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Our heart-healthy Pot Roast combines lean beef, vibrant vegetables, and flavorful herbs to create a hearty, healthy and delicious meal. Cooked low and slow in a crockpot, it’s tender, juicy, and perfect for busy weeknights or cozy weekends. Enjoy a classic comfort dish with a nutritious twist that’s easy to make!
In a small mixing bowl, combine the black pepper, rosemary and salt. Season chuck roast with black pepper mixture.
Heat olive oil in a large skillet over high heat until shimmering. Add roast and sear to brown, about 4 minutes per side.
Transfer roast to a slow cooker and add beef stock, water, wine, bay leaf and thyme sprigs. Scatter potatoes, carrots, onion and celery on top.
Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Discard the bay leaf and thyme sprigs. Transfer meat to a cutting board and either cut with a sharp knife or shred with two forks (Note: you will know the meat is done when it falls apart).
Serve the meat with a serving of vegetables and enjoy.