My daughter has been a big fan of pot roast since she was a toddler and barely had enough teeth to chew it. A “pot roast for dinner” text I sent to her elicited a “yay!” response (that’s major excitement from my teen)—maybe it will do the same for you.
I tend to make my pot roast simply (only 5 ingredients plus pepper), and just add veggies or a salad on the side, but you can certainly feel free to add some vegetables like potatoes or carrots right to the slow cooker if you like. Just make sure they are uniform in size and place them in first, then add the meat on top.
- 2.5 pound beef chuck roast
- 3 Tablespoons Bragg Liquid Aminos
- 1 Tablespoon gluten-free beef bouillon paste (such as Organic Better Than Bouillon), or 2 cubes gluten-free beef bouillon
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 medium onion, thinly sliced
- Trim visible fat from the beef roast. Place the beef in the slow cooker.
- Combine the Liquid Aminos and bouillon paste; pour it over the meat. (If using bouillon cubes, crush the cubes, then add to the Liquid Aminos, then add a tablespoon of hot water to the mixture and pour over the meat).
- Sprinkle the meat with the paprika and pepper. Top with sliced onion.
- Cover and cook 8-9 hours on LOW.
Note: If you want to make gravy from the drippings, simply skim off the fat, whisk in a little cornstarch-and-water mixture, cover and turn heat to high. The gravy will thicken in a few minutes.