Slow Cooker Pot Roast (low carb style)

I love my slow cooker. I love being able to throw everything in it, early in the day and forget about it until shortly before we're ready to eat. You can have a delicious pot roast dinner and never miss the potatoes or carrots. I didn't use them this time, but you could also add Turnips and/or Rutabaga chunks if you want some root veggies to go along with your meat.

INGREDIENTS

3 - 3 1/2 pound chuck roast

Small amount of butter and oil

Salt

Pepper

2-3 Bay leaves

2 Bell Peppers

1 Onion

4 beef boullion cubes

3-4 cloves fresh garlic

1 zucchini

1 yellow squash

10-15 button mushrooms

1 Large can tomatoes

INSTRUCTIONS

Heat a small amount of butter and a little oil in a heavy fry pan over medium high heat.

Salt and pepper the meat on both sides.

Sear the meat on all sides - about 3-4 minutes per side, until browned.

Place the meat in the slow cooker.

Deglaze the hot fry pan by adding about 1/2 cup of water to the pan and scraping up the browned bits.

Add the hot liquid to the slow cooker, pouring it over the meat.

Clean and chop the bell peppers, onion and garlic cloves.

Add to the slow cooker.

Add the tomatoes, boullion cubes and bay leaves to the slow cooker as well.

Cover and cook on low for 7 hours.

Clean the mushrooms and cut in half lenghtwise. Clean and slice the zucchini and yellow squash.

Add mushrooms, zuchinni and yellow squash to the slow cooker.

Cover and cook an addition 30 - 45 minutes on low.

Serve.



Enjoy!