Radish and Herb Pot Roast
Fall is here-it’s time to dust off your crock pot! Not only is this beef easy, but deliciously infused with any veggies and herbs you have!
A cut above the rest. While I walk through the steps of this roast recipe, I leave it open as to the type of meat you use. So many times, whether because of hunting or a sale at your grocery store, we end up with cuts of meat in the freezer begging for some purpose. Use them up! For some, this dish will become fall off the bone and are great shredded. For others, this may require slicing. The beautiful part of the slow cooker is that, while the end result may look different, it will all taste delicious, so be resourceful!
Room for creativity. You’ll notice in this recipe that I do not include a gravy or sauce. This is done intentionally. Personally, I think this meat came out so tender, I don’t feel it needs the addition, but, many like to eat their roasts with a simple side of mustard or horseradish as a condiment. For others, taking your skillet, some butter and flour, a simple roux with the broth will result in a fabulous gravy to pour over! For my keto inclined friends, simply taking some of the broth out and boiling to reduce down will help thicken a sauce, or add a little gelatin. Any way you serve this, the herbs and vegetables give the meat so much flavor that it is just frosting on the….beef!
Fall is here and I am getting into cozy night comfort food! Whether you are using a slow cooker, oven, or stovetop, here are some of my favorites to warm you up!
Crockpot Rosemary Garlic Country Ribs
One Pan Chicken Skillet with Tomatoes and Spinach
Butternut Squash Soup with Apple and Sage
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Radish and Herb Pot Roast
Equipment
- Skillet
- Tongs
- Crock Pot/Slow Cooker
- Kitchen knife
Ingredients
- 2 tbsp Olive Oil
- 1 large Roast I used chuck-any cut of meat will work
- 2 cups Beef Stock
- 1 large Onion
- 3 cloves Garlic
- 3 sprigs Fresh Thyme
- 2 tsp Italian Seasoning
- 2 tbsp Worcestershire Sauce
- Salt and Pepper
- 3 cups Radishes
- 3 cups Carrots
- 4-5 stalks Celery
Instructions
- In skillet, heat oil and sear the roast until lightly browned on all sides. Season with salt and pepper as you turn.
- While meat is cooking, turn the crock pot to high and add half of the stock.
- Slice onions and mince garlic.
- Place roast in the crock pot and top with onions and garlic. Season with Italian seasoning, Worcestershire, thyme, salt and pepper. Pour the remaining sauce in and place lid on to cook for 2 hours.
- Slice carrots, radishes, and celery and add to crock pot. Using tongs, gently stir around to incorporate. Place the lid back on to cook for an additional 2 hours.
- Remove meat from crock pot with tongs and slice. Serve topped with cooked veggies and additional fresh thyme for garnish. Enjoy!Variation: in skillet, mix some butter and flour to create a roux. A little at a time, pour some of the broth from the crock pot into the skillet to make a gravy.
