Slow Cooker Pot Roast with Shallots and Baby Carrots
The Organic Kitchen
The Organic Kitchen
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  • 1- 3 lb Chuck Roast
  • 14 baby carrots, peeled (or five large carrots cut into thirds)
  • 8 shallots, peeled
  • Sea salt (I use this one)
  • Freshly ground pepper (I love a battery operated grinder so I have one hand free to handle the roast)
  • Garlic powder
  • 1/2 cup beef broth
  • 4-5 minutes a side) then place meat in slow cooker, add broth. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper and herbs de Provence. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.



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