I was spoiled by a mother who loved me and could really cook! One of my favorite meals she made was a slow cooked roast with mashed potatoes and gravy. I always felt that so much love went into making that dish. It’s still one of my favorite meals today. So because this a month of love, I’m sharing with you her famous roast, but with a healthier twist. Instead of mashed potatoes, it’s served with roasted root vegetables. But don’t worry…you still get to have the gravy and this gravy is to die for!
Ingredients: Serves: 4
1 1/2 pounds beef bottom round roast (*any roast cut you love will do!)
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 carrots, cut into 2-inch pieces
2 stalks celery + leaves, chopped
1 -2 medium yellow onions
1 (15-ounce) can beef broth + 1 cup water
1 tablespoon minced fresh garlic
1 c. low-sodium soy sauce
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
Roasted Root Vegetables:
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1-2 turnips, cut into wedges
2 tablespoons olive oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced
Directions For Pot Roast:
Season the beef with salt and pepper and lightly coat with flour. Heat the olive oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside.
Chop the carrots, celery (*leaves and all), onion and arrange in bottom of slow cooker and top with the seared beef.
Pour the beef broth and water into the same saucepan you used to brown your roast and heat it up while stirring with a whisk to remove all of the spices and flour left behind. There’s lots of good stuff in there! Add the broth to the slow cooker,.
Then again in the same saucepan add some olive oil and the garlic, and cook on medium heat until browned. Stir in the Worcestershire sauce, and soy sauce, then pour over the roast.
Cut 3 slits in the top of the roast and stuff with thyme. Add a few pieces of thyme around the roast too to give added flavor to the veggies and gravy. Set the slow cooker on low for 8 hours. This is the best part. Go and do whatever you need to do! Get some things done around the house, read a book, take a nap, you can even leave and go to work…all while dinner is cooking. When you come back your house will smell amazing!
Directions For Roasted Root Vegetables:
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Chop the vegetables and pour them into a large bowl. Add the olive oil, rosemary, thyme, and season with salt and pepper, and toss to coat. Arrange vegetables on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes.
When roast is finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add some of the vegetables and broth to a blender. Slowly blend until smooth and thickened and then transfer to a serving bowl. This gravy is seriously amazing!
Arrange pot roast and root vegetables on a plate and top with gravy. Your family is going to love you!!!
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