Pot roast is a fall staple in the Furtick household. It’s hearty and goes a long way, even with teenage boys who eat ridiculous amounts of food. And bonus: there’s little to no prep time needed because the crock pot does all the work!

Let me know if you make this in the comments!

Ingredients:
- Two 2 lb Chuck Roasts
- 8 oz Baby Carrots (about ½ a small bag)
- 2 Sweet Potatoes, peeled & cut into 2-inch cubes (you can also use white potatoes)
- 1 Carton (32 oz) Beef Broth (or frozen leftover broth from a previous roast)
- 1-2 tbsp Canola Oil or Ghee

Directions:
1. Heat 1-2 tbsp oil or ghee in a large skillet. (I don’t recommend olive oil or butter)
2. Sear both sides of the roast (3-5 min on each side). Lightly salt the top side before flipping.
3. Repeat for the 2nd roast.
4. Place both roasts in the crock pot.
5. Pour broth over roast.
6. Salt carrots and potatoes generously. Then add to crock pot. If you like your veggies more crunchy, add them in a few hours into cooking.
7. Cook all day (about 6-8 hours) on high.
8. Very Important: Pour all leftover broth into a freezer container and freeze for the next time you make this dish.

Pot Roast | Cooking with Holly

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