Slow Cooker Pot Roast!
Rainy nights and slow cookers were made for each other.
Keeping hearty meals healthy is easy with a little help. This Pot Roast recipe is pretty easy to assemble and you can come home to a hot cooked meal after a long day at work. We're watching the carbs, so we eliminated potatoes and added a nice salad. Our son LOVES bread and he gets his carbs in too!
1 cup warm water
1 tablespoon beef bouillon
4 ounces dried porcini mushrooms, moistened and chopped into small pieces
2 cups of organic cherry tomatoes
6 carrots peeled and cut into 1 inch pieces
1 large onion, coarsely chopped
3 garlic cloves, minced
2 bay leaves
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1/4 cup butter, cubed
1/3 cup flour (if you like gluten free, try almond flour!)
1/4 teaspoon salt
In a 5- or 6-qt. slow cooker, mix water and beef bouillon; add mushrooms, tomatoes, carrots, onion, bay leaves and garlic.
Sprinkle roast with salt and pepper; transfer to slow cooker.
Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast to a cutting board and cover with foil.
Strain cooking juices, reserving vegetables. Skim fat from cooking juices.
In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices.
Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in cooked vegetables. Serve with roast.