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Meal Prep Pot Roast

1 lb Top Round Roast
1 lb baby potatord
1 lb carrots
1 lb pearl onions (or 1 large onion, quartered)
2 c beef broth
2 tbsp vegetable oil (or olive, avocado, etc.)
2 tbsp fresh rosemary
2 tbsp fresh italian arsley
2 tbsp fresh thyme
1/2 tbsp garlic powder
2 tsp black pepper
1 tsp salt

Instructions

Heat a skillet over medium-high eats, once heated add oil.
Pat dry Top Round Roast and place in prepped skillet. Let it seat for about 3 minutes on each side until browned all over. Remove meat from skillet and set aside, keeping skillet over heat.
Add carrots and onions. Let sauté for about 3 minutes then remove from heat.
To a slow cooker, add all ingredients except for the seared Top Round Roast. Stir to combine.
Nestle the Top Round Roast into the center of the vegetables and broth and cover with a lid. Set slow cooker to low and let cook for 6 hours or until meat is tender and shreds easily.
Divide into containers, seal, and store in the refrigerator.

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Meal Prep Pot Roast

Ingredients

Instructions

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