Pot Roast

Fall has officially arrived, and boy are we excited! While there is much to love about this fantastic season and time of year, we think that the soft warmth of a crockpot slowly simmering in the kitchen all day on a cool, chilly day is one of the best of those things. Sometimes the heat of Summer makes crockpot cooking a little uncomfortable, and we certainly notice we spend less time with it. Well, that time has past, and our crockpot is back out in the kitchen! Crockpots are wonderful kitchen appliances for many reasons:

• Once you’ve added all your ingredients, very little attention is required throughout the cooking process. You really can pretty much “set it and forget it”
• You can make entire meals at once
• You can feed the entire family or create several meals throughout the week that can be refrigerated or often times even frozen for consumption at a later date

Crockpots are certainly a convenience appliance, and we’re totally on board. Today, we’ve got an amazing and healthy Pot Roast to share with you. It does take a full 8 hours to fully cook; so, it’s one you’ll want to start in the morning or the night before. But you’ll have enough servings to feed the whole family and then some. And the only time you need to check back in on it during cook time is at Hour 5 to add your veggies! Over 8 hours, potatoes will fall apart; so, you really do want to make sure that you add them with only about 3 hours of cook time left (and not all at the very beginning).

For clients following an MRC Menu, this recipe makes a convenient and complete meal (protein, vegetable, and starch). Or, you can split the vegetable serving between the cooked radishes and an outside vegetable serving. We think this one goes great over riced cauliflower, a cauliflower mash, or even with another vegetable like steamed green beans. Regardless of what additional vegetables you do or don’t pair it with, the most important part is to ladle some of that juicy gravy goodness overtop everything before you eat it! Yum!

Ingredients:

• 2-3 lbs rump roast
• 1 C. low-sodium chicken broth
• ¼ C. Pomi tomato sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. black pepper
• 1 tsp. thyme
• 8 oz. potatoes
• 16 oz. radishes

Instructions:

1. Rub dry spices on roast and place in a slow cooker. Pour the chicken broth and Pomi overtop. 
2. Cook on low for 5 hours. Then, add the potatoes and radishes and let cook for another 3 hours on low (total cook time = 8 hours on low)
3. Transfer into a bowl and top with extra warm gravy juice.

Makes 4+ Servings | Serving Size: 4-6 oz. rump roast*, 2 oz. potatoes, 2-4 oz. radishes** | One Serving Replaces: 1 protein, 1 carbohydrate, 1/2 to 1 vegetable serving

*Refer to your MRC menu for correct protein portion size.

**More on radish serving size:

• If you want radishes to be your entire vegetable serving, then you’ll weigh out 4 oz. cooked
• If you want to split your vegetable serving between radishes and another vegetable side, then you’ll only weigh out 2 oz. of cooked radishes and combine with ½ serving of a different vegetable