Slow Cooker Low Fat Beef Roast
Everyone loves a good pot roast. It's comforting, filling and delicious. I love to make them because you can just leave it cooking and forget about it while the magic happens. You can literally put this in the slow cooker in the morning and your dinner will be aromatic and delicious when you get home.Chuck roast is the standard cut of meat for a pot roast. The downside here is that chuck roast's are usually really marbled with fat. Since this blog aims to reduce unhealthy fats, I swapped it for an eye of round roast which is a much leaner cut of meat.
Ingredients
- 2.5-3 lbs Eye of Round Roast
- 1 cup Beef Broth
- Salt & Pepper to taste
- 1.5 tsp Rosemary
- 1.5 tsp Thyme
- 2 Carrots, Cut Into Chunks
- 1 Yellow Onion, Diced
- 1 lb Mini Potatoes
- 4 Garlic Cloves, Minced
- 1 tbsp Worcestershire Sauce
- 4 oz Tomato Sauce usually it is half a can
Instructions
- Heat 1 tbsp of olive oil over a large pot over medium high heat.
- Take a paper towel and pat down your meat. Season all around with salt and pepper.
- Add meat to the pot and brown it on both sides, about 5 min per side.
- Once your meat is done, transfer it to the slow cooker.
- Add your onion to the pot and sauté for about 3-4 minutes or until translucent. Add in your garlic and cook for another minute.
- Once your onion mixture is done, transfer it to the slow cooker.
- Add in your beef broth, rosemary, thyme, Worcestershire and tomato sauce to the slow cooker.
- Arrange your carrots and potatoes on top of the beef. Cook on low for 8 hours.
- Once it's done cooking, remove any fat that has floated to the top. Shred your beef and enjoy!