This Slow Cooker Pot Roast is a nourishing meal perfect for Sunday dinner or special occasions. This dish is gluten-free and Whole30 friendly.
- 1 teaspoon avocado or olive oil
- 2 pound eye of round roast or chuck roast
- 1 pound fingerling or white potatoes, washed and quartered
- 1 bunch celery, chopped (about 3 cups)
- 1 bunch carrots, chopped
- 1 medium white or red onion, sliced
- ½ cup beef or chicken broth
- 2 sprigs fresh rosemary
- 1 teaspoon steak seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- chopped scallions, optional, for serving
- Heat the oil in a large skillet over medium heat.
- Add the roast and use tongs to brown for a few minutes on each side.
- In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
- Use the tongs to move the roast from the skillet to the slow-cooker.
- Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
- Place the lid on the slow-cooker and set the temperature to low. Cook for 7-9 hours, or until the meat is tender and easily shreds.
- When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.