If you've been following me for a bit, you'd already know I have developed quite the fondness for my slow cooker. Prior to attempting this dish, though, I had never made a Beef Pot Roast in the slow cooker. I wasn't sure how well it would turn out - but as with most things slow cooker, there isn't too much that can go wrong!
In short: it was absolutely amazing. This recipe was so tasty that I've decided that I will be making it again on Sunday - we're hoping to have friends around for dinner. To be honest we may cook it even if they can't make it. The only things I am thinking of changing will be the addition of some sweet potato, and swapping the carrots for baby carrots (if I can find them) - just because I think it will look even better.
Apart from the awesome texture of the beef, the real wow factor of this dish is the Worcestershire sauce. I found an amazing recipe for a healthy Worcestershire sauce over at Paleo Table and I have amended it slightly, with the inclusion of Coconut Vinegar 'Balsamic' Style, which can be found at your local health food shop or online. Unfortunately the major supermarkets do not stock it yet (well not in Australia anyway). I bought mine here. I am looking forward to trying the Worcestershire sauce when I make oysters kilpatrick. So stay tuned for that recipe.
I hope you like my recipe as much as my family and I did.
Slow Cooker Beef Pot Roast
Serves 6 - 8
- 1.5kg (approx) topside roast
- 1 tablespoon arrowroot (tapioca flour)
- 2 tablespoons water
- 6 medium carrots, cut into medium pieces
- 2 medium onions, quartered
- 1/2 cup Worcestershire sauce (see below)
- Sea salt and pepper
- 1/2 cup raw, unfiltered apple cider vinegar
- 2 tablespoons water
- 2 tablespoons coconut aminos
- 2 tablespoons coconut vinegar 'balsamic style'
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
Add all ingredients in a small saucepan and whisk to combine. Slowly bring to a boil over medium heat, then reduce heat to low and simmer for 2 minutes.
Note: You will have some Worcestershire sauce left over. You can keep in the fridge in an airtight jar or container.
Add arrowroot (tapioca flour) and water to a small bowl and stir until smooth, pour into slow cooker. Add carrots and onion to the slow cooker, sprinkle with sea salt and pepper and mix until well coated. Season the roast with sea salt and pepper then place on top of the vegetables. Pour the Worcestershire sauce over the top, cover and cook on high for 6 hours or low for 10 hours. If you can, pour some of the pan juices over the roast, this will ensure that it is really moist when it is time to serve.
Remove from the slow cooker and transfer to a plate and let it rest for 10 minutes. Thinly slice and serve with the vegetables and pan juices.
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.