Easy Slow-Cooker Pot Roast

• Gluten free

• Meat

  • 2 lbs Chuck, boneless Roast

• Produce

  • 2 cups Baby carrots, whole
  • 2 Bay leaves
  • 3 stalks Celery
  • 1 tbsp Garlic
  • 2 tsp Garlic powder
  • 1 Onion, medium large
  • 8 Potatoes, red new
  • 1 tbsp Rosemary, Fresh

• Canned Goods

  • 2 1/2 cups Beef broth, low sodium

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/2 tbsp Paprika

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on epicurious.com

Description

Ingredients

• 1/2 tablespoon paprika
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 pounds boneless chuck roast, trimmed
• 1 tablespoon extra virgin olive oil
• 2 cups whole baby carrots
• 1 medium onion, cut into large dice
• 3 stalks celery, chopped
• 8 red new potatoes, quartered
• 2 1/2 cups low-sodium beef broth (I like Pacific Organic)
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced garlic
• 2 bay leaves

Directions

• Preparation To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast. In a small bowl, whisk together the beef broth, vinegar, and garlic. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving. No Slow Cooker, No ProblemPreheat the oven to 325 ̊F. Follow the recipe as directed but instead of placing the seared roast, vegetables, and broth mixture in a slow cooker, place them in a large roasting pan. Cover the roasting pan with aluminum foil and bake until the meat is fork-tender, 2 to 3 hours. From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.

Nutrition