One of my most fond memories of childhood was the pot roast that my mother would always have in the oven. Every Sunday This was on the menu, and the wonderful smell would fill the house. I wanted to take that same idea and make it quick and easy.
Beef makes a wonderful roast. Typically the traditional rump roast has quite a bit of fat. Choosing a leaner cut will make a healthier meal. I look for a larger cut of beef that has less fat. In doubt ask your butcher they are great and helpful.
I chose a grass fed angus London broil for today's dish.
1.5 lb London broil
Drizzel liberaly with olive oil
Coat well with salt and pepper
My family traditionally always used home grown potatoes, carrots and onions. Keeping things healthier and less carbs I choose to eliminate the potatoes. Replacing them I fill the pot with more varieties of veggies.
1/2 bunch - 4 stalks of celery
1/2 large white onion
1/2 large red onion
3/4 cup of baby carrots.
1 Aneheim chili pepper
1 Red bell pepper
2 Cloves smashed garlic
1 Sprig Rosemary
this is the easy part. Combine your protein and veggies all together in a large electric slow cooker. Use a couple shakes of olive oil to coat the veggies. Place the cover and set the cooker to high. Check every hour, stir occasionaly. Your roast should be done in about 3-4 hours depending on the cut of meat and its fat content. The longer you cook it the more tender the meat will be. Test it with a fork to see when it starts to fall apart. If it's falling apart it is done.
When your roast is done remove from the pot and set aside. Scrape the drippings to a medium skillet. Add a couple large spoons of vegetables. Slowly add chicken or beef broth and stir frequently on medium heat. Add a couple spoons of corn starch to thicken while you keep stirring constantly. Stir until the gravy thickens up and turn off the heat. Add salt and pepper to taste. Spoon over your roast.
That's it. Simple, easy and healthy.