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Radish and Herb Pot Roast

Radish and Herb Pot Roast

Hannah
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!
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, French, Italian, Mediterranean
Servings 4

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.
Keyword Beef, Crock Pot, Healthy, Keto, Low-carb, Radish, Roasted Garlic, Slow Cooker