When corn cobbs begin to ripen in their golden husks and the tops of bright orange carrots push their way up through the soil, harvest time has begun.
Filling my basket with edible gems as I walk up and down straight rows of plantings is one of my favourite things to do. Adding those gems to a recipe that’s filled with comforting, cold-weather goodness is another.
This slow-cooker roast recipe will fill your home with the smell of tender beef (any cut will do), savory vegetables and fresh herbs.
After hours of slowly simmering, you’ll have a slow cooker roast and veggie combination that’ll have them following their nose straight to the table.
The root vegetable options are flexible, so play with your food. Make it perfectly suited to the tastes of you and your family.
In a fast-paced world, full of chaotic days and often challenging nights, the opportunity to tune it all out, and let your slow cooker roast make itself, is one to be savored.
Then, enjoy a quiet Sunday supper, reconnecting through lovely, undistracted conversation, over a meal that tastes like safety and comfort. Like home.
Of course, feel free to try this slow cooker roast recipe any day of the week and in any season. Goods from your local farmer’s market or fresh produce section will work just fine. Enjoy.
Total Prep Time: 6-8 hrs
Servings in Recipe: 6
Serving Size: 2 cups
Calories Per Serving: 426
MOUTH-WATERING SLOW COOKER ROAST with TENDER HARVEST VEGETABLES
INGREDIENTS
roast and vegetables
- Beef roast or similar large cut (minimum 910 grams / 2 pounds)
- 1/2 cup spicy BBQ sauce
- 1/2 cup Worcestershire sauce
- 1 cup of water
- 3 cloves of garlic, sliced (or 1 tsp garlic powder)
- 1 bay Leaf
- 2 large carrots, peeled and sliced
- 1 large, yellow onion, chopped
- 3 large, red potatoes, cubed
- Salt and pepper to taste
Credit: ThermoPro
MOUTH-WATERING SLOW COOKER ROAST with TENDER HARVEST VEGETABLES
DIRECTIONS
roast and vegetables
- Place unseasoned beef cut on rack in slow cooker
- Salt and pepper to taste. If using garlic powder, add it at this time.
- Add vegetables evenly around roast in slow cooker.
- Sprinkle garlic slices evenly over vegetables
- Add bay leaf and water
- Pour Worcestershire and spicy BBQ sauce over the roast. Over time, these sauces combined with the meat juices will form a savory broth.
- Set slow cooker to low for 6-8 hours (depending on size of beef cut) until meat and vegetables are tender and cooked through.
- Present your delicious slow cooker roast at the table on a pretty platter, surrounded by the veggies. Serve with a loaf of crusty bread with melted butter or a crisp, side salad with a light vinaigrette dressing.
Credit: Nathan Dumlao
MOUTH-WATERING SLOW COOKER ROAST
SUGGESTED SIDES & PAIRINGS
SALADS
Mixed Greens with Tart Cranberries, Walnuts and an Apple-Cider Vinaigrette
Caprese Salad with Fresh Tomatoes, Mozzarella and Fragrant Basil
BREADS
Cornbread Muffins with Melted Butter and Honey
Light and Cheddar-y Drop Biscuits
WINE
Argentinian Malbec
California Cabernet Sauvignon
Rhône Valley Syrah
ALTERNATE INGREDIENTS
- Spicy BBQ sauce > Mild sauce
- Yellow onion > White or red onion
- Red potatoes > Russet potatoes
- Carrots > Celery, yams, parsnips, turnips
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