This recipe is a staple at our house. It’s easy to toss everything in my slow cooker before I go to work and it’s perfectly tender and has the house smelling amazing when we get home. It’s incredibly easy to do, requires almost no prep, and just does it’s thing in the slow cooker without me having to do anything. On a busy weekday, that’s definitely a win in my book!
One 2-3 lb chuck roast
4 medium russet potatoes, cubed
2 handfuls baby carrots
1/2 onion, sliced
1/4 cup beef broth
Place the chuck roast in the slow cooker. If you want it to cook faster, you can cut it into smaller pieces.
Season well with salt, pepper, garlic powder, and onion powder.
Top with carrots, cubed potatoes, and sliced onion.
Pour in 1/4 cup beef broth (or you can use water, but it won’t have as much flavor).
Cook on low for 8-9 hours OR on high for 4-5 hours, until potatoes and carrots are fork tender and meat can be easily shredded with a fork.
This reheats really well, and I usually have a couple days worth of leftovers when I cook a roast this size. I use leftovers for an easy lunch or use them to make sandwiches or my Shredded Beef Stuffed Baked Potatoes.
I made up this recipe this afternoon because I wanted something easy and the only meat I had in the house was chicken. Since I’ve been doing the Whole 30 program, we have had a LOT of chicken. I wanted something different than our typical grilled or baked chicken breasts, so I decided to pull out my crockpot.
I wasn’t sure how this would turn out, but it was really good! The chicken was perfectly cooked and really juicy, and the potatoes were nice and tender. This is probably going to be a regular in our house now! As my dad says, we’re going to “put it in the rotation.”
Here’s what you need:
2-4 Frozen chicken breasts (yes, I put them in the crockpot frozen because I had something to do this afternoon and didn’t have time to thaw them – it turned out fine cooking them from frozen)
1 can chicken broth
2-4 potatoes, peeled and cut into 1 inch chunks
Salt and pepper
Red pepper flakes
Place the chicken and potatoes in the crockpot. Pour about half the can of chicken broth over the chicken and potatoes. (Don’t cover them – you just want a little liquid in the bottom of the crockpot). Season with salt and pepper, minced garlic, red pepper flakes, oregano, parsley, rosemary, thyme, and a bay leaf (I didn’t measure – I just gave a generous sprinkle of each one over the chicken. I took it easy on the red pepper flakes, though.)
Cover and cook on high for 4 hours or low for 6-8 hours.
I wish I had included some baby carrots in this and probably will do that next time. I had steamed broccoli with mine, and heated up some frozen rolls for Jeff.