Recipe: Slow Cooker Pot Roast

Sunday was a hectic day. Kids had swimming class which we didn’t want them to miss (especially because it was the last class of the season and also the registration day for the next season, and missing it would probably mean not finding a spot later on…).

Then in the afternoon we had our little one’s birthday party, for which is still needed to buy or pick up some stuff.

And the party itself would be on a place that’s about 40 minutes from home.

So time on Sunday was pretty precious, but I still needed to feed family and be fed in between.

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To avoid the hassle of preparing food in the middle of the party planning chaos, I decided to slow cook some meat on Saturday, so I’d have everything ready, just in need of some re-heating on Sunday.

And the meat turned out delicious!

Here’s how I did it.

Slow Cooker Pot Roast

  • 1 piece of pot roast beef (about 2 pounds?)
  • 3 slices of paleo-friendly bacon
  • 2 handfuls of baby carrots
  • Half of an orange sweet pepper, sliced
  • 2 tablespoons of minced onion
  • 1 minced garlic clove
  • 2 cups water
  • garlic powder, cumin and celery salt to taste

 

Place the 3 bacon slices at the bottom of the pan, then put the beef on top of the bacon slices.

Spread the carrots and sweet pepper slices around the meat.

Spread the minced garlic and onion on top of the beef.

Season the water with the garlic powder, cumin and celery salt and pour it over and around the meat.

Cook at high for 6 hours.

pot roast

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