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Quick Prep Slow Cooker

Pot Roast and Potatoes

Sweet Peas
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Ingredients

  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 3 lb boneless chuck roast, trimmed
  • 2½ cups beef broth
  • 3 large Yukon Gold potatoes, cut into 2-inch cubes
  • 2½ Tbsp all-purpose flour
  • 3 Tbsp water

Instructions

  1. Combine garlic, parsley, thyme, salt, and pepper; rub all over roast.
  2. Place roast in a 5- or 6-quart slow cooker; add broth. Cover and cook on LOW 4 hours.
  3. Add potatoes. Cover and cook 2 hours longer or until potatoes and roast are tender.
  4. Remove roast and potatoes from cooker, reserving gravy in cooker.
  5. Stir together flour and water until smooth; drizzle into juices in cooker. Stir. Cook at HIGH just until thickened. Season with salt and pepper to taste.
  6. Slice or shred roast, and serve with potatoes and gravy.



Side Dish Ingredients

  • 1 (19-oz) pkg frozen sweet peas (such as Birds Eye)
  • 1 Tbsp butter

Side Dish Instructions

  1. Cook peas according to package directions. Transfer to a bowl; stir in butter until melted. Sprinkle with salt and pepper to taste.

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