I love this grass fed Slow Cooker Pot Roast with Shallots and Baby Carrots. This meal has become a Sunday favorite because I can prep the meal in the morning, come home from church, take a Sunday nap and wake up to a cooked dinner!
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How to Make Slow Cooker Pot Roast with Shallots and Baby Carrots:
I generously season the roast with sea salt, pepper, garlic powder and Herbs de Provence (a combination of savory, thyme, rosemary, fennel and lavender.)
I brown my roast in a cast iron pan (like this) before placing it in the crock pot.
Then I place the roast in the crock pot (affiliate link), toss in the carrots, shallots, seasonings and Worcestershire sauce, and a few hours later….
….you have a delicious meal!
Let’s Chat About Baby Carrots
I like to make this recipe with real baby carrots. Don’t fall for those fake baby carrots at the grocery store that look like a stumpy thumb. Those are actually full size carrots that are deemed unfit to sell as is. So they are placed in a tumbler and ground down to those little stubs and then falsely labeled ‘baby’ carrots.
Real baby carrots are just that! Young carrots, pulled from the soil while still tender. If you can’t find real baby carrots use regular carrots.
What to Do with The Leftovers!
If you have any leftovers be sure to usethem in this Beef Barley Soup!
The Recipe: Slow Cooker Pot Roast with Shallots and Baby Carrots
You will need: sea salt (I use this one), Herbs de Provence, coconut oil, a cast iron pan and a slow cooker. Of course homemade broth is always an option! (affiliate links)
Variation: Leave out baby carrots and make roasted carrots instead, or these roasted root veggies!
- 1- 3 lb Chuck Roast
- Herbs de Provence
- Garlic powder
- Sea salt
- Freshly ground pepper
- butter, ghee or coconut oil
- 1 tablespoon corn starch or one teaspoon arrowroot powder (for thickening)
- 14 baby carrots, peeled (or five large carrots cut into thirds)
- 8 shallots, peeled
- 2 tablespoons Worcestershire Sauce (gluten free option offered above)
Generously season roast with sea salt, pepper, garlic powder and herbs de Provence.
Heat a cast iron pan on med/high heat. When pan is hot add enough butter, ghee or coconut oil to lightly coat the bottom on the pan.
Place roast in pan and brown the first side, turn over and brown the second side (usually about 4-5 minutes a side) While meat cooks: whisk corn starch or arrowroot powder in one tablespoon warm water until smooth.
Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper, drizzle with cornstarch/arrowroot mixture and toss. Add meat to crock pot, drizzle with Worcestershire Sauce. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.
MAY I PLEASE ASK A FAVOR?
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