Clean Eating Crockpot Pot Roast

I love anything I can throw in the crockpot...set it and forget it! So last week when my friend posted about making Pot Roast on a chilly Sunday, I needed to do the same! I reached out to my friend Regina, got her recipe, made it work for my family and what I had on hand and voila! Clean eating crockpot pot roast was born!

The beauty of using a crockpot to cook is that it's a no fuss, (pretty much) fool proof method! I'm not a great cook. I can put things together but I don't have the patience to really put the effort into cooking so the crockpot is perfect for me.

Here it is...

Ingredients
Beef chuck roast
1/2 an onion (I used big chunks so it just added flavor but didn't have to be eaten)
baby carrots (left whole)
8 oz. red wine (I used pinot noir)
4 cups beef broth (I use low sodium, organic)
salt and pepper

Directions
Sprinkle salt and pepper on both sides of beef chuck roast
Add olive oil to a hot skillet
Brown beef on both sides
Add beef and all other ingredients to the crockpot
Cook on low for 6 hours

You can add any other vegetables you like.
I served my husband's portion with egg noodles and had mine with barley. I loved the barley because it really absorbed the flavor of the dish while packing more of a nutritional punch than egg noodles!



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