Save THIS Recipe for a Rainy Day!

Adina Bailey, Take Them A Meal

Many diet trends come and go, but one that seems to stay on trend is clean eating. Clean eating is simply being mindful of what you are putting in your body, making a point of only eating wholesome, nutrient-dense foods.

Last night we enjoyed a rich, hearty, and nutrient-dense pot roast! It was the perfect, nourishing, and cozy meal to end our rainy day! The ingredients were simple, and I loved that I could add some of our favorite sides to complete this nutritious meal.

To make this delicious Crock Pot Roast, you'll need:

• 4 lb beef chuck roast

• 1 tablespoon light oil (olive oil, coconut oil, ghee)

• 1 cup good-quality red wine

• 4 garlic cloves

• 10 sprigs of fresh thyme

• 1 large carrot, peeled and cut into chunks

• 2 celery ribs, cut into chunks

• 1 small onion, cut into chunks

• 1 small head of cauliflower, leaves removed and cut into florets (I love this easy way to cut cauliflower)

• salt and fresh pepper, to taste

Directions:

Turn your slow cooker on low.

Season the beef with a good layer of salt and pepper, as shown below.

Heat a large sauté pan or skillet over medium-high heat. Add the oil to the pan and swirl it around. Quickly add your beef to the pan and sear it until a nice brown crust has formed. Flip it over and sear the other side. Continuing to flip until all sides have been seared. Add the beef to the crock pot.

Pour the red wine into the hot pan. This should quickly boil (all the alcohol will boil off). Swirl around and use a wooden spoon to scrape everything off the bottom of the pan. Pour the wine over the beef. Looking for a substitute for cooking with wine? This article provides several options that still give lots of flavor to the meal you are preparing!

Add the garlic, thyme, and bay leaves to the slow cooker, making sure they're pushed into the liquid.

Add the rest of the vegetables, except the cauliflower. Season with salt and pepper. Push the vegetables beside the roast as much as possible. You don't want much of it covering the roast. As this cooks, the meat and veggies will shrink, releasing their juices and creating an amazing flavor. Getting everything as close as possible to the bottom of the pot will help.

Add the lid and cook for 8 hours.

After 8 hours, add the cauliflower to the pot and push the florets under the liquid as much as possible. Cover and cook for 20 minutes.

Remove any thyme sprigs or bay leaves, serve, and enjoy!

My family thoroughly enjoyed this meal. My husband, who isn't a fan of cauliflower, mentioned it was the best he had ever had. None of my children complained about any of the ingredients, and my youngest went back for seconds. You can enjoy this wonderful, clean, and nutritious meal yourself, or keep this recipe in your back pocket the next time you are taking a meal to a friend in need.

The next time you find yourself wondering what to make on a rainy day, try this delicious meal! I hope your family will enjoy it as much as mine did. I'm saving it for the future!

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