Recipe: Slow Cooker Pot Roast

A tender, juicy, and delicious pot roast that will be the star of your dinner table.

Now that we’re knee-deep in July, you might be in the throes of I CAN’T BEAR TO TURN ON MY OVEN. Normally, I would feel your pain, but New Jersey is in this weird phase of mid-70 degree weather. As usual, Mother Nature is pretty confused. But I’ll take it!

If you happen to be experiencing normal summer heat, using your slow cooker is a great way to still feed your family a delicious dinner without breaking a sweat. And since we’re coming up on a busy Fall season for our family, meals that I can literally throw together are at the top of my list.

I spied this recipe on Instagram last month and I saved it because, besides being easy, it fell pretty neatly in the “clean eating” box I love to check. And with a teenage boy, and not only his growing appetite, but also his love for pot roast, I figured I had a slam dunk.

And I was right.

Just a few simple ingredients, and a couple of hours in your slow cooker, and you’ll be rewarded with pull-apart-tender meat with a delicious flavorful sauce. The tomatoes are juicy and burst with every bite. After our first dinner with this recipe, I couldn’t wait for leftovers the next day, and it made for a perfect week’s worth of lunches for me.

It’s delicious as is, but could also be served over mashed potatoes, quinoa, or mashed cauliflower. I made a garlic mashed cauliflower, and it was to-die-for. You can’t screw this one up, and whether the summer temps are making you dread your kitchen, or you’re just looking for simple and tasty meal, you won’t be disappointed.

Slow Cooker Pot Roast
Recipe originally from Physical Kitchness

Ingredients

2-3 pounds beef chuck roast
¼ cup coconut aminos
2 tablespoons red wine vinegar
juice of ½ orange (I used orange juice)
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 pint of grape tomatoes
Optional: fresh basil to garnish (I skipped)

Directions:

Place the beef chuck roast in the bottom of a large slow cooker
Combine the liquid ingredients and pour all over the beef chuck roast. Then combine the tomato paste and dijon together and smother it over the top of the roast.
Add the tomatoes to the sides of the roast.
Cook low for 4-6 hours

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