Looking for an easy dinner this week?? Throw this pot roast in the slow cooker (or Instant pot) and forget it! I love to eat red meat 1-2 times per week to help get more iron, protein, and most importantly.... it tastes good ♀️
Red meat often gets a bad rep, so I want to set the record straight. I’ve been getting a lot of questions lately from my patients like “is that a bad food or a good food?” ❓ Really, there are no such thing as “good” and “bad” foods. ALL FOODS have pros and cons, and we all have different needs. We need to stop labeling foods as “good and bad” and remember that any food can fit into a well-balanced diet!!
⬇️ Scroll to see how my kitchen helper, Lexi feels about red meat
Calories per serving: 359
Protein per serving: 30g
Carbs per serving: 24g
Fat per serving: 16g (5.4g sat fat)
3 lb chuck roast - fat trimmed (about 2.25-2.5 lb roast after cooking and trimming fat)
4 cloves garlic (minced)
2 cups low sodium beef broth
4 cups water
1 packet brown gravy mix
2 cups baby carrots
½ bag small potatoes
Salt and pepper to taste
INSTANT POT Directions:
1. Set Instant Pot to Sauté mode. Once hot, sear roast in pot for about four minutes per side (make sure to season each side with salt and pepper). Then, turn off sauté mode.
2. Add Chuck roast, garlic, broth, water, and gravy mix to pot and cook on high pressure for 20 minutes. Use manual or natural pressure release, one pressure is released open pot to add carrots and potatoes. Then cook on high pressure for 10 more minutes. Release pressure, trim fat, then enjoy!
SLOW COOKER Directions:
1. Season both sides of roast with salt and pepper, then add all ingredients to slow cooker. Cook on low for 8 hours or high for 5-6 hours.
2. When done, trim fat and enjoy!