By Natalie BennettWednesday 12 May 2021The Morning Wake-up with JordanaLifestyleReading Time: 2 minutes
As I’m always looking to save time in the kitchen and make things a little easier, this slow cooker version has become my go-to.
It calls for only a handful of ingredients – many of which I consider to be staples in my low FODMAP kitchen – and only takes about 10 minutes to prep. It can cook while you’re at work and you’ll have a delicious and satisfying meal ready for you when you get home. The absolute BEST!
Slow Cooker Beef Pot Roast
Ingredients
- Beef chuck roast – 1 to 1.5kg
- Salt – ½ teaspoon
- Garlic-infused oil – 2 tablespoons
- Baby potatoes – 2 ½ cups
- Carrots – 2 ½ cups sliced (about 5 medium carrots)
- Dried rosemary – 1 teaspoon
- Dried thyme – 1 teaspoon
Instructions
- Pat the beef roast dry with paper towels. Season the beef roast with salt.
- Heat oil in a large frypan over medium-high heat (or if your slow cooker has a sear option then you can do it straight in there!). Once the pan is hot, sear the roast on all sides (about 2 minutes each) to help lock in moisture and flavor. Remove from heat.
- Place potatoes and carrots in the bottom a slow cooker.
- Transfer beef roast and any remaining oil (for added flavor) to the slow cooker, placing the roast on top of the veggies.
- Add rosemary and thyme, sprinkling evenly onto the top of the roast.
- Cover and cook for 7-8 hours on low or until roast is fork-tender.
- Remove roast and shred or slice as desired. Using a slotted spoon, remove veggies. Either discard the remaining liquid or add the meat back in and stir to mix.
- Serve warm.
For more information visit funwithoutfodmaps.com
Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374