Cocoa-Crusted Slow Cooker Pot Roast

Wonder Boy has a ... how do you say it? ... let's be polite call it a "selective palate," which means I am constantly on the lookout for foods that the whole family can enjoy (so I don't end up making multiple dishes for each meal). And when I find one that works, well, I tend to shout it to the roof tops.

This is one of those rare gems that truly earns the label of family favorite! The fact that it's a crock pot meal to boot is just a bonus!

Cocoa-Crusted Slow Cooker Pot Roast

Stuff You Need:

• 3 lb chuck roast
• 2 Tbs cocoa powder
• 1 Tbs sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp habanero chili powder
• ½ dried oregano
• 1 Tbs grapeseed oil (or olive oil)
• 1 cup beef broth
• 1 large onion, quartered

What To Do:

1. Combine the dry seasonings in a small bowl.
2. Rub the spice mixture over your roast and refrigerate for 30 minutes (over night is great, if you think about it before hand).
3. Heat the oil in a heavy bottomed pan (I use a cast iron skillet) over medium hat.
4. Once the oil is hot (when it starts to shimmer, but before it begins to smoke) add your onions to the pan and let them cook until slightly browned.
5. Separate the onions and line the bottom of your slow cooker with them.
6. Add the broth and set aside.
7. Brown your roast on each side, until you have a nice crust, 2-3 minutes per side.
8. Transfer the roast to your slow cooker, place on top of the onions, and cook on low for 8 hours.

This comes out of the crock pot ready to fall right apart for you! It's juicy and tender and full of flavor.

We like to serve it with a side of tarrow root fries, snappy apple slaw, or just a fresh green salad.

I hope you will enjoy it as much as we have!