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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.