Slow Cooker Beef Pot Roast with Potatoes
Tender grass-fed beef shoulder roast slow-cooked with baby gold potatoes, garlic, and rich thyme beef jus for a nourishing, high-protein family meal.
Nothing warms the home quite like a classic beef pot roast gently bubbling away on a chilly afternoon. A quick sear creates a deeply flavorful crust before the roast slowly simmers to fork-tender perfection alongside tender baby potatoes and aromatic herbs. It is wholesome comfort food made entirely with clean, nutrient-dense ingredients.
Ingredients
Every ingredient is a real Clearshelf product, scored- 963.2 lb beef shoulder roast, patted dry
- 2 tsp salt
- 1 tsp black pepper, freshly cracked
- 971 tbsp avocado oil
- 846 cloves garlic, peeled and smashed
- 922 tbsp organic tomato paste
- 951 tbsp organic balsamic vinegar
- 841 tsp dried whole thyme
- 861 cup beef bone broth
- 841 1/2 lb baby yellow potatoes, washed and halved
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Take 15 minutes to pat the beef shoulder roast dry with paper towels, halve the baby yellow potatoes, smash the garlic, and season the roast thoroughly with the salt and freshly cracked black pepper.
- 2
Heat the avocado oil in a large skillet over medium-high heat, then sear the beef shoulder roast on all sides until a deep browned crust forms, about 12 minutes in total. Transfer the roast into the slow cooker.
- 3
Reduce the skillet heat to medium, stir in the smashed garlic and organic tomato paste, and cook for 1 minute until fragrant.
- 4
Pour in the balsamic vinegar and beef bone broth, scraping up any browned bits from the pan, then stir in the dried whole thyme and simmer for 2 minutes before pouring the mixture into the slow cooker.
- 5
Nestle the halved baby yellow potatoes around the beef roast in the slow cooker basin.
- 6
Cover and slow-cook on low heat for 7 hours until the beef is fork-tender.
- 7
Transfer the beef and potatoes to a platter and allow the roast to rest for 15 minutes before shredding and ladling with the warm pan jus.
Store cooled leftovers with their cooking juices in an airtight glass container in the refrigerator for up to 4 days; the flavors deepen and taste even richer the next day.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.