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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






3 lbs Beef Chuck Roast, Brisket, or Round

1 cup Nature’s Kitchen Jerk Barbecue Sauce

2 tbsp coconut oil

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

2 whole white potatoes, cubed

2 tbsp Worcestershire sauce

1 tsp salt (to taste)

1/2 cup chicken stock

1 tbsp molasses (optional)

1 tbsp vinegar (optional)


  • Marinate meat in Jerk Barbecue Sauce for at least 1 hour, or overnight. Heat the coconut oil in a saucepan and saute the onion, scallion, thyme, ginger, habanero, and garlic until onions begin to glaze or are translucent. Remove from pan and set aside.
  • Sear meat for several minutes on each side then transfer to a slow cooker, arranging the potatoes around the meat. Add sautéed mixture to saucepan, along with Worcestershire sauce, salt, chicken stock, molasses and vinegar. Simmer and stir occasionally. Add your chopped potatoes to your slow cooker. After simmering, pour meat and sauce over the potatoes in the slow cooker. Cover and cook for 6 hours on low, or 4 hours on high.