Description
A juicy, flavorful pot roast recipe featuring juicy beef, rosemary and mushrooms.
Ingredients
Scale
- 2–4 lb beef pot roast cut (chuck or bottom round)
- 2 medium carrots, sliced (or baby carrots)
- 3 turnips, diced
- 1 small onion, diced
- 6 medium red potatoes, diced
- 2 sticks celery, diced
- 1 can sliced mushrooms partially drained
- 1/4 cup of marinara or tomato sauce
- 1 cup beef broth
- 1 1/2 Tablespoons Worcestershire sauce
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 2 garlic cloves, minced
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet, briefly sear beef roast on all sides in olive oil. This will lock in the juices.
- Place a liner in the slow cooker and add all veggies, reserving the mushrooms.
- Place beef roast on top of veggies.
- Combine mushrooms, marinara, beef broth, Worcestershire sauce, garlic, herbs and spices in a small bowl and pour over the top of the roast in the slow cooker.
- Cover and cook for 8 hours on low.
Notes
- Our grocery store sells a “soup mix” of carrots, celery, onion, turnip, and potato for $2. If you can find a mix like that, feel free to use it or swap in your favorite starchy vegetables.
- Gluten Free: This should be gluten-free. (As always, check each ingredient for hidden sources of gluten.)
- Dairy-Free: this is dairy-free
Nutrition
- Serving Size: 6