Slow Cooker Roast Flavored With Celestial Seasonings

I found this savory pot roast recipe online and we make this meal whenever it gets cold outside but it's good anytime of the year. The blog where I found the recipe is no longer available—the recipe called for mulling spices, which we didn't have.

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Winter Pot Roast is my idea of comfort food.

We substituted an individual tea bag of Celestial Seasonings Harvest Spice Tea, and it worked exceedingly well. (Don't remove the tea from the bag. Just toss the bag in the pot.)

The recipe calls for Herbes de Provence in addition to the tea. The roast is always tender and tasty. The grandchildren even ate their vegetables!

What You Need

In terms of tools, you need a slow cooker, knives, cutting board, measuring cups and measuring spoons. You also need some special tea and Herbes de Provence.

Slow Cooker Pot Roast Flavored With Celestial Seasonings 

Ingredients

• 3 pounds chuck roast I used boneless with nice marbling but a bone-in cut would give you extra nutrients.
• 2 cups apple juice or apple cider
• 1 individual tea bag Celestial Seasonings Harvest Spice Tea or 1 tablespoon mulling spices in cheesecloth bag
• 4 cups beef stock
• ½ cup apple cider vinegar
• ⅓ cup honey
• 1 tablespoon Herbes de Provence
• 2 bay leaves
• salt and pepper to taste I use about ½ teaspoon salt and ¼ teaspoon pepper
• ¼ cup Tamari soy sauce has wheat
• ¼ cup Worcestershire sauce
• 3 teaspoons minced garlic about 3 cloves, minced
• 8 medium red potatoes cut in quarters or any vegetables of your choice to fill the crock pot
• 2 yellow onions cut in quarters or eighths depending on size
• 16 baby carrots whole or about 1 pound of carrots, washed, peeled and cut in chunks
• 3 stalks celery cleaned and cut into chunks

Instructions

1. Put the roast and all the other ingredients except the vegetables into the crock pot.
2. Cut and add the vegetables in whatever portion you like to fill the crock pot.
3. Heat on high until bubbles begin to form.
4. Reduce the temperature to low and cook for 5 to 6 hours until the vegetables are tender and the roast is fork-tender done.
5. To serve: The roast will likely fall into pieces as you remove it from the crock pot to a platter. Arrange the roast and vegetables on the serving platter using a slotted spoon to lift them from the crock pot.
6. Ladle the liquid into a pitcher or thicken the liquid into gravy with a little cornstarch mixed with some of the juice. Put the gravy in a gravy boat to pass.
7. Add some good French or other hearty bread and a great fall or winter meal is ready to be enjoyed.

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Slow Cooker Roast Flavored With Celestial Seasonings

A savory beef pot roast recipe made in the slow cooker

Author: Recipe Idea Shop

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Prep : 20 minutes mins

Cook : 6 hours hrs

Total Time: 6 hours hrs 20 minutes mins

Course : Beef, Main Course

Cuisine : American

Servings : 8

Ingredients

 

• ▢ 3 pounds chuck roast I used boneless with nice marbling but a bone-in cut would give you extra nutrients.
• ▢ 2 cups apple juice or apple cider
• ▢ 1 individual tea bag Celestial Seasonings Harvest Spice Tea or 1 tablespoon mulling spices in cheesecloth bag
• ▢ 4 cups beef stock
• ▢ ½ cup apple cider vinegar
• ▢ ⅓ cup honey
• ▢ 1 tablespoon Herbes de Provence
• ▢ 2 bay leaves
• ▢ salt and pepper to taste I use about ½ teaspoon salt and ¼ teaspoon pepper
• ▢ ¼ cup Tamari soy sauce has wheat
• ▢ ¼ cup Worcestershire sauce
• ▢ 3 teaspoons minced garlic about 3 cloves, minced
• ▢ 8 medium red potatoes cut in quarters or any vegetables of your choice to fill the crock pot
• ▢ 2 yellow onions cut in quarters or eighths depending on size
• ▢ 16 baby carrots whole or about 1 pound of carrots, washed, peeled and cut in chunks
• ▢ 3 stalks celery cleaned and cut into chunks

Get Recipe Ingredients

Instructions

 

• Put the roast and all the other ingredients except the vegetables into the crock pot.
• Cut and add the vegetables in whatever portion you like to fill the crock pot.
• Heat on high until bubbles begin to form.
• Reduce the temperature to low and cook for 5 to 6 hours until the vegetables are tender and the roast is fork-tender done.
• To serve: The roast will likely fall into pieces as you remove it from the crock pot to a platter. Arrange the roast and vegetables on the serving platter using a slotted spoon to lift them from the crock pot.
• Ladle the liquid into a pitcher or thicken the liquid into gravy with a little cornstarch mixed with some of the juice. Put the gravy in a gravy boat to pass.
• Add some good French or other hearty bread and a great fall or winter meal is ready to be enjoyed.

https://recipeideashop.com/winter-pot-roast

Nutrition (may vary depending on ingredients and amounts used)

Calories: 573kcal | Carbohydrates: 60g | Protein: 40g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 949mg | Potassium: 2015mg | Fiber: 5g | Sugar: 23g | Vitamin A: 467IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 7mg

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