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Slow Cooker Pot Roast and Root Veggies

SlowCooker Pot Roast and Root Veggies 600x600

Makes 6 Servings | Prep time: 15 minutes | Cook time: 6-8 hours

Nutritional Info | Calories: 425 | Protein: 48 | Fat: 19 | Carbs: 17

Dairy-Free, Gluten-Free, D.TOX


  • 2.5 lb. boneless beef chuck roast
  • 2 cups peeled, sliced carrots
  • 2 cups peeled, sliced parsnips
  • 2 stalks celery, chopped
  • 1 medium onion
  • 1 Tbsp. coconut oil
  • 2 cloves garlic, peeled, diced
  • 1 ½ cups water or beef broth
  • 1 teaspoon rosemary (dried or fresh)—parsley could work too!
  • 1 teaspoon dried basil
  • Salt & pepper to taste


  1. Melt coconut oil in the skillet. Pat dry the roast and then place on hot skillet. Brown all sides of roast over high heat for approximately 3-4 minutes per side.
  2. Place the roast in the slow cooker and add the other ingredients.
  3. Cover and cook on low setting for 6-8 hours, or until meat is tender (you could also cook on high for 4-5 hours, however, roast may not be quite as tender).
  4. Use tongs or a slate spoon to remove roast and veggies.



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