Slow-Cooked Italian Pot Roast and Veggies
I love meals that I can just stick in the Crock Pot and they just cook themselves. This one is a family favorite and can be used later in the week to make tacos if you have leftovers.
Gluten Free & Dairy Free
Ingredients:
1 (2-pound) eye-of-round beef roasts
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 lb. carrots, peeled and cut into 2-inch chunks
1 sweet potato, peeled and cut into 2-inch chunks
1/4 lb. new potatoes, halved
1/2 onion, chopped
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/2 (14.5-ounce) can reduced-sodium beef broth
1 1/2 tbsp water
1 1/2 tbsp arrowroot powder
1 (2-pound) eye-of-round beef roasts
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 lb. carrots, peeled and cut into 2-inch chunks
1 sweet potato, peeled and cut into 2-inch chunks
1/4 lb. new potatoes, halved
1/2 onion, chopped
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/2 (14.5-ounce) can reduced-sodium beef broth
1 1/2 tbsp water
1 1/2 tbsp arrowroot powder
Directions:
1. Rub the roast evenly with salt and pepper. Heat oil in a Dutch oven or pan over medium-high heat. Brown the roast on all sides, about 10 minutes. Transfer the roast to a 5- to 6-quart slow cooker.
2. Add the carrots, sweet potato, new potatoes, onion, garlic, tomatoes, and beef broth to the slow cooker.
3. Cover and cook on low for 8 hours or until the roast is tender. Remove the roast and veggies from the slow cooker.
4. In a small bowl, whisk together the water and arrowroot powder. Add the mixture to the juices in the slow cooker. Cook, uncovered, on high for 5 minutes or until thickened.
5. Serve the beef and veggies drizzled with the gravy.
1. Rub the roast evenly with salt and pepper. Heat oil in a Dutch oven or pan over medium-high heat. Brown the roast on all sides, about 10 minutes. Transfer the roast to a 5- to 6-quart slow cooker.
2. Add the carrots, sweet potato, new potatoes, onion, garlic, tomatoes, and beef broth to the slow cooker.
3. Cover and cook on low for 8 hours or until the roast is tender. Remove the roast and veggies from the slow cooker.
4. In a small bowl, whisk together the water and arrowroot powder. Add the mixture to the juices in the slow cooker. Cook, uncovered, on high for 5 minutes or until thickened.
5. Serve the beef and veggies drizzled with the gravy.
Serves: 5 Calories: 425
I found my inspiration for this recipe from the book 28 Days of Clean Eating: The Healthy Way to Kick Dieting Forever. It has changed how we eat and what we buy at the grocery store! I love it!