Crockpot Pot Roast
Lately I’ve been loving my crockpot. Warming foods are extra appealing in the winter, and as work keeps getting busier and busier, I have less time for cooking and meal prep. So recipes that can be assembled in less than 20 minutes and then left to cook on their own are life savers.
Crockpot recipes are great for soups and stews (one of my favorite food categories). I’ve been doing my Seasonal Chicken Vegetable Soup in the crockpot weekly. It comes out even more flavorful than when made on the stove-top, and I end up making my own bone broth from the leftover chicken carcass.
Ryan loves red meat, so I thought I’d switch things up for him this week and do a pot roast! My recipe is inspired by my mom’s, where she uses canned tomatoes in the base. I added my own twist with some extra flavors like Worcestershire sauce, steak seasoning, an beef bone broth. This recipe is loaded with veggies, flavor, and of course meat. I used two beef roasts in this recipe, totaling 6 pounds of beef. This is a recipe makes a massive amount of pot roast, so it’s perfect for meal prep, and storing in the freezer for later.
I used pretty typical vegetables in this recipe, but feel free to switch it up and add your own favorites! I enjoy eating this roast over a huge bowl of green beans, kale, turnip, spinach, or zucchini.
-6lb beef roast (fattier is better for the crockpot)
-16oz beef bone broth
-4 T olive oil
-2 cans crushed or diced tomatoes
-6 medium-sized golden potatoes
-2 lb carrots
-2 stalks celery
-1 large sweet onion or 2 smaller
-4 cloves garlic
-2 lb fresh or frozen green beans
-¼ cup worcestershire sauce
-2 T steak seasoning
Heat 4T olive oil in a large pot over medium heat. While the oil is heating, generously salt and pepper both sides of your beef.
Once the oil is hot, sear both sides of the beef (5 minutes per side). Do not turn more than once.
In the crockpot, layer the bottom with a mixture of chopped onion, garlic, carrots, and celery. Sprinkle with salt and pepper.
Place beef roast on top of the vegetables, and pour all of the pan drippings over the roast.
Cover with the rest of the vegetables. Sprinkle with salt and pepper.
Cover the entire pot with tomatoes, bone broth, Worcestershire sauce, and steak seasoning.
Cook on high for approximately 1 hour, and then reduce heat to low for 2-3 hours until the beef and vegetables are cooked through. Periodically mix throughout.
Once cooked, shred the pot roast, serve, and enjoy!
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