As I mentioned in this post and this one, I try my hardest to cook from scratch and avoid processed foods when possible. My favorite Pot Roast recipe from the past included a brown gravy packet mix and Italian dressing packet mix…bummer! So, I began the search for how to create one without the use of those packets (full of MSG, sodium, and who knows what) or a “cream of something” soup, which is what 99% of the recipes online call for. I realize there are many paths to an excellent homemade roast, but the one I threw together below worked for our family and will be a staple here.
Slow Cooker Pot Roast
Serves: a lot! (maybe 10 servings)
2-3 lb rump roast (trim off visible fat)
steak seasoning (make sure there is no MSG or “natural flavors”)
olive oil
3-4 garlic cloves, minced
2 onions, diced
4 organic celery stalks, chopped
S and P
1 – 8 oz no salt tomato sauce
1/4 c red wine
1 c low sodium chicken stock
1 bay leaf
1 T Italian seasoning
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
2 T whole wheat flour
about 3-5 large organic carrots
about 4-6 medium organic russet potatoes
Heat a few tablespoons of olive oil in a skillet over medium-high heat. Season the roast on all sides with steak seasoning (or salt and pepper) and sear/brown on all sides. This takes about 2 minutes per side. Place roast in slow cooker. Next, add a little more olive oil (if necessary) to the pan and sautee onions, celery, and garlic until tender (3-5 minutes). While sauteeing veggies, lightly season with salt and pepper. Be sure to use a wooden spoon to pick up brown bits in the bottom, as well.
Meanwhile, whisk together tomato sauce, red wine, chicken stock, bay leaf, Italian seasoning, garlic powder, black pepper, salt, and whole wheat flour in mixing bowl. Pour over meat in crock pot and toss with sauce. Then, toss onion/celery mixture with meat and sauce.
Slow cook on low for 4-5 hours (or longer if desired). Add carrots and potatoes to sauce in slow cooker and cook another 1-2 hours (until vegetables are tender).
Take out meat, let rest on wooden cutting board for about 10 minutes, then shred. Add back into sauce and veggies and enjoy!
