Buttery Pepper Encrusted Pot Roast

  • Servings : 6
  • Prep Time : 0m
  • Cook Time : 6m
  • Ready In : 0m
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Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

Add roast to a crock pot along with a sprig of rosemary.
Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.


  • 1-2 lbs chuck roast
  • Kosher salt
  • freshly ground pepper
  • sprig fresh rosemary


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In person I’m a Health Nut, on paper I’m a Certified Nutritional Consultant. Like many of you, I’m a mom and wife struggling to gain balance in a fast food society. My blog, Healthnutnation.com, is dedicated to teaching others how to cook REAL food with a focus on Paleo, gluten free, and dairy free recipes.

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