Slow Cooker Pot Roast


Pot roast is a big deal in my family. Everybody has their own recipe but I want to come up with something a little different. It’s common in my family to add bottle wine to the gravy and some flour to thicken it up. I wanted to make a recipe for the slow cooker that was also Paleo and whole 30 friendly. The biggest changes I made was using vegetables to sweeten the gravy and also thicken the sauce at the end.

Ingredients:
3 meat (Chuck roast is a good cut for this)
1 onion sliced thin
4 cloves of garlic sliced in half
15 oz chicken broth
2 tablespoons olive oil
4 carrots cut into rounds
1 tablespoon dried parsley
2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder

Start by heating a large pan with olive oil. Once the oil is hot and onions and garlic. Sauté the onions and garlic until they begin to become translucent around 3 to 4 minutes. Next season the meat with the salt, pepper, onion powder, garlic powder, and parsley. Place the meat in the pan to brown each side. That should only take about a minute, you’re only searing the outside not cooking the meat. When the meat is finished remove and let it rest on a cutting board. To the onions and garlic in the pan add chicken broth and balsamic vinegar. Bring the liquid to a boil making sure to scrape the bottom of the pan as you cook. While the liquid is cooking down you can start to prepare the slow cooker. Place the cut up carrots at the bottom of the slow cooker. Then put the meat on top of the carrots. Finally pour all the liquid with onions and garlic that’s in the pan on top of the meet. Place the lid on the slow cooker and cook on low for eight hours. Sliced thin and serve.

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