CROCK POT POT ROAST

Tender, flavorful, and almost effortless.

Some days are busy. Other days you're tired. And sometimes you just want to put dinner together in the morning and not think about it again until it's time to eat.

That's exactly why I love this crock pot pot roast.

Simply add the ingredients, turn on your slow cooker, and let it do the work. If you have one of the newer programmable crock pots, it's even easier. Set it, forget it, and come back to a delicious meal waiting for you.

By replacing potatoes with turnips, this recipe stays much lower in carbohydrates while still giving you that classic pot roast flavor and texture. The beef becomes fork-tender, the vegetables soak up all the savory broth, and your house smells amazing all day.

Sometimes the best meals really are the simplest ones.

INGREDIENTS

2 Pound Pot Roast

4 Tablespoons broth (I used Better than Bouillon)

4 Cups of warm water

1 Package of frozen pearl onions (12 ounces)

6 Stalks of celery, cut into 1 inch lengths

3 Tablespoons of garlic, minced

1 Bag of fresh baby carrots (1 pound)

Steak Seasoning rub

4 Medium sized turnips, cut and cubed (I did not peel them)

DIRECTIONS

1. Rub all sides of the pot roast with steak seasoning of choice and place in crock pot

2. Add frozen onions, carrots, celery and turnips

3. Mix broth until fully dissolved (unless using ready to use broth) add garlic, mix well and pour over contents of crock pot

4. Cover and place on high for 4 hours

5. Check for doneness and add salt and pepper to taste

The turnips are doing a lot of the work here to keep the carb count lower than if you had used potatoes.

Per Serving

If divided into 8 servings (my recommendation)

• Total Carbs: 19 g

• Fiber: 4.6 g

• Net Carbs: 14.4 g

If divided into 6 servings

• Total Carbs: 25 g

• Fiber: 6.1 g

• Net Carbs: 19 g

"The eyes of all look to You, and You give them their food in due season. You open Your hand and satisfy the desire of every living thing."— Psalm 145:15–16 (NKJV)