Amazing Slow Cooker Pot Roast You've Got To Try
Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy. Not only is this simple to prepare, but you're sure to get two thumbs up from everyone at the table.
Servings 6
Calories 290kcal
Ingredients
- 4-5 pound bottom beef roast
- extra virgin olive oil EVOO
- 1 tablespoon rosemary
- 1 teaspoon salt
- 3 cloves garlic thinly sliced
- a handful of fresh parsley roughly chopped
- 1 cup gluten free beef broth homemade or store bought
- 4 carrots peeled and cut into large chunks
- 1 medium onion diced
- 3-4 potatoes peeled and cubed
Instructions
- Rub roast with oil.
- Combine rosemary, garlic, parsley, and salt in a small bowl and rub over the entire roast.
- In a skillet, brown the roast on all sides and transfer to your slow cooker fat side up.
- Heat a tablespoon of oil in the same skillet. Add carrots and onions and sauté for 5 minutes.
- Transfer carrots and onions to the slow cooker.
- Add potatoes to the slow cooker as well.
- Pour beef broth into the slow cooker over the roast.
- Cover and cook for 7 hours on low.
- Remove the meat to a cutting board and slice it thinly against the grain.
- With a slotted spoon, transfer potatoes and carrots to a serving dish.
Notes
- Usually, there are about 1 1/2 cups of gravy left in the slow cooker from the meat. In case there's not enough, you may stir in some more broth. Add salt to taste.
- I like to return the sliced beef to soak in the gravy in the slow cooker until I'm ready to serve.
- If you’re following a low-carb way of eating, leave the potatoes out and you can pair your pot roast with mashed cauliflower. Yum.
Nutrition
Calories: 290kcal