Does a cold night have anything better than pot roast? I don’t believe. It warms you from inside out. It fills you. Trust me, you’ll love this Slow Cooker Garlic Herb Pot Roast. In the slow cooker, this easy pot roast cooks with carrots, onions, and unbelievable delicious garlic gravy! Tender breaks down the finished meat. This recipe is not like those traditional pot roast recipes, I tried to substitute original ingredients like wine. You may ask why I use apple juice instead, right? It gives this already complex and delicious dish a hint of sweetness and a further layer of flavor. The outcome is delicious. You ‘re going to have lots of delicious gravy. Moreover, the entire thing is whole30, without gluten or milk.
3 – 3 1/2 lbs of boneless beef chuck roast
2 tbsp olive or avocado oil
1 lb baby carrots (if you prefer large carrots, you can it but cut it into 3-inch sticks)
1 medium onion (white or yellow), chopped in large chunks
2 cups beef stock
1 cup apple juice
1 tbsp tomato paste
2 tbsp garlic, minced
2 tbsp dried parsley
2 1/2 tsp salt
1 tsp pepper
1 lb of medium gold potatoes, quartered
For Garnish: Fresh parsley (chopped) or thyme
1. Add oil to a pot and heat to high heat. When the oil is warm, add the pot roast in the pan then cook until both sides are brown about 3-4 minutes on each side.
2. Place your browned beef at the base of your 6 or 7 qt slow cooker. Put in the potatoes, beef broth, apple juice, tomato paste, garlic, Persil, and salt. At low temperature, combine, cover, and cook 7 to 8 hours.
3. Shred the finished pot roast using two forks and add to the slow cooker. Check the flavor. If desired, add additional salt or pepper. Top with fresh chopped parsley or thyme and serve with Light & Creamy Mashed Potato.
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