Slow Cooker Pot Roast with Mashed Root Vegetables
Pot roast is the ultimate winter comfort food. Flavored with hearty vegetables, garlic, thyme, and rosemary, it’s hard to go wrong with this easy “forget about it all day” slow cooker meal. Serve with Mashed Root Vegetables (recipe below) or your favorite side - you’ll want to soak up every bite of this delicious gravy! This recipe is easily doubled for a crowd, and leftovers are perfect for stocking your freezer.
Source: Macrostax
Ingredients
- beef chuck roast
- teaspoon salt
- teaspoon pepper
- tablespoon canola oil
- medium yellow onions
- peeled and quartered
- whole carrots
- peeled and chopped into 1-inch pieces
- stalks of celery
- chopped into 1-inch pieces
- garlic
- peeled and roughly chopped
- beef broth
- tablespoons tomato paste
- teaspoon dried rosemary
- teaspoon dried thyme
- Salt and pepper
- Garnish: fresh rosemary
- medium Yukon gold potatoes
- peeled and diced into 1-inch pieces
- medium carrots
- peeled and diced into ½-inch pieces
- medium turnips
- large sweet potatoes
- teaspoon onion powder
- teaspoon garlic powder