Slow Cooker Pot Roast and Vegetables

Don’t you just love Wednesday? It means the work week is halfway over, and you’re well on the way to the weekend baby. One thing I don’t love about Wednesday? That midweek SLUMP. Sometimes I just don’t feel like doing a thing, but I still have myself and a family to feed over here.

The solution? Crockpot Wednesday! It makes getting through the day just a little bit more satisfying, knowing that dinner is practically just waiting for you to run home and eat it. And, more often than not, the recipe makes a little more than we can eat for 2 meals, so there is always leftovers to use on the weekend! LOVE IT.

Did you miss last night’s recipe? It will be coming to the blog soon, but for now you can find it on Instagram! Click the icon at the top of the page or follow me @thesamanthaelaine

Today’s recipe is a classic favorite, made just a little bit lighter- Pot Roast and Vegetables. Served on a bed of spinach and you’ve got yourself a healthy little meal right there. And the best part- it’s so easy!

To prepare it, chop your veggies first. The carrots might have been done in your meal prep, which was posted on instagram on Saturday. I chopped the ends off mine, then cut them into thirds. the larger, wider end I sliced in half as well.

The potatoes, onions. and garlic I like to chop fresh the day of and there are a couple of reasons why. First, the potatoes will oxidize and turn a funny brown color. Yuck. Definitely not what you want. Second, when I prepare and store garlic and onions, they tend to make my entire refrigerator and everything in it smell like them too. Mmm…exactly what I want in my peach Greek yogurt.

The best way to do this recipe is to start it in the morning before you take off for work. First, whisk the cornstarch and water together in the slow cooker. Combine the vegetables into the bottom of your slow cooker and season with salt and pepper. Place the beef chuck roast on top and season with Worcestershire, thyme, salt and pepper. Turn the heat on low and let cook for 8 to 10 hours. That’s it!

When you’re ready to eat, pull you meat and vegetables out of the liquid that has formed. Serve atop a bed of spinach and enjoy!

Slow Cooker Pot Roast and Vegetables

Print Recipe

The easiest, healthiest classic pot roast recipe around! Deliciously seasoned and melts in your mouth.

• Author: Samantha Elaine
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Entrees
• Method: Slow Cooker

Ingredients

Scale 1x2x3x

• 1 tbsp cornstarch
• 3 medium carrots, chopped into 2 inch long pieces
• 1 onion, diced
• 2 sweet potatoes, cut into 8 pieces each
• 4 garlic cloves, chopped
• 3 lb beef chuck roast
• 2 tbsp Worcestershire sauce *
• 1 tbsp dried thyme
• 6 cups spinach leaves

Instructions

1. Whisk the cornstarch and 2 tbsp cold water together in the slow cooker. Combine the vegetables into the bottom of your slow cooker and season with salt and pepper. Place the beef chuck
   roast on top and season with Worcestershire, thyme, salt and pepper. Turn the heat on
   low and let cook for 8 to 10 hours.
2. Serve atop a bed of 1 cup spinach leaves.

Notes

*To make this dish gluten-free, use gluten-free Worcestershire sauce

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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