Since mornings at my house are hectic enough without adding chopping to the equation I cut up all the veggies the night before. That way its just dump it in, turn it on and let it cook all day while I do something else.
The tapioca mentioned below is not necessary, it just makes the sauce thicker and adds a better mouthfeel. Arrowroot will also thicken the sauce but it has a different consistency.
This recipe is low on seasonings as it is designed to also be low in salicylates, that is why there is no tomato paste, no peppers, and no thyme or rosemary. Feel free to add any of these to the basic recipe if you do not have issues with salicylates or nightshades.
This pot roast is terrific over bread, over baked potato and over noodles.
One chuck roast (about 3lbs)
1 leek white and green parts only (about 1 cup)
2 med onions (about 2 to 2 1/2 cups)
3 ribs celery (leaves are OK) (about 1 cup celery and about 1/2 cup of celery leaves)
2 bay leaves
5 carrots cut crosswise into disks (about 1 1/2 cups)
1 32 oz container gluten and corn free beef stock
2 tablespoons tapioca (either the regular grocery store kind used in puddings or tapioca flour)
1 teaspoon salt or to taste (depends on salt level of your safe beef stock)
1 electric crock pot or slow cooker
Measuring cups and spoons
Knife and cutting board
Chop carrots, celery and onions.
Get out crock pot and beef stock and put it all on the counter along with the bay leaves.
These steps can be done the night before.
In the morning put the beef in the pot, add all other ingredients on top, plug it in and put it on high.
Cook for 30 minutes on high
Before you leave for the day put it on low
Let it cook in the crock pot for eight hours (or more depending on the size of the pot roast…I had a big one that needed nine!)
At least half an hour before dinner, turn the crock pot back to high to get the roast hot and make sure it is finished cooking
Serve with baked potatoes, rice pasta or mashed potatoes