|This is a busy week for us. Yesterday and today are half days for the boys at school due to parent teacher conferences. I am sure that will go well today!? So, I decided it would be a crockpot day to keep me from having to deal with prepping anything in the evening. I normally do this kind of stuff on Sundays since those are normally our cleaning/getting ready for the week days. This meal was extremely easy to put together and it makes great leftovers for the rest of the week!
Easy Pot Roast
2-2 1/2 lb. beef boneless shoulder roast
1 large onion cut into large chunks
5 garlic cloves peeled and left whole
6 carrots peel and cut in half
1/2 cup ketchup
1 TBSP Worcetershire sauce (Lea & Perrins is gluten free)
1/4 cup water
fresh ground black pepper
Salt and pepper the meat and then sear it in a nonstick pan coated with cooking spray. Place the onions and garlic in the bottom of a large crockpot. Place the seared meat on top of the onions. Mix the ketchup, Worcetershire sauce and water together and pour over the meat. Cook on low for 7-8 hours. About 2-3 hours before the meat is done, put the carrots in the pot. When the meat is done, it will shred. Serve over noodles or mashed potatoes.
Labels: gluten free, main course, side dishes, vegetables