Cooler weather calls for warm hardy meals that fill your heart and bellies with joy! This time of the year I absolutely love being in the kitchen. Making a mess, trying new and old recipes that have been in our family for generations. I love a good meal that can be spread into 2-3 days worth. Less dishes for those next couple of days sounds pretty good to me!
Today on the blog I’ll be sharing with you guys an easy yet delicious recipe for a slow cooker roast and veggies. I love how convenient a crock pot is. Sunday you’re busy watching the football game with friends? Work week really busy? A slow cooker cuts your time in half while it does all the work for you. It’s truly a great investment!
So let’s get crackin’
The night before you’ll want to season and sear the roast. On all sides you’ll want to sprinkle salt, black pepper and garlic powder. Make sure you push the seasonings into the roast.
Ideally for the next step you’ll want a cast-iron pan to sear the roast. To be honest, I don’t know why but my momma said so, so I’ll take her word for it. However, I didn’t have one so a normal pan will do.
You’ll want to put the heat at a medium-high and put 1 tbsp of butter in the pan. Wait for it to heat up and then start searing the roast. Hold it down on the bigger sides up to 4 minutes, until it has a nice brown colouring. Continue to do so until the whole roast has that nice colouring. Note: On the smaller sides make sure to only do 1-2 minutes. you might need some tongs to help hold it up like I did in the picture below.
Next, set aside roast and wait for it to cool down completely before covering it with tin foil and placing it in the fridge over night.
Once the roast is cooling off you will want to start working on those veggies! Wash, peel and cut 5-6 medium-sized potatoes into cubes, Cut 1 large sweet onion into chunks, Wash and cut 5-6 celery stalks into 1/3 and 4-5 carrots (which I didn’t have any on hand) you’ll want to wash, peel and chop into 1/3 as well. Note: This is just my preference of the sizes I typically do. I like the veggies more chunky as it will hold it’s shape longer in the slow cooker.
The following morning take out your beef wrapped in tin foil and your veggies
Then you will want to add your beef stock or veggie stock (which is what I used since I didn’t have the beef stock) and coat the bottom of the slow cooker, just so there is a nice thin layer on the bottom.
Then place the roast in the center of the slow cooker and add all the veggies around the edge of the pot. Season with salt and pepper. I like to use my hands to toss it together quickly!
Then cover and cook on low setting for 8 to 10 hours.
There you have it!! A perfectly good, tender roast that just falls apart while you’re cutting into it. I also made gluten-free gravy and mixed in the juices from the roast. It was quite yummy!
Here is the recipe and instructions below. Make sure to screen shot and try it out for your family, friends or your man!Jordana,