Master Platers: Slow Cooker Pot Roast

By Ayla Sadler, Food Director of Axe Wellness


1 3-lb boneless chuck roast

2 parsnips, chopped

4 carrots, chopped

3 stalks celery, chopped

1 red onion, chopped

1 1/2 tsp thyme

1 1/2 tsp garlic

2 tsp salt

2 tsp pepper

2 bay leaves

2 cups beef bone broth

2 cups water



Add all the ingredients to a large crockpot and cook on low for 8 hours. You may serve as is or add half of the vegetables and some of the liquid from the crockpot to a blender or food processor, blending on high to create a velvety base for the roast. Serves 6–8.


Printed courtesy of Dr. Josh Axe at

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