Eosinophilic Esophagitis Friendly Crockpot Pot Roast with Root Vegetables

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.8

(21)

Eosinophilic Esophagitis Friendly Crockpot Pot Roast with Root Vegetables

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved
2 cups beef broth
2 tbsp tomato paste
1 tbsp coconut aminos
1 tsp ground turmeric
1 tsp ground ginger
1 tsp smoked paprika
½ tsp dried thyme
2 sprigs fresh rosemary

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on each surface. Transfer the seared roast to the slow cooker insert.

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