learning to cook healthier & without a recipe!

Sweet Potato Pot Roast with Flax-Pepper Gravy

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Sometimes in the heat of summer you just have to have a winter meal… I love pot roast. And I love all the veggies you eat with it! I didn’t change a lot in this recipe until I got to the gravy.

The original recipe: (from Better Homes & Gardens)

1 3lb boneless beef chuck pot roast

1 tbsp worcestershire sauce

1 tsp instant beef bouillon granules

1 tsp dried basil

1 tsp salt 1lb tiny new potatoes or sweet potatoes

1 lb carrots or parsnips

2 small onions, cut into wedges

2 stalks celery

1/2 cup cold water

1/4 cup all- purpose flour

I try to stray from as much MSG (mono-sodium glutamate) as possible. All regular bouillon cubes that I have found have it, low sodium or not. But I recently found an awesome organic substitute-Organic Better Than Bouillon Beef Base! 1. it costs like $4 and makes 9.5 quarts of broth 2. The ingredients are pretty simple- roasted beef and natural juices, salt, cane sugar, maltodextrin, garlic, celery, onion, potato starch, caramel color.

I’ve also really been on a flax kick lately due to Costco having giant bags of it and all of its lovely benefits- omega 3s, antioxidants, fiber- you can put it in almost anything. I add it to smoothies, banana bread, pancakes, and now gravy!! You can even substitute it for eggs (1tbsp flax mixed with 3tbsp water = 1 egg in baking).

The recycled recipe:

1 3lb beef chuck pot roast

1 tbsp low-sodium worcestershire sauce

1 tsp. organic better than buillon

1 tsp dried basil

1/2 tsp salt

1 lb sweet potatoes

1/2 lb carrots

1/2 lb parsnips

2 small onions cut into wedges

2 stalks celery

1/4 cup flax & black pepper

Put all the veggies and then the meat in the slow cooker. Mix worcestershire sauce, better than bouillon, basil, and salt and pour over meat and veggies. Cook on low for 9.5 hours. When done, remove meat and veggies from slow cooker, take out about 2 cups of juice from slow cooker and heat over stove. Gradually add flax until the gravy is thickened and season with pepper. The gravy will be a little less and creamy and have a little more gel to it than using flour. I would do a small amount first and see if you like it before using all your juice on the first go. Michael actually liked the flax gravy- so that’s a good taste point for it!

What I would change: The sweet potatoes disintegrate in 9.5 hours of cooking… My friend Meredith told me to add them a couple hours before the rest of the roast is done cooking- brilliant! A must-do next time. Also… something was up with those parsnips, I don’t cook parsnips very often so if anyone has any tips please let me know! They may have just been bad- but the core of them had a crunch in it, almost plasticky in the middle- it was pretty nasty, we didn’t eat the rest of them. Any suggestions?


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