Slow Cooker Beef Pot Roast. A super yummy slow cooker meal that is full of flavour.
If you've been following me for a bit, you'd already know I have developed quite the fondness for my slow cooker.
Prior to attempting this dish, though, I had never made a Beef Pot Roast in the slow cooker. I wasn't sure how well it would turn out - but as with most things slow cooker, there isn't too much that can go wrong!
In short: it was absolutely amazing. This recipe was so tasty that I had to share it with you.
Apart from the awesome texture of the beef, the real wow factor of this dish is the Worcestershire sauce. I found an amazing recipe for a healthy Worcestershire sauce over at Paleo Table and I have amended it slightly, with the inclusion of Coconut Vinegar 'Balsamic' Style, which can be found at your local health food shop or online.
I hope you like my recipe as much as my family and I did.
- 1.5kg (approx) topside roast
- 1 tablespoon arrowroot (tapioca flour)
- 2 tablespoons water
- 6 medium carrots, cut into medium pieces
- 2 medium onions, quartered
- ½ cup Worcestershire sauce (see below)
- Sea salt and pepper
- Add arrowroot (tapioca flour) and water to a small bowl and stir until smooth, pour into slow cooker.
- Add carrots and onion to the slow cooker, sprinkle with sea salt and pepper and mix until well coated.
- Season the roast with sea salt and pepper then place on top of the vegetables.
- Pour the Worcestershire sauce over the top, cover and cook on high for 6 hours or low for 10 hours.
- If you can, pour some of the pan juices over the roast, this will ensure that it is really moist when it is time to serve.
- Remove from the slow cooker and transfer to a plate and let it rest for 10 minutes.
- Thinly slice and serve with the vegetables and pan sauces.
½ cup raw, unfiltered apple cider vinegar2 tablespoons water2 tablespoons coconut aminos2 tablespoons coconut vinegar 'balsamic style'¼ teaspoon ground ginger¼ teaspoon ground mustard¼ teaspoon garlic powder¼ teaspoon onion powder⅛ teaspoon ground cinnamon⅛ teaspoon black pepper
- Add all ingredients to a small saucepan and whisk to combine.
- Slowly bring to a boil over medium heat, then reduce heat to low and simmer for 2 minutes.
You will have some Worcestershire sauce left over. You can keep in the fridge in an airtight jar or container.