Don’t save the “roast beast” for the holidays! By using a crock pot you can save the hot kitchen for cooler months. Try this crock pot beef roast recipe and add on your favorite sauces in tacos, salads, or sandwiches. Red meat may not be the first thing you think of when planning a healthy menu and that’s why it’s on our list. When you know what to buy and how to prepare it at home, red meat can be a part of healthy and budget-friendly meal planning.
Lean beef includes large boneless cuts such as Rump Roast, Chuck Roast, and Sirloin Tip.
Low fat content is important if reducing saturated fat in your diet but still look for some marbling even in lean cuts. Bone-in meats such as T-Bone adds to flavor and tenderness which makes it a more flavorful and valuable cut of meat.
One pound of lean meat will provide 3-4 servings, so when you find a deal at the store (less than $5 per pound) double your recipe and freeze some. Having some prepared meat in the freezer makes quick dinner when you are short on time!
A crock pot is great for recipes that will cook all day without you and to get the right edges, sear the meat first. The key to browning meat before braising in the crock pot is to sear the meat in a hot pan with hot oil. Add oil to pan on medium high heat. Meat should sizzle when touching the oil. Brown on each side by leaving the meat on for up to one minute before turning. Reduce heat if oil splashes or pops to avoid burns and mess.
Crock pot Beef Roast
2 pounds boneless lean beef roast
1 tablespoon vegetable oil
1/2 cup broth
1 cup sliced red onions
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried garlic
Combine thyme, salt, pepper, garlic in small bowl. Add half of seasoning mix to meat and save the rest for crock pot. Warm oil in pan on medium high heat. Add meat to warm oil, brown each side of meat for about one minute.
Add meat, onions, broth, and seasoning to crock pot. Cook on low for up to six hours or until cooked through (145 degrees internal temperature).
Remove meat when done and let rest. Slice thinly and return to cooking juices for 10 minutes before serving.
About the Author:Patricia Mathisen, AND-DTR, ASCSM-Cpt
Culinary nutrition educatort, food writer, Mother of Little Chefs. Linking nutrition to seasonal eating.
As a full-time mom and farmers market chef she created a culinary nutrition brand that encourages individuals and families to feel empowered to cook at home for healthful eating. Using local seasonal produce and conversation with local producers she appealed to a fast growing audience with the Nutrisha food blog and health supportive food brand.
Credentials include Bachelors education in Nutrition, Dietetic Technician Registered through Academy of Nutrition and Dietetics and American College of Sports Medicine. Today Nutrisha is working with corporations, non-profits and families to bring accessible nutrition to the community. By applying nutrition fundamentals to home cooking, workshop participants and private clients can bring nourishment to their home kitchen and be empowered to cook the season.