Easy Slow-Cooker Pot Roast
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 bay leaves
- 1/2 tablespoon paprika
- 1 tablespoon chopped fresh rosemary
- 2 cups whole baby carrots
- 2 1/2 cups low-sodium beef broth (i like pacific organic)
- 2 pounds boneless chuck roast, trimmed
- 1 medium onion, cut into large dice
- 3 stalks celery, chopped
- 8 red new potatoes, quartered
- Carbohydrate 30 g(10%)
- Cholesterol 100 mg(33%)
- Fat 24 g(37%)
- Fiber 5 g(19%)
- Protein 34 g(69%)
- Saturated Fat 9 g(47%)
- Sodium 684 mg(28%)
- Calories 464
Preparation To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast. In a small bowl, whisk together the beef broth, vinegar, and garlic. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving. No Slow Cooker, No ProblemPreheat the oven to 325 ̊F. Follow the recipe as directed but instead of placing the seared roast, vegetables, and broth mixture in a slow cooker, place them in a large roasting pan. Cover the roasting pan with aluminum foil and bake until the meat is fork-tender, 2 to 3 hours. From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
Preparation To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast. In a small bowl, whisk together the beef broth, vinegar, and garlic. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving. No Slow Cooker, No ProblemPreheat the oven to 325 ̊F. Follow the recipe as directed but instead of placing the seared roast, vegetables, and broth mixture in a slow cooker, place them in a large roasting pan. Cover the roasting pan with aluminum foil and bake until the meat is fork-tender, 2 to 3 hours. From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
