Among the fondest memories of my childhood are the times I spent with my mom and grandmother in the kitchen as we prepared dinner for our family. That was back in the 50s and 60s when TV dinners were just becoming popular. I’m glad my mom and grandmother didn’t follow that trend. Instead, they always made sure we sat down around the dinner table to a home cooked meal each night.
I loved joining them in the kitchen to prepare the meal as we laughed together and talked about the day. They instilled in me a love of cooking and taught me how to serve up a meal to a big family. And they also passed down many incredibly delicious recipes. One of those I’m sharing with you today: this amazing Yankee Pot Roast.
When I was growing up, this was my favorite meal. I always requested my mom make this juicy pot roast when she asked me what I wanted for my birthday dinner. My birthday is in the winter time, and this pot roast is definitely a perfect comfort meal for a cold winter day.
Now that I’m following a gluten free and paleo type diet, I’ve updated this recipe to be extra healthy, though it still has the same wonderful flavor. My mom also didn’t have a slow cooker. She simmered hers in a big pot on the stove. But I think she would approve of the slow cooker version too.
Simmering the spice-rubbed meat with sweet carrots and potatoes low and slow all day in the natural juices tenderizes the meat and is such a nutritious way to cook. And the clean up is so fast and easy too.
John is more of a medium-rare steak kind of guy, but the first time he tasted this pot roast, he was amazed at how moist and tender it was. That’s definitely thanks to the long slow braising of the meat in its own rich sauce.
Here’s how to make the pot roast:
First, rub the roast all over with extra virgin olive oil (EVOO). Then rub in a mixture of rosemary, garlic, parsley, and salt. Next, take your spice rubbed meat and sear it on all sides in a hot skillet before placing it in your slow cooker.
Now to add another dimension of flavor to this dish, heat some EVOO in the same skillet until it is hot but not smoking. Add carrots and onions and sauté for about five minutes. Then transfer them to the slow cooker. At this time, add the potatoes to the slow cooker too.
Finally, pour beef broth over the roast. Then cover and cook for seven hours on low and let your slow cooker do its magic.
Once your meat is done, turn off the slow cooker and transfer the roast to a cutting board and slice it thinly against the grain.
With a slotted spoon, transfer potatoes and carrots to a serving dish.
Usually, there are about 1 1/2 cups of gravy left in the slow cooker from the meat. In case there’s not enough, you may stir in some more broth. Add salt to taste.
Here’s another tip: I like to return the sliced beef to soak in the gravy in the slow cooker until I’m ready to serve. Yum.
After a busy day, I love returning home to find this slow cooker meal ready for dinner: tender, succulent seasoned-just-right pot roast in its own rich gravy. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table. And we all love that, right?
Want more easy one-pan meals?
If you enjoy this recipe, you might also enjoy my ebook One-Pan Meals that has many more easy and delicious recipes for you to try using just one pan so you won’t have to spend hours cleaning dishes.
When you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.
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- 4-5 pound bottom beef roast
- extra virgin olive oil (EVOO)
- 1 tablespoon rosemary
- 1 teaspoon salt
- 3 cloves garlic, thinly sliced
- a handful of fresh parsley, roughly chopped
- 1 cup gluten free beef broth, homemade or store bought
- 4 carrots, peeled and cut into large chunks
- 1 medium onion, diced
- 3-4 potatoes, peeled and cubed
- Rub roast with oil.
- Combine rosemary, garlic, parsley, and salt in a small bowl and rub over the entire roast.
- In a skillet, brown the roast on all sides and transfer to your slow cooker fat side up.
- Heat a tablespoon of oil in the same skillet. Add carrots and onions and sauté for 5 minutes.
- Transfer carrots and onions to the slow cooker.
- Add potatoes to the slow cooker as well.
- Pour beef broth into the slow cooker over the roast.
- Cover and cook for 7 hours on low.
- Remove the meat to a cutting board and slice it thinly against the grain.
- With a slotted spoon, transfer potatoes and carrots to a serving dish.
- if you want more gravy, you may add more broth and stir with gravy in the slow cooker. Add salt to taste.
- Return beef slices to soak in the gravy in the slow cooker until you're ready to serve.
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