Sep 3
2016

Pot Roast

Pot Roast

I love Pot Roast, especially when I can throw everything into my crockpot and go in the morning and come home to an awesome dinner. This Pot Roast was very simple and easy. All we did is cut everything up and throw it into the crockpot and let it do all the cooking. This would be a great fall dinner with some warm dinner rolls, unless you are completing the Whole 30 then no rolls. 🙂
Enjoy!!
Crockpot- Pot Roast
1 1/2 lbs. beef roast
1 tsp. salt
1/2 tsp. black pepper
1 onion, sliced
3 carrots, unpeeled and cut into small pieces
3 stalks celery, cut into small pieces
2 red potatoes, cut into small pieces
1 small butternut squash, peeled and large-diced
2 cloves garlic
1/2 tsp. dried thyme
2 Cups beef broth or water

 

Preparation

  1. Put your roast into the slow cooker (crockpot) and season your meat with salt and pepper.
  2. Add in the onions, carrots, celery, potatoes, butternut squash, garlic, thyme to the slow cooker. Top with the beef broth or water.
  3. Leave the roast to cook on low heat for 6 to 8 hours.
  4. Remove the roast, put on to a large pate or serving dish, and cover with foil. Allow to rest for 15 minutes before serving.
  5. Slice roast and divide up the veggies on to individual plates, and top with broth over the top of the roast and the veggies. Serve while still warm.

    pot roast 2

Recipe credit/adapted from: The Whole 30
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