I am pretty selective on what crockpot meals can be in our dinner rotation. The slow cooker is not my favorite weapon in the kitchen. The way it can often level the flavor of every ingredient into one weird taste does not have me reaching for it day in and day out. What it can do well? The pot roast. To curb that mono-flavor thing I leave my carrots cut in as big of pieces as possible (left whole or just halved) and usually do my potatoes separately. If you do not mind the slow cooker taste potatoes get you can toss them in the basin too, but with this roast I like to do mashed potatoes or roasted red skins.
With only a handful of simple ingredients, this pot roast is completely gluten, dairy, and sugar free. That, along with being a crowd-pleasing classic, makes it a favorite dish to serve for most company.
THE EASY, PERFECT POT ROAST
Serves 5-6
2 pound chuck roast
10 carrots, peeled
2 onions, quartered
4 cloves garlic
1 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
Layer carrots, onions, and garlic in base of slow cooker. Season chuck roast with salt and pepper and place over carrots and onions. Drizzle in olive oil and balsamic vinegar. Cook on high for 5-6 hours.
- 2 pound chuck roast
- 10 carrots, peeled
- 2 onions, quartered
- 4 cloves garlic
- 1 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- Layer carrots, onions, and garlic in base of slow cooker.
- Season chuck roast with salt and pepper and place over carrots and onions.
- Drizzle in olive oil and balsamic vinegar.
- Cook on high for 5-6 hours.
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