Pot Roast with Baby Carrots

Pot Roast with Baby Carrots
Ingredients
- 2 lbs beef chuck roast or rump roast
- ½ t sea salt
- ½ t black pepper
- ½ t garlic powder
- 3 T olive oil divided
- 1 large onion diced in large wedges
- 12 baby carrots
- 2 celery stalks cut in large chunks
- 2 sprigs fresh rosemary plus additional for garnish
- 2 cups beef broth
- 1 T balsamic vinegar
Instructions
- Rub the pot roast on all sides with the sea salt, black pepper, and garlic powder.
- (Note, the following step is recommended for best flavor, but is optional. If preferred, move on to the next step without searing the meat.) In a large skillet, heat 2 tablespoons of the olive oil over high heat. Sear the pot roast for 2 minutes on each side.
- Place the seared pot roast in a 4- to 6-quart slow cooker.
- Add the remaining 1 tablespoon olive oil over the pot roast. Arrange the onion, carrots, celery, and rosemary around the pot roast.
- Pour the beef broth and balsamic vinegar around the pot roast.
- Cover and cook on LOW for 7 hours or until the pot roast pulls apart with a fork.
- Remove the roast from the slow cooker and slice into pieces. Serve with the onions, carrots, and celery. Garnish with additional rosemary.
Nutrition
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