Slow Cooker Garlic Herb Pot Roast

Source: The Whole Cook

One-pan meals or quick-to-fix dinners are a great go-to for your family or Food Tidings meal gifts that are mid-week. Or, sometimes, using the slow-cooker for "fix-it-and-forget-it" meals is a better option to go with. Put ingredients into the slow-cooker or Instapot in the morning, let it cook, stew and marinate all day into a juicy, tender pot of goodness while you get your to-do list done! There’s such a satisfying feeling when you arrive home or get back to the kitchen with a yummy aroma greeting you and filling the air with productive and accomplished vibes.

This super easy pot roast recipe cooks in the slow cooker with carrots, onions, and an incredibly delicious garlic herb gravy! The finished meat is fall apart tender. Serve over mashed potatoes (or add the potatoes to the slow cooker if you prefer) for the ultimate comfort food meal.

Don’t feel rushed, so the meat doesn’t either. Cooking your meat on low for 7 to 8 hours gives you tender meat that shreds easily. Other methods can be used, but this is a tried and true way to ensure tenderness that falls apart in such a pleasing way.

These simple ingredients make an easy, satisfying meal – hearty and comforting for the new parents, a friend recovering from surgery or the family who needs a little meal hug.

Also, the whole thing is Whole30, gluten free, and dairy free; just the thing for sensitive eaters (or anyone!) who needs some good, tasty protein.

Source: The Whole Cook

Slow Cooker Garlic Herb Pot Roast

Ingredients

· 3 - 3 1/2 lbs boneless beef chuck roast

· 2 tbsp olive or avocado oil

· 1 lb baby carrots, Can use large carrots cut into 3-inch sticks if preferred.

· 1 medium white or yellow onion, 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

OPTIONAL: 1 LB MEDIUM GOLD POTATOES, QUARTERED (OMIT IF SERVING POT ROAST OVER MASHED POTATOES)

OPTIONAL: FRESH CHOPPED PARSLEY OR THYME FOR GARNISH

Instructions

1. Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.

2. Place your browned beef in the bottom of your 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7 to 8 hours.

3. Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over mashed potatoes and top with fresh chopped parsley or thyme.

Thank you to The Whole Cook, we appreciate sharing one of her tasty recipes with our Food Tidings community!