Seconds Please Pot Roast



Recipe photos for web-01.jpg

Prep Time

15 minutes

Cook Time

8-10 hours




5 pound chuck roast
2 tablespoons sunflower oil
2 teaspoons sea salt
4 cups sliced carrots
4 medium potatoes, peeled and diced
2 cloves garlic, minced
2-4 sprigs fresh organic rosemary (optional)
2 cups beef broth
2-3 tablespoons corn starch
2 tablespoons cold water

flavor burst 1 drop black pepper vitality essential oil
flavor burst 1 drop rosemary vitality essential oil

In a glass bowl, mix sea salt and essential oils. Season the roast with this mixture. Heat a cast iron kettle or frying pan. Add the sunflower oil and when it ripples and is hot, add the chuck roast and brown, deeply, for 4-5 minutes on each side. In your slow cooker, add vegetables, rosemary, and garlic. Add the browned roast and beef broth. Cover and cook on low for 8-10 hours or on high for 5-6 hours. When the vegetables are cooked and the roast is "fall apart tender," remove from crockpot and place on serving platter.

Add the leftover liquid from the crockpot to a small saucepan. Mix in cornstarch and water. Cook on high for 2-3 minutes until the liquid is thickened into a gravy. Pour the gray over the roast and vegetables; or serve separately in a gravy boat.


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