Slow Cooker Herb Crusted Cherry Chipotle Pot Roast #TripleSBites

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Ready for the first #TripleSBites recipe??

To kick things off, I have an amazing, flavorful, tender, melt-in-your-mouth Pot Roast.

Plus it cooks in the crock pot, so after a quick sear, you walk away until dinnertime while the house is filled with mouth watering smells!

After a nice sear, the roast gets smothered with an amazing mixture of Gourmet Garden Herbs, followed by the sweet with a hint of spicy Cherry Chipotle Sauce from Not Ketchup.

The roast is sweet and just a little spicy, making it incredibly family friendly! 

Slow Cooker Herb Crusted Cherry Chipotle Pot Roast

1 tbsp butter, bacon drippings, or olive oil

1 small onion, quartered

3 lb eye of round roast

Salt & pepper

2 tsp Gourmet Garden Chunky Garlic Paste

2 tsp Gourmet Garden Parsley Paste

1 ½ tsp Gourmet Garden Oregano Paste

1 tsp Gourmet Garden Cilantro Paste

1 tsp Gourmet Garden Chili Pepper Paste

1 (14.4 oz) bottle Not Ketchup Cherry Chipotle Sauce

¼ cup water + 1 tbsp cornstarch (optional)

Heat the fat in a skillet over high heat.  Season the roast liberally with salt and pepper and sear on all sides.

Meanwhile, place the onions into a crockpot.  Place all of the herbs pastes in a small bowl and stir to combine.

Once seared, place the roast into the slow cooker.  Spread the herb paste mixture all over the roast as a wet rub.   Pour the Cherry Chipotle Sauce over top.  Cover and cook on low for 6-8 hours or until the meat is very tender.

Remove the meat from the crockpot and tent lightly with foil.

Strain the solids from the cooking liquid and place in a saucepan over medium heat.  Bring to a light boil and whisk in the cornstarch mixture.  Boil until thickened.

Serve the roast with sauce.

*Disclosure: I received product to sample from the sponsor above.  All thoughts and opinions are my own. This post also contains affiliate links.

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