Easy Slow Cooker SCD Pot Roast

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Pot roast has always been one of my favorite winter comfort dishes. As such, it was only right that I created an SCD version. You will notice that this pot roast is missing potatoes as they aren’t allowed on SCD. However, I have replaced them with cauliflower mash that is just as filling and satisfying. I promise you won’t even miss the potatoes! As for the type of roast you pick, it’s really up to you. Most commonly top or bottom round and chuck roast are the usual pot roast choice, but tri-tip, brisket, or ribeye will work just as well. It just depends on how much you want to pay. By letting all these classic flavors marry together for 6-8 hours in your slow cooker you get a really rich, deep, and savory broth while being able to focus on other things while it cooks to perfection. You can always use beef broth instead of bone broth, but I find it really adds a whole other layer of flavors in addition to extra protein, vitamins, and minerals. If you have balsamic vinegar that has been aged for a minimum of 15 years to get rid of the sugars, you can use that instead of the red wine vinegar and honey mix. This pot roast is real deal warm comfort in a bowl, and if your family is anything like mine, they will be requesting it all winter long!

Easy Slow Cooker SCD Pot Roast

Serves 6 
Prep: 45 min
Cooking: 6-8 hours
Total: 8 hours 45 min 
Beginner

Ingredients:

3.5-4 lb. beef roast, room temperature

2 Tbsp. olive oil 

2 Tbsp. salt

1 Tbsp. pepper

1 Tbsp. thyme, fresh and chopped

1 Tbsp. rosemary, fresh and chopped 

1 Tbsp. oregano, fresh and chopped

2 large onions, diced 

6 cloves garlic, minced  

½ cup red wine 

2 Tbsp. tomato paste, no sugar added

2 Tbsp. red wine vinegar 

1 Tbsp. honey 

5-6 stalks of celery, roughly chopped

2 lb. carrots, peeled and roughly chopped 

4 cups bone broth 

2 heads of cauliflower, roasted 

4 Tbsp. butter 

Parsley, for garnish (optional)

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Let roast sit for about 30 minutes to come to room temperature. This will help us get a better crust when searing.
  3. In a small bowl mix salt, pepper, thyme, rosemary, and oregano.
  4. Rub roast thoroughly with the seasoning mix until coated, set aside.
  5. Bring a large thick bottomed skillet or cast iron to medium high heat. Add in oil, and allow to heat.
  6. Place in roast and sear for 2-3 minutes on each side including the ends, until a nice sear has formed a bit of a crust.

  7. Remove roast from pan and set aside.
  8. Add in your onions and cook until translucent.

  9. Add in garlic and brown for 2-3 minutes.
  10. Deglaze with red wine.

  11. Add in tomato paste, red wine vinegar, and honey. Stir to incorporate.

  12. Bring pan to a rapid simmer for 4-5 minutes or until beginning to reduce.

  13. Turn off heat and set aside.
  14. Get your slow cooker set up and plugged in.
  15. Add in celery, carrots, and broth. Make a well in the middle for the roast to sit on.

                                                                          

  16. Next, add the roast and top with the onion glaze.

  17. Put the lid on and set on low for 6-8 hours.
  18. About 45 minutes before the roast is done, preheat your oven to 375°F.
  19. Break down your head of cauliflower and roast in the oven for 20-25 minutes or until tender.
  20. Add cauliflower and butter to a high-speed blender.
  21. Blend on high or until smooth, set aside.
  22. When the roast is finished, remove from the slow cooker to cool slightly. Then shred the roast with two forks.
  23. To plate, place cauliflower mash down, topped by vegetables and roast. Drizzle some of the broth over top.
  24. Garnish with parsley, serve immediately and enjoy!

                                       

Nutrition Facts: 
Calories- 663
Carbs- 35.5 g
Fat- 28.1 g
Protein- 64.2 g