Slow Cooker Pot Roast with Root Vegetables

Gluten Free; Nutritious and Delicious

Yield: 5 servings

Preparation Time: 15 min; Cook: 5 hours 15 min

Ingredients

2 pound chuck roast

coarse sea salt

2 tablespoons olive oil

1 1/2 pounds red potatoes

1 yellow onion, diced

3 celery stalks, roughly chopped

3 carrots, peeled and roughly chopped

6 cloves garlic, roughly chopped

1 tablespoon fresh thyme, chopped, plus more for garnish

1 bay leaf

2 1/2 cups low sodium beef broth

3 tablespoons gluten free Worcestershire sauce

Nutrition Facts

Yield: 5 servings

Approximate Nutrient Content per serving:

Calories: 461

Calories From Fat: 189

Total Fat: 21.7g

Saturated Fat: 6.5g

Cholesterol: 108.8mg

Sodium: 675mg

Total Carbohydrates: 31.7g

Dietary Fiber: 4.2g

Sugars: 6.4g

Protein: 65.8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Season both sides of the roast with salt. Heat 2 tablespoons olive oil over medium-high heat in a skillet. Sear the chuck roast for 4 to 5 minutes on each side.

Place the roast in the slow cooker. Surround with the vegetables and bay leaf and sprinkle garlic and thyme on top. Add the broth and Worcestershire sauce. Cook on low for 5 to 6 hours

Remove the bay leaf. Remove the roast and vegetables from the liquid and arrange on a platter. Top with additional freshly chopped thyme.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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