So I’ve been neglecting some of you and I’m sorry – but you’ll be happy to know that ends today. Many of you have been requesting crock pot/slow cooker recipes, and I’m finally getting around to it. You see, I’ve never been a big crock pot user. I have 2 of them, but they stay buried deep in my cabinets, unless I’m making homemade greek yogurt. I think the last time I actually cooked a meal in one was at least three years ago, if not longer. But it’s not that I don’t like them, I just never think of it. Also, I don’t always plan my meals way ahead, so for me it’s usually easier to see what I have in the fridge and throw something together for dinner on the fly.
But there is something to be said for the “set it and forget it” convenience of a crock pot. Walking in after a long day to a delicious smelling home, and a meal ready to serve definitely has it’s perks! In addition, it doesn’t have to be an elaborate recipe to taste amazing. Take this pot roast recipe for example, I made it simple on purpose, just to see how it would come out. It’s delicious, hearty, and Whole 30 compliant – does it get any better than that?? I think not.
One issue I’ve always had with crock pot cooking is having to brown the meat first, saute onions, or whatever. It always seemed like if I was going to dirty a pot anyway, why not just cook my meal in it? Some of the recipes I have coming up don’t require that extra step, this one I’m afraid, does. You really need to sear your meat to get some flavor in the broth. I suppose it will still work if you don’t, but I don’t think you’ll get the same depth of flavor.
I roasted my rutabaga separately and served it with the pot roast, but you could also add it directly to the pot during cooking to make things easier. The one thing I would have added had I not been doing the Whole 30 this month is some red wine. If you are low carb, you can omit the carrots and serve this over a cauliflower mash – maybe a splash of heavy cream….awesome. You can also add mushrooms if that’s your thing (I recommend sprinkling some fresh thyme over it before serving if you do – because thyme and mushrooms are sublime together). So you get the point, this is a basic recipe to get you started – and it’s delicious as is, but there are many many variations you can experiment with just to keep it interesting. Go nuts. :)
And as always, we love hearing about your concoctions, so please do share in the comments if you have a favorite version of your own!
- Approximately 2.5 lb chuck roast
- salt and pepper to taste
- 2 cloves of garlic, roughly chopped
- ½ cup onion, roughly chopped
- 2 cups chopped celery
- 1 cup baby carrots (or chopped carrots)
- 2 cups of water or broth
- (optional) 1 cup red wine
- 2 Tbl fresh parsley, chopped
- Season your roast with salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit - be aware that you may have to add more liquid to cover it)
- Add everything but the parsley to the pot and cover. Cook on high for five hours.
- Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
Also, you don't need a crock pot or slow cooker to make this recipe - if you choose, you can add all of the ingredients to a large pot and simmer on the stove (low heat), covered, for about 3 hours or until the meat is tender. Enjoy!
For more great recipes, download your copy of The Gluten Free Low Carber today!
Also, don’t forget to download your copy of IBIH Autumn Recipes 2013 – 25 low carb and gluten free recipes for Fall!