This is one of the first meals I remember making for David after we were married. I guess because my mom always made roast in the crockpot I saw it as a wifely duty to have a good home cooked pot roast after church on Sunday afternoons. Over the years I have developed the recipe into something that is different from what my mom used to make but still delicious! It’s my own version of pot roast and potatoes! This is one of our favorite comfort foods!

To change up the recipe a bit I add tomato paste and sweet potatoes to the roast. Both of these ingredients give the roast a little sweet flavor (which my husband loves)! You can still make this with white or red potatoes, but we love the flavor the sweet potatoes add to it!

I also like to make mashed cauliflower and serve the roast over it! Another great way to get in a serving of veggies :) You can find a simple recipe for mashed cauliflower on the site soon!

Ingredients

  • 2-3 lb chuck roast
  • small yellow onion, quartered
  • 1 lb bag of mini carrots or 6-7 large carrots cut into pieces
  • 3-4 medium sweet potatoes
  • vegetable or beef stock (broth works just fine to0!)
  • 4oz can of tomato paste
  • salt and pepper
  • Italian seasoning or any type of salt free seasoning blend (I use Bragg’s Organic Sprinkle 24 herbs and spices)
  • cornstarch or tapioca flour (optional and used at the end of the cooking process to create a gravy)

Directions

  • Place chuck roast in the bottom of your crockpot
  • Peel, wash and cut carrots and sweet potatoes into cubes
  • Quarter the yellow onion
  • Add sweet potatoes, onion, and carrots to crock pot

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  • Add stock to cover the bottom of the pot (as the roast cooks it will create its own juices so no need to add too much broth!)
  • Add 1/2 of the can of tomato paste
  • Season everything in the crockpot with seasoning, salt and pepper

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  • Cook on low for 7-8 hours. The sweet potatoes will become soft so be aware of that when stirring the pot. If you don’t like your sweet potatoes cooked to be too soft you can add them with a few hours left in the cooking process.

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  • Once the roast and vegetables are fork tender remove some of the liquid from the pot into a small bowl. Mix in a tablespoon of cornstarch or tapioca flour for thickness. Whisk well so there are no clumps in the liquid and add back to the pot for a few minutes. This will thicken the liquid to use as a gravy. Do this as many times as you want until desired thickness is reached for your gravy.
  • Enjoy!!

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