Pot Roast with Potatoes and Carrots

This is my first recipe in awhile and I'm excited to share it with you guys. This past weekend we went to Las Vegas for my boyfriends brothers wedding and it was gorgeous! Did you know that the 21st floor of The Cosmopolitan hotel has a wrap-around balcony? They had their ceremony right out on the balcony overlooking the Vegas strip. So amazing! Anyways, so the four days there I spent eating fast food every day and drinking a little bit of alcoholic beverages and I came back home and lost 1.3 pounds! You guys HAVE to try this Vegas Diet ;) 

Jace is at his Nana's so last night Kevin and I had a late dinner of this Italian Pot Roast with Potatoes and Carrots. We served this with a few pieces of garlic toast and it was such a filling meal. If you make this, please let me know what you think! The original recipe can be found HERE from Rachael Ray. Ours below has less potatoes and carrots, thyme instead of rosemary and garlic powder instead of garlic. We also eliminated mushrooms.

Ingredients:
1/4 cup tomato paste
2 tbsp balsamic vinegar
2 tbsp flour
2.5 pounds beef chuck roast
salt and pepper
1/2 lb carrots, cut in half lengthwise
3 medium potatoes, cut into chunks
1 tbsp garlic powder
1/2 tbsp thyme

Ingredients for Pot Roast

Directions:
In the crockpot, stir together the tomato paste, vinegar and flour. 

Tomato paste, vinegar and flour in the crockpot

Season the beef with salt and pepper then add to the slow cooker. 

Pot Roast

Mix with the paste, vinegar and flour mixture. Add garlic powder on top and scatter the carrots, potatoes and thyme around the meat. 

Pot Roast with Potatoes and Carrots

Cook on high for about five hours or until tender. Serve with garlic toast. 

Pot Roast with Potatoes and Carrots

Pot Roast Recipe with Potatoes and Carrots

Pot Roast with Garlic Bread

Pot Roast with Potatoes and Carrots

Tomorrow's recipe will be Crockpot Sesame Chicken so stay tuned :) 

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