Slow Cooker Beef Roast and Vegetables

Slow Cooker Beef Roast and Vegetables

Pot roast is one of those dishes that gives me a vivid memory of colder weather - slow cooked beef with lots of root vegetables, warm and hearty., with the rain softly coming down outside. Turns out, this type of meal is perfect for a clean living lifestyle and works out really well in a slow cooker. I have thought about ways to make a slow cooked beef roast for quite some time and decided to get a thick piece of beef roast since I had all the vegetables already at home. I have a soft spot for large cuts of thick, tough meat because when slow cooked the meat will literally just fall apart. For those of you looking to have a good hearty meal with very little effort, this is right up your alley. Just toss all the ingredients into a crock pot, go to work and voila - a delicious clean eating meal you can eat off of for days. 

2-3 pounds eye round beef roast, fat trimmed off

Dry rub: 2 tablespoons granulated garlic, 2 tablespoons chili powder, 1 teaspoon dried mustard powder, 1 teaspoon dried oregano, 1/4 teaspoon dried black pepper, and 1/2 teaspoon sea salt

3-4 red potatoes, cubed into 1/2 inch chunks

2 large carrots, peeled and cut into 1 inch chunks

1 small white onion, cut into 1/2 inch chunks

2 celery stalks, ends trimmed and cut into 1 inch chunks

This was dry rubbed over night and I took it out as I prepped the vegetables. 

This was dry rubbed over night and I took it out as I prepped the vegetables. 

Combine all of the spices together in a bowl and mix well. The night before you want to make this meal, trim off the excess fat from the beef roast. Dry rub the roast so every surface is covered by the dry rub mixture, stick into a plastic bag, push out all the air and stick into the fridge.

MEG'S TIP: If you do not have the time to dry rub it over night, go ahead and dry rub the meat right as you are prepping the vegetables. It is totally okay to do this but the longer the dry rub is on the meat, the more time the flavors get to rest on the meat.

I have a love affair with red potatoes - there is no need to peel the skins off and they hold their integrity really well when slow cooked or baked. 

I have a love affair with red potatoes - there is no need to peel the skins off and they hold their integrity really well when slow cooked or baked. 

Get out your crock pot and remove the lid. Start prepping all of you vegetables and toss them into the bottom of the crock pot. Spread evenly in the bottom to create a bed for the meat to rest on. 

Place the beef roast right on top of all of the veggies. No need to add any liquid - the fat marbled within the meat will render off and the juices will go straight into the veggies. 

Set the slow cooker to low for 8 hours. Once it is ready, use two forks and pull the beef roast apart - it should be very tender and will fall apart.

Scoop out of the meat and vegetables, pour some of the drippings over it and enjoy!

MEG'S AFTERTHOUGHTS: For those of you who are picky about veggies, you can easily change out the veggies on this. Just know that you need a vegetable that will not turn to complete mush when slow cooked for 8 hours. If you do not like onion, do not add onions - same goes for celery, etc. 

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