Slow Cooker Pot Roast

Tuesdays are slow cooker days in my house. I’m out early, home late, so a simple pot roast works.  Oh, and I came across a blog  with a compiled list of 30 Paleo slow cooker recipes, so a Shout Out to “Holy Would if She Could“! Thanks Holly for putting this together : )  The recipe below came from an email to my sister that read “I bought a gf pot roast from the farmer’s market, what should I do with it?”  Her response (delicious) is below.

Ingredients

4-5 lb. pot roast (preferably grass fed)

2 onions- sliced

4 carrots – large dice

2 celery stalk – large dice

2 garlic cloves (smashed)

2 cups beef stock

1, 28 oz can diced tomatoes

1, 5.5 oz can tomato paste

2 tsp. salt + salt for seasoning

Montreal steak spice

Fresh ground pepper

Garlic powder

Dry thyme

1 sprig fresh rosemary

Instructions
Season pot roast generously with Montreal steak spice, fresh ground pepper, salt, garlic powder and dry thyme.  Place cut vegetables, rosemary and garlic on bottom of crock pot.  Place pot roast on top of vegetables.    Pour broth, diced tomatoes, tomato paste and salt in crock pot. Stir.  Pot roast should not be under liquids, leave top quarter of roast exposed.  Add tomato purée or more broth if more liquid is required.

Set for 7-8 hours on low.

Serve over cauliflower purée (I went with spaghetti squash instead- already had some made).

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