Slow Cooker Pot Roast with Shallots and Baby Carrots

• Gluten free

• Meat

  • 1 lb Chuck, roast

• Produce

  • 14 Baby carrots
  • 1 Garlic powder
  • 1 Herbs de provence
  • 8 Shallots

• Canned Goods

  • 1/2 cup Beef broth

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Sea salt

• Dairy

  • 1 Butter

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on theorganickitchen.org

Description

Ingredients

• 1- 3 lb Chuck Roast
• 14 baby carrots, peeled (or five large carrots cut into thirds)
• 8 shallots, peeled
• Sea salt
• Freshly ground pepper (I love a battery operated grinder so I have one hand free to handle the roast)
• Herbs de Provence
• Garlic powder
• ½ cup beef broth
• ¼ cup red wine (optional but gives a richer flavor)
• butter, ghee or coconut oil

Directions

• 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) then place meat in slow cooker, add broth and wine. 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.