Slow Cooker Beef Pot Roast
Slow Cooker Beef Pot Roast. A super yummy slow cooker meal that is full of flavour.
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Servings: 8
Calories: 383kcal
Ingredients
Pot Roast
- 3.3 lbs topside roast
- 1 tablespoon arrowroot or tapioca flour
- 2 tablespoons water
- 6 carrots cut into medium pieces
- 2 onions quartered
- 1/2 cup Worcestershire sauce see below
- Sea salt and pepper
Instructions
- 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.
Notes
WORCESTERSHIRE SAUCE
INGREDIENTS- ½ cup raw unfiltered apple cider vinegar
- 2 tablespoons water
- 2 tablespoons coconut aminos
- 2 tablespoons coconut vinegar 'balsamic style'
- ¼ teaspoon ground ginger
- ¼ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground cinnamon
- ⅛ 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.
Nutrition
Serving: 1serve | Calories: 383kcal | Carbohydrates: 11g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 408mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7681IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 5mg