Slow-Cooked Grass-Fed Pot Roast

What You’ll Need:

• 3–5 lb grass-fed chuck roast (rump, pot roast, or shoulder roast work as well)

• 1–1.5 lb fingerling potatoes

• 4–6 carrots, cut into 1" pieces

• 2 medium yellow onions, halved and sliced

• 16 oz grass-fed beef broth

• 4 cloves garlic, peeled whole

• 2 tbsp grapeseed oil or beef tallow

• 2 tbsp cold water

• 1 tbsp non-GMO cornstarch

• Salt & pepper to taste

• Bread & butter for serving

Optional Flavor Boosts:

• The Spice Guy Summit County Steak & Veggie Seasoning

• The Spice Guy Roasted Garlic Blend

• Fresh parsley, chopped (for garnish)

Let’s Cook:

1. Prep the Crockpot

   • Set to Low.

   • Layer potatoes, carrots, onions, and garlic on the bottom.

   • Pour beef broth over vegetables.

   • In a small cup, whisk cornstarch with cold water, then pour over veggies.

2. Season & Sear the Roast

   • Pat roast dry with paper towels.

   • Generously season with salt & pepper (plus any optional Spice Guy blends).

   • Heat a large cast iron skillet over high heat with oil or tallow.

   • Sear roast for 2–3 minutes per side until a crust forms.

3. Slow Cook

   • Place seared roast on top of vegetables in crockpot.

   • Pour pan drippings over the roast.

   • Cover and cook on Low for 8–10 hours, until the meat is fork-tender.

4. Serve & Enjoy

   • Shred meat or cut into serving-sized chunks.

   • Serve with potatoes, carrots, and ladle broth over the top.

   • Garnish with parsley and serve with buttered bread.