We used yellow potatoes in our pot roast, but if sweet potatoes are more your style feel free to swap them out or add any of your other favorite fall vegetables. For a low sodium option, try our Nashville Spice Company Salt Free Steak Rub, allowing you to add salt when and if you feel the need.
3 lb roast or eye of round, trimmed of all fat
1 Tbs olive oil
1 lb carrots, peeled and cut into large chunks
2 lbs yellow potatoes, peeled and cut into large chunks
1 medium onion, chopped into large chunks
2 stalks celery, cut into large chunks
1 C low sodium/low fat beef broth
1 Tbs arrowroot powder
2 Tbs cold water
Liberally coat meat with Nashville Spice Company Steak Rub.
In a skillet, heat olive oil over medium-high heat, add roast to pan and sear on all sides.
Whisk together arrowroot powder and cold water in bottom of slow cooker. Add the potatoes, carrots, onion, celery and beef broth.
Transfer roast to slow cooker and place on top of vegetables. Cook on low for 9 hours or high for 6 hours.
When ready to serve, slice beef against the grain.
Nutritional Information (per serving) | Calories 423.6 Total Fat 16.4g Saturated Fat 6.1g Sodium 464.7mg Total Carbohydrate 16.4g
Dietary Fiber 3.3g Sugars 4.5g Protein 50g