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All Recipes

All Recipes

Slow Cooker Pot Roast and Root Veggies

SlowCooker Pot Roast and Root Veggies 600x600

Prep: 15 minutes | Cook: 6 to 8 hours | Servings: 6

Nutritional Info | Calories: 425 | Protein: 48 | Fat: 19 | Carbs: 17

Dairy-Free, Gluten-Free, D.TOX

INGREDIENTS

  • 1 tbs. coconut oil
  • 2½ lb. boneless beef chuck roast
  • 2 cups peeled, sliced carrots
  • 2 cups peeled, sliced parsnips
  • 2 stalks celery, chopped
  • 1 medium onion
  • 2 cloves garlic, peeled, diced
  • 1½ cups water or beef broth
  • 1 tsp. rosemary (dried or fresh)—parsley could work too!
  • 1 tsp. dried basil
  • Salt and pepper to taste

DIRECTIONS

  1. Melt coconut oil in the skillet. Pat dry the roast and then place on hot skillet. Brown all sides of roast over high heat for approximately 3 to 4 minutes per side.
  2. Place the roast in the slow cooker and add the other ingredients.
  3. Cover and cook on low setting for 6 to 8 hours, or until meat is tender (you could also cook on high for 4 to 5 hours, however, roast may not be quite as tender).
  4. Use tongs or a slate spoon to remove roast and veggies.

OFFICIAL SPONSORS

*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.