed potatoes and top with fresh chopped parsley and thyme (optional).