This slow cooker pot roast plate is a high-protein comfort meal with fall-apart beef, tender vegetables, and rich homemade gravy
Ingredients:
3 to 4 lb chuck roast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika optional
1 onion cut into chunks
4 carrots cut into large pieces
1 1/2 lb baby potatoes halved
3 cloves garlic smashed
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste optional
1 tsp dried thyme
1 bay leaf optional
2 tbsp cornstarch
2 tbsp water
2 lb potatoes peeled and cubed
4 tbsp butter
1/2 cup milk
12 oz green beans
1 tbsp butter for green beans
1/2 tsp salt for vegetables
Directions:
Season roast with salt black pepper garlic powder onion powder and smoked paprika
Heat olive oil in a skillet and sear roast on all sides until browned
Place onion carrots potatoes and garlic into the slow cooker then set roast on top
Pour in beef broth Worcestershire sauce and tomato paste then add thyme and bay leaf
Cover and cook on low for 8 hours until beef is tender and shreddable
Remove roast and vegetables and keep warm
Mix cornstarch with water then stir into cooking liquid and simmer until thickened into gravy
Boil cubed potatoes until soft then mash with butter milk salt and pepper until creamy
Heat green beans with butter and a pinch of salt until tender
Serve pot roast with vegetables mashed potatoes and spoon gravy over the top
Serving: serves 4
Calories: 740
Net Carbs: 38g
Protein: 46g
Fat: 36g
Tips or Variations:
Add mushrooms or celery to the slow cooker for deeper flavor
Use sweet potatoes instead of regular potatoes for a slightly sweeter twist