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Slow Cooker Pot Roast

Time to pull out the crockpot! Make a delicious dinner you’ll enjoy even as it cooks as the savory smells fill your home. Our slow cooker pot roast is the perfect cozy meal that’s just as delicious as it is nutritious on a fall or winter evening.

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 4-6 hours




 6-8 people


3lbs Farmview Market Beef Brisket, Chuck, or Round

1 cup of Braswell’s Vidalia Onion BBQ Sauce

Spectrum Coconut Oil Spray (you’ll only need a few quick sprays)

1 whole onion, chopped

1 stalk green onion/scallion

3-5 sprigs of thyme

1/2 tbsp ginger

1 whole habanero pepper (optional)

3 cloves of garlic

3 carrots, diced

2 whole russet potatoes, cubed

2 tbsp Annie’s Worcestershire Sauce

1 tsp salt (to taste)

1/2 cup Inspired Organics Chicken Stock

1 tbsp Plantation Blackstrap Molasses (optional)

1 tbsp vinegar (optional)


  • Marinate meat in BBQ Sauce for at least one hour or overnight. Heat the coconut oil in a saucepan and saute the carrot, onion, scallion, thyme, ginger, habanero, and garlic until onion begin to glaze or are translucent. Remove from pan and set aside.
  • Sear meat for a few minutes on each side then transfer to a slow cooker, arranging the potatoes around the meat. Add sauteed mixture to saucepan, along with Worcestershire sauce, salt, chicken stock, molasses, and vinegar. Simmer and stir occasionally. Add your chopped potatoes to the slow cooker. After simmering, pour meat and sauce over the potatoes in the slow cooker. Cover and cook for six hours on low, or four hours on high.