Crock Pot Beef Roast

You know you’ve made a good meal when your hubby says, “That was a great meal, babe! Please make this more often!”  I was in a comfort food mood today and decided to make a pot roast.  I LOVE coming home and smelling dinner cooking away in a crock pot.  Once you get the veggies chopped up, this is the easiest meal to prepare EVER!  I forgot to buy potatoes at the grocery store the other day.  SO… I served my roast with peas and carrots!  I know that’s not very traditional sides for a roast, but whatever.  Its saved me another trip to the grocery store, so I went with it!  And I kept this meal totally Paleo by leaving the potatoes out.  Please feel free to serve with whatever sides you love most!  I promise you’ll love this roast no matter what you serve it with!  It will please a crowd of just two OR a crowd of 10.  It’s the perfect comfort food to start your week out on!

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Yields: 4-6 servings

Ingredients:

  • 3lb chuck roast
  • 2-3 tbsp fat (I used olive oil and butter)
  • seasoning for the beef
  • 1 onion, roughly chopped
  • 4-5 garlic cloves, roughly chopped
  • 4-5 stalks of celery, roughly chopped
  • 4-5 carrots, roughly chopped
  • handful of Italian parsley
  • handful of fresh thyme
  • 5-6 sprigs of fresh rosemary
  • 1 cup organic beef stock
  • 2 tbsp Worcestershire sauce

Directions:

  1. Get out your crock pot, people!!  It’s time to get your kitchen smelling like Heaven ALL DAY LONG!!!
  2. In a large cast iron skillet on medium-high heat, add a tablespoon of fat to the pan.  While the pan is getting hot  season both sides of your meat however you like best.  I used Bosari meat seasoning.  I love this stuff!  It’s great on any type of meat.
  3. Pan sear the chuck roast on both sides for about 4-5 minutes, just until browned.
  4. While the meat is browning, turn the crock pot on high (or low…depending on how long you want to cook your meat).  Add a tablespoon of fat to the pot and then add the onion, garlic, carrots, and celery.  Stir all the veggies together.  Top the veggies with the parsley, thyme, and rosemary. (I left my thyme and rosemary on the stem.  Completely up to you.)  Once you’ve done this, your meat should be ready to put on top of the herbs.
  5. Top the herbs with the meat and pour the stock and Worcestershire sauce on top.  Cover with a lid and let this cook away!  Cook on high for 4 hours or cook on low for 7-8.
  6. Once your meat is done, carefully remove it from the crock pot and place on a plate or platter; cover with foil to keep warm.  Dig out the stems from the herbs.  CAREFULLY pour the veggie/stock mixture into a strainer with a bowl underneath it.
  7. Add the veggies to a blender or food processor and puree away!  Pour the stock you saved into a sauce pan.  Bring it to a boil on medium-high heat.  Once the stock starts to boil, add all of the vegetable puree and whisk it together to make your gravy.  Turn the heat down to low and let this simmer until you’re ready to eat.  This makes for a super healthy gravy with no added fat!  Shred the meat with two forks and top with the gravy.  I could seriously just dip bread in the gravy and be completely happy, but let’s not talk about that!
  8. Serve this with the traditional carrots and potatoes …OR…be weird like me and serve it with peas and carrots!

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