Slow Cooker Pot Roast
Danalaila
March 3, 2016
super easy
Ingredients
- 1 4 pds Angus Beef Roast I got a lean one
- 1 bag baby colored potatoes or any you like
- 1 bag small snacking carrots
- 2 celery stalks cut into 1 inch pieces
- 1 medium yellow onion - cut in large chucks
- 2 cups low-sodium chicken stock
- 1 15oz organic canned diced tomatoes and the juice in it
- 3 cloves garlic
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tbsp butter
- 1-2 extra virgin olive oil
- salt and pepper
- 1/4 cup flat leaf parsley
Servings:
Units:
Instructions
- If your crockpot does not have an insert that comes out and can be placed on the stove and then back into the crockpot heating pan - just do this in a large pot and then transfer it to the crockpot. Heat the oil in the pot on high and season the beef very well with salt and pepper - then brown the meat on each side for about 3 minutes per side and then transfer back to the crockpot.
- Next, add in the onion, garlic , celery, chicken stock, can of tomatoes with the juice and the fresh herbs and cook for about 4 hours on low. Then add the carrots and potatoes and cook for the last 2 hours and right before serving shred the beef with a fork and add in the butter and check it for seasoning and enjoy! Also, garnish with the flat leaf parsley at the end.
- This is a lighter version of the classic but is not short on flavor at all! :)
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