Slow Cooker Garlic-Thyme Pot Roast

EGG-FREE, NUT-FREE

Want to come home to a pot full of fork-tender meat that melts in your mouth? With the slow cooker, it’s as easy as hitting the “on” button.

Makes 6 to 8 servings

Prep time: 15 minutes (not including broth)

Cooking time: 8 hours

1½ tablespoons coconut oil or ghee

1 (3- to 4-pound) chuck roast

1 teaspoon sea salt, or more as needed

½ teaspoon freshly ground black pepper

4 garlic cloves, minced

2 teaspoons dried thyme

1 teaspoon paprika

½ teaspoon dried oregano

4 or 5 medium red potatoes, quartered

2 or 3 carrots, unpeeled, sliced lengthwise and cut into 2-inch pieces

1 cup Homemade Bone Broth

1. In a large skillet, melt the coconut oil over medium-high heat. Season the roast with the salt and pepper, using more salt as needed if the roast is large, and brown it on all sides in the skillet, 6 to 8 minutes.

2. Place the roast in a 6-quart (or larger) slow cooker. Season the roast evenly on all sides with the garlic, thyme, paprika, and oregano. Arrange the potatoes and carrots around the roast and add the broth.

3. Cover the slow cooker and cook on Low for 8 hours.

4. Transfer the roast to a cutting board and let it rest for 5 to 10 minutes. Slice the roast across the grain and arrange it on a platter with the vegetables. Garnish with a few tablespoons of the juices from the slow cooker and serve.