This slow cooker pot roast was the first dinner I ever made for my husband when we were dating almost ten years ago. Turns out, I was the first girl he dated who knew how to cook, hence the recipe name. He loved that I loved to cook, and I loved that I no longer would be eating pot roast for weeks! Since then, I’ve switched up the recipe a bit with red wine and different variety of herbs and seasonal vegetables. I no longer put the potatoes in the slow cooker, because I love it with mashed potatoes too much! Just throw everything in the slow cooker in the morning, and come home to an amazing dinner.
The inspiration for making this slow cooker pot roast recipe this week was a beautiful grass fed top round roast that Eddie from Circle Key Farms had at North Scottsdale Farmers Market. In fact, if you ever need ideas on what to cook, ask your local farmer at the farmer’s markets. They hands down have the best recipes to get anyone out of a cooking slump.
Guy from On The Vine Farms also saved us some cardoons (a celery stalk like vegetable from the artichoke family) to try cooking with. I’ve never cooked with cardoons before, and because the stalks are very fibrous, you typically need to boil them for about 20 minutes in order to get them tender. I was a little hesitant to throw them directly in the slow cooker, but they came out beautifully. They have an unexpectedly distinct artichoke flavor with a hint of anise. It complemented the pot roast really well.
The pot roast is even more flavorful the next day after the flavors have intensified. When I pulled it out of the fridge, I was expecting to have to skim off the fat from the top of the pot, but there was none. I learned that grass-fed beef has 1/3 to 1/2 the total amount of fat and also up to 6 times more omega 3 fatty acids than grain-fed beef. All the more reason to make this recipe more often!
- Prep Time : 15 minutes
- Cook Time : 06h 00min
- Yield : 8-10
- In a slow cooker, add carrots, onions, zucchini, diced tomatoes, cardoons, herbs de provence, and bay leaves, and stir.
- Salt and pepper top round roast, and place on top of vegetables.
- Pour red wine on top of meat, place cover on, and cook on low heat for 6-8 hours until meat is tender and pulls apart easily.
- Add salt and pepper to taste. Serve with mashed potatoes.