By Natalie BennettWednesday 12 May 2021The Morning Wake-up with KristianLifestyleReading 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
- 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
- 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