Slow Cooker Pot Roast with Vegetables

Pot roast is one of my favorite comfort foods and I like to try different ways of cooking them. I like to change up seasonings and the vegetables used. I have beef roast recipe that I posted during my 31 Days from last year which is very simple and delicious but this is more a traditional pot roast.

Slow Cooker Pot Roast with Vegetables

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 3 pound chuck roast
• 1 Tablespoon oil
• To taste salt
• To taste pepper
• 1 pound carrots, sliced into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, minced or pressed
• 2 Tablespoons quick cooking tapioca
• 3/4 cup low sodium beef broth
• 1 Tablespoon white wine vinegar
• 2 beef bouillon cubes
• 2 cups cooked Italian or cut green beans

Cooking Directions

1. Heat oil in a large skillet. Season all sides of the roast with salt and pepper.
2. Brown roast in oil. This will take 5-10 minutes per side.
3. While roast is browning place the carrots in the slow cooker and sprinkle with the tapioca.
4. Place the browned roast on top of the carrots.
5. Sauté the onion and garlic in the same skillet as the roast.
6. Pour the beef broth and vinegar in the skillet and scrape up any browned bits with a wooded spoon.
7. Add the beef bouillon cubes and pour over the roast.
8. Cover and cook on low heat for 8-10 hours or on high for 5-6.
9. Remove roast from the slow cooker, cover and keep warm.
10. Add the cooked green beans to the veggie mixture, cover and cook for another 15 minutes to let the flavors marry.
11. Skim fat from the pan juices and serve over the roast.

You may also like:

• Slow Cooker Beef Stew
• Shredded Pork in a Green Chile Sauce
• Swiss Steak

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