Sometimes the best recipes come together by just throwing a bunch of veggies and a protein of some type together in a pot and slow cooking them for hours. This is exactly what I did for this recipe. I wanted a hearty recipe, a stick to your ribs kind of meal. So I choose a nice roast from Trader Joes, picked out a variety of veggies, threw all of the ingredients into the crockpot with some spices, and the result was a pot roast so flavorful and so moist that it literally fell apart when I removed it from the pot.
- 4 pound tri-tip beef roast, trimmed of excess fat
- 1 tsp salt
- 1 tsp black peppercorn, whole
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 15 oz can crushed tomatoes
- 1/2 yellow onion, rough chopped
- 2 garlic cloves, chopped
- 8 oz crimini mushrooms, stems removed and sliced in quarters
- 2 celery stalks, chopped
- 2 carrots (I used orange and yellow), chopped
- 8 oz small new potatoes, quartere
- 4 cups low sodium beef stock
- 2 bay leaves
- Mix the salt, pepper and spices together in a small bowl. Season all sides of the beef with the spice mixture (set aside about 1/2 tsp to sprinkle in at the end). Place into the bottom of a large crock pot.
- Pour in the tomatoes and scatter the vegetables around the roast, pour in the stock, and sprinkle with the last of the spice mixture and add the bay leaves. Cover and cook on high for 5 hours, or low for 8-10 hours.
Slice (or in my case shred) the pot roast and arrange on platter surrounded by the vegetables. Make sure to remove the bay leaves. Serve with the natural juices, if preferred.
8 servings = per serving
Fat: 14 g
Carbs: 11 g
Protein: 39 g