POT ROAST BOWL

Lunch/Dinner

Prep

15 Mins

Cook

6-10 Hours

Serves

Macros per serving

Calories

411

Protein

32g

Carbs

28g

Fat

19g

Instructions

6 steps

1Add pot roast to the bottom of your crockpot. Surround with carrots, potatoes, and onion.
2Season the beef generously with salt, pepper, garlic powder, onion powder, and Creole seasoning.
3Pour in beef stock until the beef is covered at least halfway. Add rosemary on top.
4Cover and cook on High for 4–6 hours or Low for 8–10 hours, until the beef is tender and pulls apart easily.
5Remove the roast, shred it using two forks, and return it to the pot to soak in the juices.
6Divide evenly into 6 bowls and serve. Main Ingredients: 2 lbs (907g) beef pot roast 4–5 cups (960–1200mL) beef stock 1 lb (454g) carrots, peeled and chopped 1½ lbs (680g) melody or baby potatoes 1 white onion, sliced 1 sprig fresh rosemary (or 1 tsp dried) Seasoning: Salt, to taste Black pepper, to taste 1 tsp (2g) garlic powder 1 tsp (2g) onion powder 1 tsp (2g) Creole seasoning (or Cajun seasoning)