CPB pot roast in the slow cooker
Prep time
Cook time
Total time
Serves: 4
  • 2 pound beef roast
  • ¼ cup of sausage
  • 1 cup of pre cut carrots
  • 1 whole white onion (sliced thinly)
  • 3 sticks of celery (chopped)
  • 1½ cup of diced tomatoes
  • 1½ cup of chicken stock
  • 3 Russet potatoes (cubed)
  • A handful of thyme stems with leaves
  • A handful of minced parsley
  • 1 14.5 ounce can of kidney beans
  • 2 tablespoons lemon juice
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon Kosher salt
  • ½ tablespoon pepper
  1. Heat the olive oil in a large pot. Season the roast with ½ teaspoon Kosher salt and ¼ teaspoon pepper. Sear on each side for 3-4 minutes. Set aside.
  2. In the same pot, add the sausage, onions, carrots, celery, ½ tablespoon salt, and ¼ tablespoon pepper. Cook until the sausage is done.
  3. Add the tomatoes, chicken stock, butter, and kidney beans. Bring to a boil. Taste for seasoning.
  4. In a slow cooker, add the cubed potatoes and then lay the roast on top of that. Pour in the tomato/stock mixture over top of the roast. Add in the lemon juice, thyme, and parsley. Cook on low for 9 hours. Remove the thyme stems and enjoy!
Recipe by Marlows Kitchen at http://marlowskitchen.com/2013/11/21/cpb-pot-roast-in-the-slow-cooker/