Thursday, February 19, 2015

Healthy Crock-pot Pot Roast

So let me start off with showing you how delicious this pot roast is...

And then let me add that it is healthy for you! With me and Johnnys wedding just a few months away we are trying to put more healthy meals into our daily plan. With both of us having full time jobs and going to school it can be hard to maintain a healthy life style at times. God bless the crockpot! I seriously toss the ingredients in before work and come home to a cooked meal! And do not fear! Where this may lack in calories it sure does not lack in taste!! The recipe was inspired from


1 tbsp canola oil
3lb chuck roast
4 tsp minced garlic (we use the squeezable kind in the bottle)
1/4 cup chopped parsley (you can used fresh or dried)
2 tbsp chopped chives
2 tbsp chopped thyme
Salt and Pepper 
1 cup beef broth (lower sodium for a healthier meal)
Potatoes (We used mini red potatoes and sliced them into halves)
Chopped celery


Heat oil in skillet and brown all sides of the roast (Cook for 7-8 minutes). Place roast in crockpot. Rub meat with garlic, parsley, chives, thyme, salt and pepper. Add broth.

Wash the vegetables well (nothing worst that ruining a roast from a dirty vegetable flavor).

We like our vegetable nice and tender so we roast the meat and the vegetables at the same time. If you like a little more a harder potato and carrot cook the meat for 4 hours and then add the vegetables in for the remaining 3.

Generally have the pot roast simmering for 7 hours on low. It makes for great leftovers! 

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