5-MINUTE PREP SLOW-COOKER POT ROAST

A plate with Slow-Cooker Pot Roast, brown rice, puy lentils, and sautéed spinach.

Learn how to make the easiest and yummiest and NO MESS Slow-Cooker Pot Roast or Crock Pot Roast you have tried in your life! 5 minutes prep for a dump and go recipe that'll reward you with an insanely good dinner! No browning required!

Course Main Course, meat

Cuisine International

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Calories 417kcal

Ingredients

4-5 lbs chuck roast
4 roasted peppers
1 cup beef broth
salt
pepper
cajun seasoning
1-2 Tbsp corn starch

Instructions

Blend roasted peppers and broth in the blender until smooth.
Add pot roast to slow-cooker, season generously with salt pepper and cajun seasoning.
Pour roasted pepper broth over the roast, cover the slow-cooker and set to 8-10 hours on low.
Remove the roast and place in a serving dish to pull apart with two forks and remove bits of fat if desired.
Separate fat from sauce remaining in the slow cooker with a fat separator or mason jar method. Then pour over meat.
OR make a gravy: Add fat-free sauce to a sauce pan and bring to a boil. In the meantime, add 1 Tbsp cornstarch and 1 Tbsp water to a small bowl and mix until corn starch is completely dissolved. Then add your cornstarch water (thickener) into your bubbling hot sauce, reduce heat to simmer and stir until gravy forms. Then serve.

Nutrition

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