One of my very favorite cold weather meals is pot roast with root vegetables. I love the way it cooks in the Crock Pot all day, filling my home with a delectable savory aroma and the way the flavors of the meat, veggies and herbs all come together to make an absolutely mouth watering eating experience. This is a perfect warm and hearty meal to cozy up with on a chilly fall or winter evening, and goes great with a robust glass of red wine and maybe some rustic bread.
*Note: Since it’s just the three of us for Thanksgiving this year, I decided to forego our traditional feast and instead prepare this delicious pot roast and a simple pumpkin pie.
My recipe for this meal is a bit unstructured and off the cuff, especially when it comes to herbs and rubs. I mix it up often and never use measuring utensils. Luckily, this is an especially simple meal to prepare, and it can be customized to your personal preference and taste!
Pot Roast with Baby Carrots and Potatoes:
- 3-4lbs roast of your choice (I’m using chuck roast in this recipe)
- 1 bag of organic, washed and peeled baby carrots
- 1 1/2 lbs (ish) organic fingerling potatoes, chopped or thick sliced
- organic extra virgin olive oil
- minced garlic
- bay leaves
- salt and pepper
- herbs of your choice (in this recipe I’m using onion powder, dried rosemary, dried parsley)
- 2/3 c.(ish) organic chicken stock
Get your Crock Pot out and ready to be filled. Place half of the baby carrots and half of your chopped potatoes in the bottom of the slow cooker.
Make your rub, mixing your preferred amount of olive oil, minced garlic, s&p and herbs.
Place the roast on top of the vegetable layer in the slow cooker. Top the roast with the rub and spread evenly all over.
Add the rest of the vegetables on the sides and around the top of the roast and place two bay leaves on top.
Pour the chicken stock in the slow cooker, being careful not to wash th rub off of the roast.
Set your slow cooker on low and cook for 8 hours, or on high for 4 hours.