Pot Roast

I know a lot of the followers of Little Sprouts Kitchen are busy! Working, Family, Kids, School… it all takes a lot of time. So, there isn’t always the leftover time to make some complicated recipe. I try to make quick recipes for the most part. At least, during the work week I do. My weekends are usually full of culinary experimentation.

Anyways, I love a good crockpot meal. Pot Roast is another nostalgic recipe that reminds me of my childhood. I loved how juicy and tender it always was. Now, this does take a little bit of prep time because the roast should marinate overnight, but you can set and forget it in the morning for a perfect dinner.

pot roast, crockpot, grain free, little sprouts kitchen2 lb beef roast
1/4 cup parsley
1/2 cup red wine
2 tbsp garlic powder
2 tbsp ground pepper
1 tbsp dill
1 tbsp paprika
1/2 cup sliced onion
4-5 carrots, chopped
1 cup beef or chicken broth

1. In a large bowl, pour the wine over the beef roast. Add spices on top. Cover with plastic wrap and place in the refrigerator overnight.
2. In the morning, line the bottom of the crockpot with onions and carrots. Pour broth overtop.
3. Dump bowl with pot roast, wine, and spices on top of the carrots.
4. Cover and cook on low for 8 hours.

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