Slow-Cooker Pot Roast

It was a day. Quite a day. While it’s a bit late to be working on ESJ, I am. I’m typing away and watching the Bruins. Not a bad thing.

And while I’m watching that and typing this, I’m eating leftovers.

Leftovers of an easy and delicious meal that I made a couple of days ago.

There is a lot to love about it.

I love slow cooker recipes.

I love beef.

I love {…and I mean love} parsnips.

Anything with rosemary in it makes me happy.

We’ll stop there but, really, I could go on.

This was a simple recipe full of flavor.

20 minutes of prep in the kitchen, a carefree afternoon out, and an awesome dinner to come home to.

I love when that happens.

I laughed when I was looking at pictures…apparently I really wanted the veggies, as there’s hardly any meat on the plate.

Sorry. It should be the star. It is the star. Moist and flavorful. Perfection.

I’ll be making this again, sure of it, and I’ll take a new picture. Ehhh…I’ll try to take a new picture. Taking those, not perfection.

XO

Ingredients

3 Lb beef roast, excess fat trimmed

2 Tablespoons cooking fat {olive oil, ghee, bacon fat, etc.}

4 Parsnips, peeled and cut

4 Carrots, peeled and cut

1 Yellow onion, cut into large pieces

1 Tablespoon dried rosemary leaves

2 Bay leaves

1 Beef bouillon cube

2 Cups warm water

2 Garlic cloves, minced

1/2 Lb green beans, cleaned and trimmed

Salt & Pepper

Directions

Peel and chop onion, carrots and parsnips into medium-sized pieces. Set aside.

Melt fat over medium-high heat in a large pan. Season beef with salt and pepper. Place in pan, about 2-3 minutes per side, to sear beef.

Place parsnips, carrots, onion, garlic, rosemary and bay leaves at the bottom of the slow cooker. Top with beef.

Dissolve bouillon cube in warm water and add to slow cooker.

Cook on high for 4 1/2 hours.

Add green beans to slow cooker and cook for another 30 minutes.

Serve hot.