I made this a few months ago, but still
remember how delicious it was!
My daughter loves roast,
so I try to have it ever so often when I find
it for a good price.
Slow Cooked Pot Roast with Root Veggies
3-4 pound English roast or pot roast
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1/2 onion, chopped
4 potatoes, peeled and cubed
½ cup low carb flour blend
salt and pepper to taste
oil for browning
Take the roast and season with salt and pepper to taste. Lightly dredge in the flour blend. Brown on all sides in a large cast iron skillet over high heat. (Mom always said that searing the meat first seals in the juices and flavor.) Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and beef bouillon. Cover and cook on low setting for 8 to 10 hours.
If there happen to be any leftovers, I like to add tomatoes and more broth and mixed veggies to make soup. That’s another thing my Mom did. Love and miss that woman like crazy!
TIP: If your trying to stay away from potatoes, substitute cubed turnips for the potatoes. I usually add them in the last few hours of cooking.
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