228 verified meals · exact temps · no life storiesManifesto
Back to the Top 20PRINT PACK // 1 SPECIMEN
YOUR SELECTION // PRINTABLE PDF // NO SIGNUP

Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

Build your own pack

Tick up to 40 of the 228 recipes. Each one prints as a page; the cover index rebuilds itself.

Presets
1 selected // 1 page
1 page // one recipe, no cover
Meal Instructions
Specimen #0113·SLOW COOKER·Dead Simple

Slow Cooker Classic Pot Roast

Chuck roast with potatoes, carrots, and onions slow cooked for 8 hours until fork-tender and falling apart.

Cook temp
LOW
Total time
8.4h
REST
10m
Serves
8
PULL AT
205°F
Ingredients
3 lbs Chuck Roast — boneless
1.5 lbs Potatoes — quartered, Yukon Gold or red
1 lb Carrots — cut into 2-inch chunks
1 large Yellow Onion — quartered
4 cloves Garlic — smashed
1.5 cups Beef Broth
2 tbsp Worcestershire Sauce
1 tbsp Tomato Paste
3 sprigs Fresh Thyme
1 sprig Fresh Rosemary
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil
Equipment
6-Quart Slow Cooker
Large Skillet
Tongs
DirectionsGet to the point
1Season a 3 lb chuck roast with salt and pepper. Sear all sides in a hot skillet until deeply browned.
2Place 1.5 lbs quartered potatoes, 1 lb carrot chunks, and quartered onion in the slow cooker.
3Set seared roast on top of vegetables. Pour in 1.5 cups beef broth, Worcestershire sauce, and tomato paste.
4Cook on LOW for 8 hours until fork-tender. Shred or slice and serve with vegetables and pot liquor.
Dad pro tip

This is the ultimate set-it-and-forget-it Sunday dinner. Fifteen minutes of morning prep and 8 hours later you walk into a house that smells like a steakhouse. Pure dad magic.

Kid adjustment

Shred the beef and serve with the soft potatoes and carrots. The mild, savory flavor is a natural kid pleaser. Add a side of ketchup for dipping if needed.

Reheat

Reheat sliced roast and vegetables in the pot liquor on the stovetop over medium-low heat until warmed through. The leftovers make incredible sandwiches.

BASIS: Tested in 6-qt slow cooker on LOW setting with boneless chuck roast. USDA FSIS 145°F minimum, 200-210°F for fork-tender braise.420 kcal · 40g protein · 26g carbs · 18g fat
USDA FoodData Central #174037
mealinstructions.com/recipes/slow-cooker-classic-pot-roastPage 1 of 1
Your Printable Recipe Pack | Meal Instructions