Slow Cooker Pot Roast

Fall is here!  Well, not exactly, but now that it's September we can start burning our pumpkin spice candles and making more cool-weather recipes.  After suffering through a summer (and morning sickness) filled with 100+ degrees heat with sporadic humidity, I welcome the change with open arms. 

I made this delicious pot roast recipe adapted from Crepes of Wrath a few weeks ago and am starting to crave it again!  It is a great option for a Sunday night meal, especially since it cooks throughout the day and quickly fills your house with a delicious, comforting smell.  I recommend that you use your extra time saved by not slaving away in the kitchen by catching up on Breaking Bad.  Or Dexter.  Or True Blood...but that's just my opinion.

I like this recipe because it is made with real, minimally processed ingredients.  It contains canned tomato paste, but unlike a lot of other slow cooker pot roast recipes, it is made of the real deal (read: no onion soup mix here!).

One recommendation: only make this recipe if you can keep the temperature on low for 8-10 hours.  If you cook it too hot, it may make the beef less tender.

I use organic ingredients when it matters - animal-based products, dairy, and produce that is more likely to be pesticide-laden when grown conventionally, such as tomatoes.

Ingredients:

3-4 lb. (organic, grass-fed) boneless chuck roast
32 oz. organic low sodium beef broth or stock
1 6-oz can organic tomato paste
1/4 cup balsamic vinegar
1 T. honey
2 tsp. smoked (or regular) paprika
3 tsp. allspice
2-3 large sprigs rosemary
3 medium sized carrots, coarsely chopped
1 large onion, thinly sliced
1-2 lb. potatoes, diced (~3 medium potatoes)
Salt and pepper to taste

Instructions:

Spray your crock pot with Pam/cooking spray, rub with butter, or line with a crock pot liner.  Pour the beef stock/broth, tomato paste, vinegar and honey into the crock pot.  Stir in the paprika, allspice, salt and pepper. 

Toss in half the vegetables and place your chuck roast on top of everything.

Toss the rest of the vegetables and stir everything together as best you can, ensuring that the beef is mostly submerged in broth.  Top with rosemary.

Set the crock pot on low and cover.  Let cook for 8-10 hours on low.  If you can, check it every so often and give it a stir, although this is not necessary if you are not home.  Look, yummy!

When ready, move the roast to a cutting board and slice to serve.  Serve with vegetables and broth.  I placed it atop brown rice noodles and served with a fresh green salad.

Veggies, whole grains, sustainable meat and lots of flavor - plus, it's easy!

Enjoy!

*M*