Slow Cooker Pot Roast With Root Vegetables Recipe

Name: Slow Cooker Pot Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds bottom round roast beef; 1 1/2 teaspoons sea salt plus more; 1 teaspoon ground black pepper freshly, plus more; 2 carrots cut into 3-inch pieces; 2 celery stalks cut into 2 inch pieces; 1/2 pound turnips cut into wedges; 1 yellow onion medium, sliced; 5 cloves garlic chopped; 2 cups beef broth; 1 teaspoon fresh thyme leaves; 1 teaspoon rosemary chopped

Servings: persons

4 pounds bottom round roast beef
1 1/2 teaspoons sea salt plus more
1 teaspoon ground black pepper freshly, plus more
2 carrots cut into 3-inch pieces
2 celery stalks cut into 2 inch pieces
1/2 pound turnips cut into wedges
1 yellow onion medium, sliced
5 cloves garlic chopped
2 cups beef broth
1 teaspoon fresh thyme leaves
1 teaspoon rosemary chopped

1
Season your beef with salt and pepper then place into you slow cooker set to medium.
2
Add carrots, celery, turnip, onion, and garlic.
3
Pour in beef broth then top with thyme, rosemary and about 1/2 teaspoon of salt and pepper.
4
Set for 6-8 hours.
5
Remove the meat then slice (or fork apart) then top with the vegetables.
6
Pour the juice over and serve.
7
Cindy's Tip: I like to turn some of the juice into a gravy. Just ladle into a small saucepan and bring to a boil. Whisk in a little arrowroot powder to thicken and any of your fresh herbs then taste for any additional salt and pepper. Transfer to a gravy boat then pass around the table.

1189

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds bottom round roast beef, 1 1/2 teaspoons sea salt plus more, 1 teaspoon ground black pepper freshly, plus more, 2 carrots cut into 3-inch pieces, and more.

Yes, Slow Cooker Pot Roast With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pot Roast With Root Vegetables

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