Holy Pot Roast & Sweet Potatoes!

I love pot roast so much I think it deserves its own food group. It was always the top of my request for my birthday dinner growing up (with a side of bread and brownies for dessert – I had a serious love for the carbs!)

Surprisingly, as an adult I have never felt overwhelmed with the urge to cook pot roast. I’ve craved it plenty of times, but I suppose I never thought that I could make it like mama does. So, after I went home this weekend and got some good, home-cooked food, I decided it was time to take on the challenge.

The best part is, this wasn’t a challenge at all!

Seriously, this is one of the easiest meals I have ever put together!

This morning I was not in the right state of mind to put together ingredients for anything and thankfully I forgot my lunch, so I had to scurry home during my lunch break to feed my growing louder belly. While I was at home I decided that I didn’t want to wait until the weekend to put together my pot roast. I wanted it now!

Since I only had about 15 minutes to get this dinner together and in the crock pot, I quickly gathered a bunch of ingredients, and hastily (while not hurting myself) chopped up some onions, carrots, and sweet potatoes.

I put the meat in first and poured about 1/3 of my beef broth container into my crock-pot. I then graciously seasoned the meat with olive oil, salt, & garlic powder (next time I will likely used fresh garlic, but time was of the essence).

Once the meat was good and seasoned, I surrounded it with the onions, carrots, and sweet potatoes. Lastly, I added two sprigs of rosemary to either side of the roast and set the crock-pot on high. I let it cook for about 4 hours and then switched it to warm (it automatically switches over to warm once it is done cooking, which I still think is the coolest thing ever).

As soon as I got home I could smell the pot roast cooking all the way in my garage. Unfortunately, it was only 4:30 and no one else was ready for dinner. So I twiddled my thumbs and painfully waited for an appropriate hunger level when I then devoured. It. All.

Anyways, here is the breakdown:

Ingredients:

2-4 lb. beef chuck
Beef Broth
2-3 carrots (chopped)
½ onion (chopped) - optional if tolerated
2 sweet potatoes (cut into 4th)
Olive oil
Salt
Garlic Powder or fresh garlic
Rosemary Sprigs
Arrowroot powder (if desired)

Directions:

Put beef chuck in crock-pot & pour

1/3 container (1.5-2 cups) of beef broth into the crock-pot.

Season beef chuck with olive oil, salt.
Place the onions, carrots, and sweet potato chunks into the crock-pot around the beef.
Surround the meat with 2-3 Rosemary Sprigs.
Cook on high heat for 4 hours, or until falling apart with a fork.
If you would like to make a gravy (doesn't need it though!) Drain fluid and put in a sauce pan on the stove top.
Make a mixture of 2 tbsp arrowroot powder and 2 tbsp of cold water.
Use half of the mixture in with the fluid in the sauce pan and heat until it thickens. Use the other half of the mixture, if needed, to make your sauce thicker.
Serve and enjoy!