Pot Roast with Au Jus
You’re sure to enjoy this Whole30 compliant take on the classic comfort food we all know and love — slow-cooker pot roast!
Servings: 4 meals
- 1 lb. Beef Chuck Roast
- 1 lbs. Baby Potatoes
- 1 lb. Baby Carrots
- 1 lb. Pearl Onions or 1 Large Yellow Onion, quartered
- 2 cups Beef Broth Whole30 approved
- 1/2 cup Coconut Aminos
- 2 Tbsp. Avocado Oil
- 2 Tbsp. Fresh Rosemary
- 2 Tbsp. Fresh Italian Parsley
- 1.5 Tbsp. Fresh Thyme
- 1/2 Tbsp. Garlic Powder
- 2 tsp. Ground Black Pepper
- 1 tsp. Himalayan Pink Salt
Heat a skillet over medium-high heat, once heated add avocado oil.
Next, pat dry chuck roast and place in prepped skillet (don’t move/reposition once it’s placed). Let sear ~3 minutes on each side until browned all over. Remove meat from skillet and set aside, keeping skillet over heat.
Next, add carrots and onions to skillet. Let sauté ~3 minutes then remove from heat.
To a slow cooker, add all ingredients except for seared chuck roast. Stir to combine.
Now, nestle seared chuck roast into center of veggies/broth mixture and cover with lid. Set slow cooker on “low” and let slow cook 6 hours or until meat is tender and shreds easily.
Serve, store, and enjoy!
Calories: 516kcal | Carbohydrates: 42.3g | Protein: 27.3g | Fat: 26.5g | Fiber: 8.1g