Slow Cooker Pot Roast

It’s a Sunday tradition in our home…and YES, I still LOVE, and use my slow cooker several times each week, especially throughout the colder months.

I’m having such a hard time as a cookbook author/food blogger/recipe creator, as far as this debate goes because I know that EVERYONE seems to love their instant pot right now…BUT I truly haven’t fallen for it yet.

(I LOVE that you LOVE your instant pots though, and maybe you can leave me some tips in the comments, so I learn to love mine more!?)

For me, the beauty of a crockpot is having a plan in the morning…when I’m full of energy and lots of ambition…throw some stuff in there, and eat *well* in the evening!

The instant pot requires a person to actually get in the kitchen in the evening and still needs all that hands-on time.

I have SIX kids and work full time on my own business, AND I’m pretty much the only person in charge of meals at my house.

Often by dinnertime, I don’t want to go program an Instant pot…go through that whole thing.

The day has typically beaten me down by 5 pm, I’m often still running kids around…

For this reason, the Crock-Pot / slow cooker is truly my saving grace during the school year.

Best cuts for roasting are chuck, brisket or round, preferably grass-fed. I buy grass-fed beef when it’s on sale, and stock the freezer.

Makes about 6 servings

Ingredients:

• 2.5-3 lbs beef roast
• 1.5 lbs. baby potatoes, halved if larger
• 2 large carrots, peeled and sliced into 1-inch pieces
• 2 large parsnips, peeled and sliced into 1-inch pieces
• 1 cup beef bone broth/stock
• 1 large yellow onion, chopped
• 3-5 fresh garlic cloves, crushed
• 1 Tbsp tomato paste
• 1 Tbsp pure maple syrup
• 1 Tbsp high-quality balsamic vinegar
• 2 tsps Italian seasoning
• 1/2 tsp onion powder
• 2 tsps garlic powder
• 1 tsp gluten-free flour
• 1 Tbsp water
• 2 Tbsps avocado oil, or olive oil
• 1/4 teaspoon black pepper
• 2 tsps sea salt
• 2 Tbsps fresh chopped parsley leaves

Instructions:

In a mixing bowl, whisk together Italian seasoning, onion powder, garlic powder, sea salt and pepper. Generously rub this seasoning mixture all over the roast. Heat a large skillet or cast iron, then add one tablespoon of oil and heat until shimmering.

Carefully place the roast into the hot oil. Let your roast sear without moving until one side is crisp and brown.

Once the first side has completely seared, flip the roast and continue searing the meat until each side is evenly golden brown; remove from the heat and set aside.

In a small mixing bowl, whisk gluten-free flour and water until smooth, then set aside. Using the same pan, add another tablespoon of oil and heat.  Add in onion and sauté, then stir in crushed garlic and cook for a minute more. Pour in broth, add tomato paste, maple syrup, and balsamic vinegar to the same pan. Season with sea salt and pepper to taste.Stir in the whisked flour/water mixture and cook on low while scraping any browned bits on the bottom of the pan.

Allow it to simmer while stirring until the liquid is slightly reduced and sauce is thickened. Add in all of your prepared veggies into the sauce and toss to coat.Place 3/4 of this veggie mixture into a 4-6 quart crockpot. Add in your seared roast, then add remaining veggies on top and pour over all the sauce from the bottom of the pan using a spatula to get all of it. Cook on LOW for about 8-10 hours or on HIGH for 4 hours, until veggies are cooked through and meat is fork-tender that it falls apart. I really prefer the LOW setting for best results.Once finished cooking, remove the roast and veggies from the cooker and place it on a large platter. Allow roast to rest 10-15 minutes before carving.You can either slice it against the grain with a sharp carving knife or shred it with two forks.

Sprinkle with fresh chopped parsley and enjoy!

❤Rachel

Slow Cooker Pot Roast

Category Dinner Food Prep

Ingredients

• 2.5-3 lbs beef roast
• 1.5 lbs. baby potatoes, halved if larger
• 2 large carrots, peeled and sliced into 1 inch pieces
• 2 large parsnips, peeled and sliced into 1 inch pieces
• 1 cup beef bone broth/stock
• 1 large yellow onion, chopped
• 3-5 fresh garlic cloves, crushed
• 1 Tbsp tomato paste
• 1 Tbsp pure maple syrup
• 1 Tbsp high-quality balsamic vinegar
• 2 tsps Italian seasoning
• 1/2 tsp onion powder
• 2 tsps garlic powder
• 1 tsp gluten free flour
• 1 Tbsp water
• 2 Tbsps avocado oil, or olive oil
• 1/4 teaspoon black pepper
• 2 tsps sea salt
• 2 Tbsps fresh chopped parsley leaves

Instructions

1. In a mixing bowl, whisk together Italian seasoning, onion powder, garlic powder, sea salt and pepper.
2. Generously rub this seasoning mixture all over the roast.
3. Heat a large skillet or cast iron, then add one tablespoon of oil and heat until shimmering.
4. Carefully place the roast into the hot oil.
5. Let your roast sear without moving until one side is crisp and brown.
6. Once the first side has completely seared, flip the roast and continue searing the meat until each side is evenly golden brown; remove from the heat and set aside.
7. In a small mixing bowl, whisk gluten free flour and water until smooth, then set aside.
8. Using the same pan, add another tablespoon of oil and heat.
9. Add in onion and sauté, then stir in crushed garlic and cook for a minute more.
10. Pour in broth, add tomato paste, maple syrup, and balsamic vinegar to the same pan. Season with sea salt and pepper to taste.
11. Stir in the whisked flour/water mixture and cook on low while scraping any browned bits on the bottom of the pan. Allow it to simmer while stirring until the liquid is slightly reduced and sauce is thickened. Add in all of your prepared veggies into the sauce and toss to coat.
12. Place 3/4 of this veggie mixture into a 4-6 quart crockpot.
13. Add in your seared roast, then add remaining veggies on top and pour over all the sauce from the bottom of the pan using a spatula to get all of it.
14. Cook on LOW for about 8-10 hours or on HIGH for 4 hours, until veggies are cooked through and meat is fork tender that it falls apart. I really prefer the LOW setting for best results.
15. Once finished cooking, remove the roast and veggies from the cooker and place it on a large platter. Allow roast to rest 10-15 minutes before carving. You can either slice it against the grain with a sharp carving knife or shred it with two forks.
16. Sprinkle with fresh chopped parsley and enjoy!

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