Tuesday, March 19, 2013

Crock-pot Beef Roast

March is always the time of year you will find me doing a roast. All the spring vegetables are in season and they add so much flavor. We had a get together at our place for St. Patrick's day, so it was the perfect time to do a roast for all the meat lovers. So simple to make. Just throw it in the pot and enjoy the party with the rest of them. 

Gluten-Free Crock-pot Beef Roast
4-7 lb pot roast (any roast cut is fine)
1 TBSP canola oil
1 TBSP garlic powder
1 TBSP onion powder
1 tsp chili powder
1 TBSP salt
1/2 TBSP pepper
1/2 TBSP Italian seasoning
1 sweet onion
3 cloves of garlic minced
1 cup chopped carrots or baby carrots
1 cup mushrooms
1 sprig of thyme
1 bay leaf
1/2 cup water

In a small bowl mix together garlic powder, onion powder, chili powder, salt, pepper, and italian seasoning. Rub it all over your raw roast. In a large pan, add 1 TBSP canola oil and heat up over medium high heat. Sear your roast on all sides in the pan until it is golden brown. Usually just 2 minutes a side. This will help sear in the flavor while it roasts. 
Add the seared meat to a large crock-pot. Top with all your chopped veggies, and pour in any remaining seasonings that are left in the pan or bowl. Add 1/2 cup water and top with bay leaf and thyme sprigs. 
Cover and cook on high for 4-5 hours or low for 8-9 hours.  Adjust seasoning with salt and pepper if needed.


  1. How do you get your crock pot meat to not be dry? No matter what I do it ends up tasting like sawdust!

  2. Dry means you are overcooking it. Also I turn mine every hour to keep it covered in the basting juice. It is always moist and juicy.

  3. Also searing it first before putting it in the crockpot keeps the juices in. Always make sure to sear the meat!

  4. Now that's just a pot of deliciousness!! Looks like something my family would devour in one sitting. :)


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