The chill of winter is almost out of the air here… although I’m told that there is a cold snap coming back.
Pot roast is one of my favorite dishes. For me, it’s comfort food that’s perfect for chasing away a cold, grey day. Also, the flavors are deep and full, which is something I miss on my restricted diet.
As a single working girl it is great for easy meal prep — and cost effective if I can get the meat on sale!
White potatoes are off the menu, as is beef broth (gluten!), so I changed it up a bit:
- 2-3 lb. roast salt and paprika to taste
- 3 large sweet potatoes peeled and cubed
- 6-8 carrots peeled and chunked (I really add until the pot is full)
- 2 parsnips peeled and cubed/chunked
Cooke in a crock pot on low heat for 8-10 hours or high heat 4-6 hours until internal temperature is reached.
When cool, separate into 5-6 containers for lunches for the week. Comfort food at work — can’t say no to that! :)