Slow Cooker Pot Roast

Last week I made pot roast with "mashed potatoes" (mashed cauliflower)

It was a pretty traditional recipe but sticking with "Against All Grain", I used that recipe for the most part. The roast came out very tender and flavorful and the "gravy" was amazing.  

Ingredients:

1 boneless beef chuck roast, 3-4 lbs (she said to tie with twine) I didn't 

2t sea salt

1/2t black pepper

2T coconut oil

1 yellow onion, halved 

6 medium carrots, peeled and cubed

3 stalks celery, chopped

1 cup chopped leeks, green and white parts

4 cloves garlic, crushed

26oz jar chopped tomatoes

1 cup chicken broth 

3/4cup burgundy wine (I left this out)

3 branches fresh thyme (I used dry)

2 sprigs fresh rosemary 

Directions:

Pat beef dry and season with salt and pepper. Place oil in Dutch oven and heat over medium heat. Add roast and brown on all sides. 

Place onion, carrots, celery, leeks and garlic in a slow cooker. Place roast on top, then add tomatoes with juice, chicken broth and wine (remember I didn't use wine).  Tie thyme and rosemary together with twine and place in pot (I just put them in without tying). Cool low for 8 hours, basting twice to keep moist.

Transfer roast to cutting board and remove twine and slice against grain or shred (I omitted this whole step)

Discard thyme and rosemary and skim any fat off top. Transfer half sauce, all onion, and half other veggies to blender and purée.  

Pour gravy back into pot and return meat. Continue cooking on low for 1-2 hours. 

Perfect winter meal! 

I got 2 (yes 2!) new cookbooks again this week. One was a present so that doesn't truly count does it?   So this weeks menu: 

Smoothies or Pumpkin Protein Waffles or Whole Wheat Bagel with egg, Bacon and Cheese

Steak kabobs, celery with peanut butter, raisins and applesauce 

Salad jars for the husband 

Southwestern stuffed chicken from 1 of the new books and cowboy beans

Also, Ole Miss is finally having a home football game so I have 3 recipes coming up for that! A little overboard?