Slow Cooker Pot Roast

Slow Cooker Pot Roast

Flavorful, slow-cooked, tender beef, smothered in thick, rich gravy. It doesn’t get any more comfort-food than that! Chuck roast is perfect for slow cooking. It’s a tough piece of meat, but it’s very flavorful and well marbled, and slow cooking makes it very tender.

Slow Cooker Pot Roast
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Low-Carb, Primal/Paleo
Yield: 6 servings
Ingredients
  • 3 lb boneless beef chuck roast
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 onion, sliced
  • 2 tablespoons minced garlic
  • 1 bunch parsley
  • 1 cup beef broth
Gravy:
  • Strained cooking juices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Season the roast with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
  2. Place the roast in the slow cooker and add the onion, garlic and parsley. Pour the broth on top.
  3. Cover and cook on low for 7 hours.
  4. Remove the cooked roast to a plate. Set the slow cooker to WARM. Strain the cooking juices into a glass measuring cup, then return the beef to the slow cooker and cover, to keep warm while you make the gravy.
  5. Use a spoon to skim the fat layer off the top of the cooking juices. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer to a medium saucepan. Heat over medium heat, and continue to simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
  6. Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.
Notes
I've experimented with browning the beef before placing in the slow cooker and have found that it makes very little difference to the final outcome, so I skip this annoying step.
Nutrition Per Serving
Serving size: 5oz cooked, lean and fat eaten, with 2 TBS gravy; Calories: 447.9; Fat: 28.2g; Carbohydrates: 0g; Sugar: 0g; Sodium: 372mg; Fiber: 0g; Protein: 42.6g

 

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