Monday, August 4, 2014

Clean Eating Pot Roast (complete meal)

Yesterday was Sunday.

It was overcast and rainy.

The kids napped.

Do I have to say more? Thats all I really need to have lined up to feel like a crock pot meal is in order.

I love my crock pot. I don't use it enough - that's for sure. I can throw dinner together in the morning (or at nap time) and have the house clean before dinner gets served. It makes me feel put-together and organized, a small miracle these days!

Being as it was Sunday, I decided to make a pot roast. CLEAN, of course!

Now, this seems simple. But my family can attest to the fact that I've screwed up many a crock-pot-roasts. I didn't learn to cook roasts this way, so I've definitely been experimenting. Yesterday I found my winner!



Here is the recipe! 

Ingredients
1 Cup Beef Broth
2-3 lb chuck roast
salt 
pepper
6-8 medium carrots 
1 onion
2 cloves garlic 

I also made (out of the crock pot) potatoes and asparagus. For that, you'll need: 
4-5 red potatoes 
asparagus (I used 1 bunch) 
olive oil
garlic 
salt 
pepper
rosemary 

Directions for roast: 
Pour beef broth in crock and turn on low. 
Salt and pepper roast, and add to crock pot. 
Chop garlic and onions. Add to top of roast. 
Peel and slice carrots. Place around roast. 
Cover crock pot and cook on low for 6-8 hours. 

Directions of potatoes and asparagus
Preheat oven to 400. 
Wash and cut potatoes. 
Boil for about 10 minutes. (I've found this helps them cook all the way through better). 
Drain potatoes. 
On a cookie sheet covered with aluminum foil, pour out potatoes. 
After washing and cutting asparagus, add those to the cookie sheet. 
Drizzle with olive oil, and season with salt, pepper, garlic and rosemary.