Slow Cooker Pot Roast with Carrots and Baby Potatoes
Melt-in-your-mouth beef chuck roast slow-cooked in extra virgin olive oil and rich beef bone broth alongside tender carrots and gold potatoes. A classic, wholesome family dinner made without seed oils, soy, or added sugar.
Prep
15 min
Cook
480 min
Total
495 min
Makes
5 servings
Created together. Shared with you.
Made by April + Lila
April created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
480 min
Total
495 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Pat the beef chuck roast completely dry…
- 01
Pat the beef chuck roast completely dry…
Pat the beef chuck roast completely dry with paper towels. Season all sides evenly with fine sea salt and black pepper.
Tap card to mark done - 02
Heat extra virgin olive oil in a…
Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat (375°F / 190°C) until shimmering, about 2 minutes.
Look for: shimmering
Tap card to mark done - 03
Add the beef roast to the hot…
Add the beef roast to the hot pan. Sear until a rich brown crust forms, about 4 to 5 minutes per side. Transfer the seared roast directly into a 6-quart (5.7-liter) slow cooker.
Look for: a rich brown crust forms
Tap card to mark done - 04
Scatter the yellow onion
Scatter the yellow onion, garlic clove, baby gold potato, and carrot pieces around the roast in the slow cooker.
Tap card to mark done - 05
Pour the beef bone broth and dried…
Pour the beef bone broth and dried thyme over the roast and vegetables.
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Cover with the lid and cook on…
Cover with the lid and cook on LOW for 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and shreds easily.
Look for: the beef is fork-tender and shreds easily
Tap card to mark done - 07
Transfer the beef and vegetables to a…
Transfer the beef and vegetables to a large serving platter. Skim any excess fat from the top of the remaining broth, spoon warm broth over the beef, and serve warm.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Store leftovers in airtight containers in the…
Store leftovers in airtight containers in the refrigerator for up to 4 days.
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