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Slow-Cooked Italian Pot

Gluten-Free
Roast and Vegetables
Dairy-Free

Enjoy slow-cooked pot roast any night of the week with this quick-
to-prep recipe. Start the roast first thing in the morning before
work or a day of errands, and come home to a comforting meal.
Cooking Tip: Browning the roast first before putting it in the slow
cooker locks in the flavorful juices and adds extra flavor.

2 (2-pound) eye-of-round ½ pound new potatoes, halved
beef roasts 1 onion, chopped
1 teaspoon salt 4 garlic cloves, minced
1 teaspoon freshly ground 1 (14.5-ounce) can
black pepper diced tomatoes
1 tablespoon coconut oil 1 (14.5-ounce) can reduced-
½ pound carrots, peeled and sodium beef broth
cut into 2-inch chunks 3 tablespoons water
2 sweet potatoes, peeled and 3 tablespoons arrowroot powder
cut into 2-inch chunks
1. Rub the roast evenly with salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. Brown the
roast on all sides, about 10 minutes. Transfer the roast to a 5- to
6-quart slow cooker.
3. Add the carrots, sweet potatoes, new potatoes, onion, garlic,
tomatoes, and beef broth to the slow cooker.
4. Cover and cook on low for 8 hours or until the roast is tender.
Remove the roast and vegetables from the slow cooker.
5. In a small bowl, whisk together the water and arrowroot powder.
Add the mixture to the juices in the slow cooker. Cook, uncov-
ered, on high for 5 minutes or until thickened.
6. Serve the beef and vegetables drizzled with the sauce.

Serves 10. Prep time: 20 minutes. Cooking time: 8 hours, 15 minutes.
Total time: 8 hours, 35 minutes.

Per serving: Calories: 425 Fat: 9.6g Saturated Fat: 4.4g Protein: 50.7g
Carbohydrates: 30.5g Fiber: 3.8g

258 28 Days of Clean Eating