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? #CrockpotWednesday! 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.

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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.

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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!

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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!

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Find the full recipe below.

Pot Roast and Vegetables Recipe Photo

Download your printable recipe here!

I hope that you are all loving your recipes this week! See you again soon!

5 Comments

  • Cindy June 15, 2016 at 11:06 pm

    I really can’t wait to try this one!! It looks fantastic!! I’ll have to go to the grocery store tonight and get everything to make it for tomorrow!! 😀 I making tilapia and roasted zucchini tonight! 👍🍽

    Reply
  • Aunt Roxy June 16, 2016 at 12:08 am

    This looks so yummy. I’m going to try it soon . Keep those healthy meals coming niece !

    Reply
    • Sam June 24, 2016 at 6:47 pm

      Thank you! It’s definitely something that I’m passionate about, so they’ll keep coming!

      Reply
  • Lorraine June 16, 2016 at 8:48 pm

    This is definitely going to be DINNER!!

    Reply
    • Sam June 24, 2016 at 6:47 pm

      Did you end up trying it? I’m so excited!

      Reply

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