Crockpot High-Protein Pot Roast
Tender, fall-apart pot roast slow-cooked with root vegetables. 45g protein per serving — a classic comfort dinner that preps for the week.
PROTEIN 45g
CALORIES 440
P:E RATIO 10.2
TIME 495m
YIELD 8
P:E 10.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3.5 lb chuck roast FLAVOR
1 lb baby potatoes CARB BASE
4 carrots, chunked PRODUCE
1 onion, quartered FLAVOR
4 cups beef broth 45G PROTEIN
2 tbsp tomato paste PRODUCE
1 tbsp Worcestershire sauce FLAVOR
1 tsp thyme FLAVOR
1 tsp rosemary FLAVOR
3 cloves garlic FLAVOR
Salt and pepper FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze shredded meat for up to 3 months.
- Batching: Searing adds incredible depth — don't skip if you have 5 extra minutes.
- Reheat: Microwave 2-3 minutes with gravy. Stovetop works too.
EXECUTION STEPS
01
THE MACRO PREP
Season roast with salt and pepper. Sear in a hot skillet on all sides (optional but worth it).
02
HIGH HEAT SEAR
Place vegetables in the bottom of the slow cooker.
03
THE MACRO PREP
Set roast on top. Mix broth, tomato paste, Worcestershire, herbs, and garlic. Pour over.
04
HIGH HEAT SEAR
Cook on LOW 8-10 hours until fork-tender.
05
STEP 5
Shred or slice roast. Serve with vegetables and cooking liquid.