Slow Cooker Pot Roast
An Easy and Savory Low FODMAP Comfort Food
Are you looking for a savory comfort food that is easy and delicious? Look no further than this longtime favorite:
Slow Cooker Pot Roast.
I love the convenience of being able to toss ingredients into the slow cooker in the morning, and not have to worry about cooking dinner at night. It’s ready to go as soon as we get home! Plus, the aromas that fill the kitchen during the day is worth it. Your mouth will start watering as soon as you open the door. (I'm sure my dogs think I'm torturing them by smelling those delicious aromas all day).
If you want pot roast that just melts in your mouth and explodes with flavor, be sure to not skip these important steps:
Pat the roast dry. This will remove liquid from the meat to allow for a nice Maillard Browning.
Sear the meat in a pan before placing in the slow cooker. If you desire a richer flavor and aroma then don't skip this step! This is a process known as Maillard Browning where the proteins (amino acids) and sugars will rearrange themselves to produce the golden brown color and increased aromas.
Cook the roast on low for a long period of time to dissolve the tough connective tissue for a tender roast. Keep in mind, sometimes red meat can be an irritant for people with digestive issues such as diverticulitis, gastroparesis, or IBD. However, some may be able to tolerate a roast due to the dissolving of the tough connective tissue to allow the food to be more readily digested.
Add sprigs of fresh herbs for a delicious burst of flavor!
Prep Time: 10 minutes
Cook Time: 8 hours
Beef Chuck Roast: 3 lbs
Baby Potatoes: 1 lbs
Carrots: 1 bag of baby carrots
Salt: 1/2 teaspoon
Pepper: 1/2 teaspoon
Garlic infused Olive Oil: 2 Tbsp
Water: 2 Cups
Tomato Paste: 6 oz
Worcestershire sauce: 1 tsp
Heat garlic infused oil in skillet on Medium High Heat.
Pat Chuck Roast Dry, and rub salt and pepper on roast.
Sear the roast on all sides until no longer pink, and remove from skillet.
Add potatoes and carrots to bottom of crockpot.
Place the chuck roast on top.
Turn the skillet on low heat, whisk together the water, tomato paste, and Worcestershire sauce in the skillet to also absorb the roast and garlic infused oil flavors..
Pour mixture over roast and vegetables in the crockpot. Top the roast with fresh rosemary and thyme sprigs.
Cover and set the crockpot on low for 8 hours
After 8 hours, the meat should be fork tender and the vegetables will be cooked through.
You can save leftovers in refrigerator in air tight container for up to 3 days.