Slow Cooker Pot Roast


We love that this veggie- and protein-packed meal (28 grams of protein per serving) also includes enzyme-rich pineapple to help you digest the protein and potassium-packed coconut milk. It’s the perfect post-winter-workout meal.

Serves: 6

1/4 cup canola oil
2 pounds beef chuck roast (Certified Angus Beef® is recommended)
1 tablespoon garlic powder
1 tablespoon ground cumin
2 carrots, peeled and chopped
2 jalapeños, chopped
2 medium peppers, chopped
1 medium onion, diced
4 medium radishes, tops removed and cut in half
1 to 2 sweet potatoes, chunked
1 can (8 ounces) pineapple chunks
1 can (14.5 ounces) stewed tomatoes
2 cups frozen corn
1 can (14 ounces) coconut milk

Heat oil in frying pan over medium-high heat. Season roast with garlic, cumin, and salt and pepper to taste; brown on both sides. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8 hours.