Ready for Fall Pot Roast
Pot roast remains to be a signature staple of the fall season - and for good reason! As winter slowly approaches and the days become darker, a hearty, comfort-filled meal is the perfect thing to come home to. Prep this meal in the morning and six hours later you'll have a delicious meal waiting for you. Recipe & Photography by April Hamilton
- 3 Pounds Chuck Roast
- 2 Cups Low Sodium Beef Broth
- 2 Cups Water
- 5 Potatoes Cut into 1 1/2 - 2 inch cubes
- 1 Onion Sliced
- 2 Carrots Cut into 1 inch portions
- 4 Celery Stalks Cut into 1/2 inch portions
- 1 Can Low Sodium White Beans
- 1 Tablespoon Fresh Rosemary
- 1 Tablespoon Fresh Thyme
- 1 Tablespoon Fresh Sage
- 2 Teaspoon Garlic Powder
- 2 Teaspoon Pepper
Season chuck roast with pepper & garlic powder. Lay roast in your crockpot.
Pour 2 cups of broth and 2 cups of water over the top of the roast. Lay the potatoes, onion, carrots, chopped celery and beans over top of the roast.
Place the fresh herbs on top and cover crock pot.
Cook on high for 6-8 hours or until meat is very tender.
Once the meat is tender, remove the fresh herbs & throw them away. You can either slice your roast or shred with two forks
Serve & enjoy
Calories: 426kcal | Carbohydrates: 38g | Protein: 37g | Fat: 15g | Fiber: 7g | Sugar: 3g