Slow Cooker Pot Roast

Have you noticed that many of my recipes start with “ArmyMan likes/doesn’t like” a particular ingredient or dish?

If it seems like a common occurrence- it is. It’s been a long, slow process of convincing ArmyMan that all food doesn’t come from a box. I know that growing up he ate fresh, homegrown and local veggies but sometime in his early adulthood his food choices took a turn for the worse. So, here’s another one. ArmyMan is convinced that the best possible pot roast comes from McCormick’s Slow Cooker Pot Roast Seasoning. I prefer to make my own seasoning mix to control the salt and preservatives. So, I tricked him. Told him it was the McCormick’s, he raved about how it was the best seasoning possible, then told him I’d made it. 🙂 I’m tricky like that. It’s how I got him to eat squash too- told him it was sweet potato.

{Ingredients}
2.5-3 lbs Pot Roast
1/2 yellow onion, sliced
1 lb baby carrots
4 russet potatoes, peeled and quartered
1 sweet potato, peeled and chopped
2 cups beef stock or water
Seasoning Mix:
1 tbsp onion powder
1 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp thyme
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp corn starch (optional)

{Method}

1. Place roast, potatoes. onions and carrots in slow cooker.
2. Add seasonings and stock, mix well. 
3. Cook on low for 6-8 hours or high for 4 hours, the longer it cooks, the more tender it is. 
4. If you want a thicker gravy when the roast is done, remove meat and veggies to a platter and whisk in the corn starch. 

{I didn’t add the corn starch this time, as I just didn’t feel the need. I really like College Inn’s Bold Beef Broth for this recipe. It adds an extra layer and depth of flavor that really elevates this very simple pot roast.You can make this more paleo friendly by subbing sweet potatoes and parsnips for all of the potatoes and a little molasses for the brown sugar.}