I like to cook my carrots with my roast. This Worcestershire in this recipe can be a little strong for veggies so you could also cook them separately, like in this Sugar-kissed Carrot (EF, DF, GF) recipe. I like to serve this roast with carrots and Mashed Potatoes (EF, DF, GF)! Easy, allergy-friendly and delicious recipes for a holiday or any day!
Mmmmm . . . tender, delicious pot roast!
Pot Roast
{Slow-cooker}
2 ½ to 3
pound beef roast
1 T olive
oil
½ c water
¼ c
Worcestershire sauce*
4 cloves
garlic, minced
1 t dried
parsley (1 T fresh parsley)
½ t dried thyme
1 t freshly
ground black pepper
1 t salt
1 pound
fresh carrots (optional)
Trim fat off the outside of the roast. Heat oil in a large skillet on medium
heat. Sear all sides of the roast in the
skillet. Place seared roast in your
slow-cooker. Pour water and
Worcestershire sauce over roast.
Sprinkle top with garlic and remaining seasonings. Scatter carrots around edges of roast, if
using. Cook on high for about 6-8 hours
or until nice and tender.
*For those with a gluten allergy, make sure the Worcestershire sauce you use is gluten-free. Lea & Perrins is gluten-free.
*For those with a gluten allergy, make sure the Worcestershire sauce you use is gluten-free. Lea & Perrins is gluten-free.
Roast is seared and ready to cook.
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