Slow cooker pot roast and sweet potatoes
Two sweet potatoes, diced into large chunks (about 2in x 2in)
one onion, cut into 8 pieces
2 lbs grassfed beef chuck roast (or bison or pork!)
1 shallot, cut in half
1 cup beef stock (or broth, but I like the richness of stock)
1 tsp arrowroot (to thicken – you can omit this if you’d like to)
1/2 tsp seasoned salt (or to your liking)
1 tbsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp basil
Mix all ingredients in sauce together with a whisk to ensure no lumps or bumps. Prepare crockpot. Put meat in the center first, and then scatter onions, shallot, and sweet potatoes. Lastly, pour the sauce over everything. I also put some more fresh black pepper and sea salt over everything before putting the lid on. Set the crock pot to “high” for 7 hours and leave it.
This is fall apart juicy meat that is so succulent! The sweet potatoes get that rich sweetness that only happens after a lot of cooking and the onions get tender and caramelized.