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Slow Cooker Pot Roast
It’s a Sunday tradition in our home…and YES, I still LOVE, and use my slow cooker several times each week, especially throughout the colder months.
I’m having such a hard time as a cookbook author/food blogger/recipe creator, as far as this debate goes because I know that EVERYONE seems to love their instant pot right now…BUT I truly haven’t fallen for it yet.
(I LOVE that you LOVE your instant pots though, and maybe you can leave me some tips in the comments, so I learn to love mine more!?)
For me, the beauty of a crockpot is having a plan in the morning…when I’m full of energy and lots of ambition…throw some stuff in there, and eat *well* in the evening!
The instant pot requires a person to actually get in the kitchen in the evening and still needs all that hands-on time.
I have SIX kids and work full time on my own business, AND I’m pretty much the only person in charge of meals at my house.
Often by dinnertime, I don’t want to go program an Instant pot…go through that whole thing.
The day has typically beaten me down by 5 pm, I’m often still running kids around…
For this reason, the Crock-Pot / slow cooker is truly my saving grace during the school year.
Best cuts for roasting are chuck, brisket or round, preferably grass-fed. I buy grass-fed beef when it’s on sale, and stock the freezer.
Makes about 6 servings
- 2.5-3 lbs beef roast
- 1.5 lbs. baby potatoes, halved if larger
- 2 large carrots, peeled and sliced into 1-inch pieces
- 2 large parsnips, peeled and sliced into 1-inch pieces
- 1 cup beef bone broth/stock
- 1 large yellow onion, chopped
- 3-5 fresh garlic cloves, crushed
- 1 Tbsp tomato paste
- 1 Tbsp pure maple syrup
- 1 Tbsp high-quality balsamic vinegar
- 2 tsps Italian seasoning
- 1/2 tsp onion powder
- 2 tsps garlic powder
- 1 tsp gluten-free flour
- 1 Tbsp water
- 2 Tbsps avocado oil, or olive oil
- 1/4 teaspoon black pepper
- 2 tsps sea salt
- 2 Tbsps fresh chopped parsley leaves