This is a great basic recipe for a pot roast. You can add potatoes and vegetables for a one pot meal. Or make a big roast and save the extra for the Shepherd’s Pie recipe.
- 2 teaspoons canola oil
- 1 boneless Creekstone Farms Black Angus beef chuck roast (3-5 lbs.)
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 large onion, chopped or thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
Heat oil at medium heat in skillet until hot. Place beef roast in pan and brown all sides. Remove and season with salt and pepper. Place in slow cooker. Add onion, garlic, and beef broth. Cover and cook on low for 8 hours. Remove roast and trim any excess fat. Shred beef or cut into chunks and serve.
Leftovers will keep for 3-4 days in refrigerator or can be frozen for 2 to 3 months.
- Serving Size: Serves 8 or more