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Beef PotRoast with Carrots, Broccoli and Onions

Updated: Oct 9, 2020

This is a "crockpot" version of basic Pot Roast. Prepare your vegetables and meat and place it in the crockpot the entire day. It should be ready by dinner-time.

This is also a good meal to make if you are super sick or are taking care of someone who is on a PhazeMoldDiet and you have to leave. I found this very comforting as in the beginning of my detox I was not able to stand up in the kitchen long due to weakness. The crockpot can be a real life-saver in these situations.


  • CrockPot

  • Glass, Granite, Marble or Quartz Cutting board

  • Stainless Steel kitchen knife

  • Stainless Steel or Glass Bowl for rinsing vegetables

  • Large stainless steel skillet


This is one of the most frequently asked questions when it comes to a "pot roast".

A boneless grass-fed beef chuck roast is our first pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. It comes out beautifully with the shredded strings we all love.


  • 3-6 lb Grass-Fed Beef Chuck Roast

  • 2 Large Organic Onions (You can choose white, vidalia or red onion)

  • 1 bag of Organic Carrots

  • 1 large head of Organic broccoli

  • 4-8 Cloves of Organic Garlic (About one full Garlic)

  • 1 t Celtic Sea salt

  • 1/2 t Organic Cayenne pepper

  • 2 Tbsp COOC certified Olive Oil

  • 1 Tbsp grass-fed butter (We love "Vital Farms")

  • 2 ½ cups Organic chicken broth (Optional but it REALLY makes this pot roast melt in your mouth)

  • 1 sprig fresh Organic Rosemary

  • 2 sprigs of fresh Organic Thyme

  • 3 Organic Bay Leaves


  1. Generously season both sides of roast with the Celtic Sea salt and Cayenne Pepper.

  2. Heat olive oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

  3. Reduce the heat to medium and stir in grassfed butter with Onions; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

  4. Add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

  5. Place carrots in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme and Bay Leaves.

  6. Cover slow cooker, turn to high and cook the roast for 3 hours

  7. At the 3-hour mark add in the broccoli and cook approximately 2 more hours with the lid ON.

  8. After a total time of 5 hours it should be done...if meat is not tender, cook another hour or until the meat is fork tender.

  9. Skim off any fat from the surface and remove the bones.

  10. Don't forget to remove the Bay Leaves!

  11. Serve..and Salivate!! yum!!


prep time: 20 mins Total cook time: 6 hrs 30 mins Servings: 8-10


Good news!! Pot roast can be frozen and re-heated on the stove top. To freeze you'll need "Glass / BPA-free" containers to freeze them. (Do not freeze in ziplock bags or plastic storage containers) Money Saving Tip: If you do not have glass/bpa free containers you can store individual servings in old glass spaghetti jars or canning jars. Just make sure you DO NOT fill the jars full because the soup expands when frozen in jars. Fill your jars only maximum of 2/3 full.

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Hey guys!! I'm Jennifer.  I was exposed to toxic mold 10 years ago and struggled my way through detox.  I created this site to help other mold sufferers follow a "mold detox diet" successfully.



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