Holly Furtick

  • Total Time: 6-8 hours
  • Serves: 6-8


  • 2 2lb chuck roasts
  • 8oz baby Carrots (about ½ a small bag)
  • 2 sweet potatoes, peeled & cut in 2 inch cubes (you can also use white potatoes)
  • 1 carton (32 oz) beef broth (or frozen leftover broth from a previous roast)
  • 1-2 tbsp Canola Oil or Ghee


  • Heat 1-2 tbsp oil or ghee in a large skillet. (I don’t recommend olive oil or butter)
  • Sear both sides of the roast (3-5 min on each side). Lightly salt the top side before flipping.
  • Repeat for the 2nd roast.
  • Place both roasts in the crock pot.
  • Pour broth over roast.
  • Salt carrots and potatoes generously. Then add to crock pot. If you like your veggies more crunchy, add them in a few hours into cooking.
  • Cook all day (about 6-8 hours) on high.
  • Very Important: Pour all leftover broth in a freezer container and freeze for the next time you make this dish.

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