Tender, flavorful, and easy to prep ahead, this pot roast leans on Shawhan Farms Mole Negro Dry Sauce Starter to transform chuck roast into a deeply savory, slightly smoky dish with warm spice and richness.
🖨 Print this recipeIngredients
- 2½ to 3 lbs boneless beef chuck roast
- 1 tablespoon neutral oil
- 1 tablespoon Shawhan Farms Mole Negro Dry Sauce Starter
- 2 tablespoons Shipetaukin Fonio Flour (optional – see note)
- 1 yellow onion, sliced
- 2 carrots, cut into chunks
- 1 large Yukon Gold or red potato, chopped
- 1½ cups beef broth
- 1 tablespoon tomato paste
Instructions
- Prep the roast: Pat dry and rub with our Mole Negro sauce starter and oil. For added richness, dredge lightly in fonio flour before searing.
- Sear: In a hot skillet, sear roast on all sides until browned. Deglaze the pan with a splash of broth, scraping up browned bits, and add them to the slow cooker.
- Layer the slow cooker: Place onions, carrots, and potatoes on the bottom. Set the seared roast on top.
- Add broth and tomato paste: Mix together and pour over the roast.
- Cook: Cover and cook on LOW 6–7 hours, until fork-tender.
- Serve: Shred or slice and spoon vegetables and broth over rice, mashed potatoes, or wrap in warm tortillas.
Note: We recommend using fonio flour as a naturally gluten-free dredge. It adds body to the sauce and enhances the final texture.
Tips for Making It Work
- Vegetable texture: Cut root vegetables into large chunks to prevent over-softening.
- Searing matters: Worth the extra step to deepen flavor.
- Leftovers: Use shredded meat for tacos, quesadillas, or grain bowls.
Kitchen Wisdom
The slow cooker has officially earned its place on the countertop again. According to Better Homes & Gardens, more home cooks are embracing set-it-and-forget-it meals that bring comfort and convenience without sacrificing flavor. This mole roast does exactly that.
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