As I have said before, the crock pot is my favorite appliance in the kitchen by far. That being said, roasts have definitely become my specialty. Deliciously tender and low maintenance – they cook all day while you’re at work, and then you arrive to a delightfully smelling home. I have really been into cutting out oils and added fats/sugars to meals to try and eat clean. Flavors come from the spices, vegetables and meat anyway! This recipe has been many test runs in the making but nonetheless impressive and easy for all who wish to try.
Don’t forget to check out my Cauliflower Mash Recipe and Skinny Horsey Sauce, the perfect additions for your healthy meal!
2 lb choice eye of round roast
2 yellow onions
6 bulbs of garlic
2 cups organic vegetable or beef broth
1 bay leaf
4 large carrots
Small can of Organic tomato paste
OPTIONAL ADDITIONS: Small potatoes, celery, bell peppers, any other veggies you have in your fridge you need to use up!
1. Chop the onion, garlic and carrots. Place the roast in the center of the crockpot and the veggies around it. Slip a bay leaf or two in there somewhere.
2. In a bowl pour the broth and stir in the tomato paste until blended. Pour the liquid into the crock pot over the vegetables and roast.
3. Sprinkle parsley, salt and cracked red pepper over everything, as generously as you would like.
4. Cook on low for 8 hours to guarantee tender, juicy perfection. The meat will be easily shreddable, “Fall of the bone” level. If you want it cooked so it is just as delicious but more carvable, cook on high for 5-6 hours. I like to enjoy my roast in a bowl with some broth, and veggies. My cauliflower mash is a good addition as well as my skinny horseradish sauce.