To reduce the fat in this recipe, substitute an eye of round roast for the chuck roast. Both cuts of meat become fall-apart tender when cooked with slow, moist heat. Long before the advent of electricity, pioneers were using cast-iron Dutch ovens as "slow cookers."
Very tasty, very easy. I tried the roasted vegetables (per the recipe) but had difficulty getting them cooked at such a low temperature. Perhaps that was a typo. Next time I will simply throw the veggies in with the pot roast and let them slow cook with it. A much better idea.
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