Beef Pot Roast

I was just having a huge craving for pot roast and bought a bottom round on a him.  I have NEVER made a pot roast in my life. I have made a few pork roasts, but never beef.  I woke up early yesterday and got everything in the slow cooker before church.  When we walked in the door after church, our house smelled amazing! 

I was excited to dig in and I had to refrain from eating it before it was done.  This is definitely going to become a Sunday staple in my house.  

The only changes I made was cooking in the slow cooker.  I seared the roast before putting in the slow cooker, and cooked on low for 8 hours.

Total Time: 2 hr. 5 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 45 min.
Yield: 8 servings

Ingredients:
1 tsp. olive oil
2 lb. raw lean beef bottom round roast, boneless, trimmed of excess fat
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 cup low-sodium organic beef broth (or vegetable broth)
2 medium onions, cut into eighths
4 cloves garlic, coarsely chopped
2 fresh thyme sprigs
1 bay leaf
2 medium carrots, cut in half lengthwise and cut into 2-inch pieces
2 medium parsnips, cut in half lengthwise and cut into 2-inch pieces
2 medium turnips, peeled, cut into eighths

Preparation:
1. Preheat oven to 350° F.
2. Heat oil in large oven proof saucepot (or Dutch oven) over medium-high heat.
3. Season beef with salt and pepper.
4. Add beef to saucepot; cook for 3 to 4 minutes on each side, or until browned.
5. Add broth; cook, stirring frequently, for 2 to 3 minutes, loosening browned meat from the bottom of the pan.
6. Add onions, garlic, thyme, and bay leaf; cook, stirring frequently, for 2 to 3 minutes. Cover saucepot. Bake for 45 minutes.
7. Turn beef over. Add carrots, parsnips, and turnips. Bake for 40 to 50 minutes, or until meat and vegetables are tender.

**Recipe courtesy of Beachbody