This pot roast has winter written all over it. Even though the slow-cooker does a lot of the hard work here, this is definitely not the pot roast my grandma used to make. Infusion of garlic, rosemary, and thyme make this roast extra special. Thyme and garlic scented Creminis with rosemary-infused parsnips make this pot roast worth of date-night.
As I look out out my window there is literally a blizzard happening. The snow and everything with it is drifting, even the Hawk that I just saw soaring past from my window. My husband is out plowing the driveway and I get to be in the nice warm house with my warm cup of tea. Poor guy! Good thing I fed him this hearty meal before he headed out into the snowy abyss.
In my new blogging adventure I am still getting used to how to cook a meal, take pictures, and actually feed my husband and myself. Last night I got started too late with cooking and by the time I finished, it was dark outside! I can’t take pictures when it’s dark! Well, I could but they wouldn’t look as pretty. So I decided to leave enough left over to take my pics in the light of the following day and my husband I got to sit down in our comfy chairs watching Stargate Atlantis (it’s a long story;)) enjoying every bite of this yummy pot roast. Not the romantic evening I was hoping for…but hey, I did get my husband to join me in the kitchen last night…which is not very often, so I will take a victory! FYI-this pot roast makes plenty and is fab for leftovers!
I do have to say that there is something romantic about cooking with each other. There’s a closeness I feel to my husband when he’s doing something with me that I love to do, and when he’s helping me:). I gave him the job of frying the root
I hope this recipe brings you comfort and warmth and even better if you get to enjoy this recipe cozy-ed up to someone you love!
P.S. I completed Whole30 today!! I get to enjoy that glass of wine!:)
But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint. -Isaiah 40:31 (NIV)
Wintery Romantic Dinner-Garlic & Herb Pot Roast w/ Creminis and Parsnip-Potato Mash {Whole30, Paleo, GF, DF}
Ingredients
Garlic and Herb Pot Roast
- 1 tbsp coconut oil
- 3 lbs chuck roast or other pot-roast cut*
- 5 cloves garlic, chopped
- 2 1/4 cups beef broth, divided
- 2 stems fresh rosemary
- 1 bunch fresh thyme (about 10 or so individual stems)
Rosemary Infused Parsnip-Potato Mash
- 2 large parsnips, peeled and ends trimmed (3/4-1in dice)**
- 4 small-medium yukon gold potatoes (3/4-1in dice)**
- 1/4 cup + 1 tbsp extra virgin olive oil.
- 1 tsp finely chopped fresh rosemary
- Salt palm-full to salt potato water to flavor those spuds!
Thyme & Garlic Infused Cremini Mushrooms
- 3 tbsp extra virgin olive oil
- 8 ounces cremini mushrooms***
- 2 cloves garlic, chopped
- 2 tsp chopped fresh thyme leaves
- 1 tbsp chopped parsley
Gravy
- Broth from pot roast
- 2 tbsp tapioca powder
Chopped fresh parsley and rosemary to garnish, if desired.
Instructions
Garlic and Herb Pot Roast
- Turn on stove to medium-high with coconut oil in large skillet. Rinse off beef and pat dry. Sprinkle both sides with sea salt and pepper. Sear beef for about 3 minutes until dark golden brown and nice crust. Flip beef over and sear for another 2-3 minutes to achieve same affect. Turn off hot pan.
- Place roast in Crockpot. Add chopped garlic to hot pan, with it off, and sear until fragrant. Add ¼ cup of beef broth to deglaze the pan and get all those yummy flavors [tip-red wine would also work great here if not doing Whole30]. If pan isn’t still hot enough you may need to turn on heat to do this.
- Transfer garlic and juices to top of pot roast in Crockpot. Place rosemary and thyme on top of beef. Pour the remaining 2 cups of beef broth over the roast and give yourself some aromatherapy by smelling the beautiful herbs as you pour over the broth:). I cooked mine for 6hrs but 4 would probably work and even slower would be great too!
Rosemary-Infused Parsnip-Potato Mash
- Bring water to a boil. Salt water with a palm-full of salt. Boil parsnips and potatoes for 15-20 min until very tender. Drain well and place directly back in boiling pot. Turn stove on to medium and mash with a masher to release steam for a couple of minutes so the potatoes don’t get too watery and stay warm. Turn off heat and add EVOO, rosemary, and salt and pepper to taste. Use electric beater or immersion blender to whip.
Thyme and Garlic Infused Cremini Mushrooms
- Heat sauté pan on medium heat. Add garlic and cook for one minute or until fragrant. Add mushrooms, thyme, salt and pepper. Sauté for 3-4 minutes until mushrooms are soft but not mushy. Stir in chopped parsley.
Gravy
- Remove pot roast from crockpot and place on platter. Cover with aluminum foil to keep warm. Pour broth from crockpot into small saucepan. Bring to a boil.
- Carefully add ½ cup of boiling broth to a small bowl. Whisk in Tapioca flower to get out lumps (you want to get out as many lumps as possible before you pour back into your gravy (no worries if some remain). Pour contents of small bowl back into boiling pot and whisk continuously to prevent/remove any lumps.
- Continue to boil gravy, whisking frequently, for 5-10 min until gravy has thickened. If you want your gravy to be even thicker you can repeat previous step with 1/4 cup of broth and 1 tbsp of tapioca flour.
Bringing it all together
- To assemble…place parsnip mash on plate, then layer on some mushrooms, the beef and then and drizzle that lovely gravy over. Garnish with chopped fresh parsley and chopped fresh rosemary, if desired. ENJOY!
#1 top favorite so far. Great recipe, very hearty, full of flavor. That grass fed beef we raise really tastes amazing, is already tender before a day in the slow cooker…add all the spices and this thing is all about the BAM!
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