Slow Cooker Sunday Pot Roast
Fall-apart tender pot roast with carrots and potatoes. Set it up Sunday morning and dinner is ready by evening — plus leftovers for the week.
PROTEIN 38g
CALORIES 445
P:E RATIO 8.5
TIME 495m
YIELD 8
P:E 8.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 lb chuck roast FLAVOR
1 lb baby potatoes, halved CARB BASE
4 carrots, cut into chunks PRODUCE
1 onion, quartered FLAVOR
4 cups beef broth 38G PROTEIN
2 tbsp tomato paste PRODUCE
2 tbsp Worcestershire sauce FLAVOR
1 tsp thyme FLAVOR
1 tsp rosemary FLAVOR
3 cloves garlic FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze shredded meat in gravy for up to 3 months.
- Batching: Searing the roast first creates an amazing flavor crust.
- Reheat: Microwave 2-3 minutes with a splash of gravy. Stovetop works too.
EXECUTION STEPS
01
THE MACRO PREP
Season roast generously with salt and pepper. Sear all sides in a hot skillet (optional but recommended).
02
HIGH HEAT SEAR
Place roast in slow cooker. Surround with potatoes, carrots, and onion.
03
THE MACRO PREP
Mix broth, tomato paste, Worcestershire, thyme, rosemary, and garlic. Pour over everything.
04
HIGH HEAT SEAR
Cook on LOW for 8-10 hours until meat is fork-tender.
05
STEP 5
Shred or slice the roast. Serve with vegetables and cooking liquid as gravy.