Food Everything+ Add
← All recipes

Slow Cooker Pot Roast with Carrot Top Pesto

by The Sophisticated Caveman
dinner
Cook: Cook: 8 hours
Source: https://www.thesophisticatedcaveman.com/slow-cooker-pot-roast-carrot-top-pesto/

Ingredients

You have 2 of 15
produce
  • ○1/2 cupbasil(fresh)
  • ○1/4 cuprosemary(fresh)
  • ✓4 clovegarlic
  • ○lemon zest
  • ○1/2 cupparsley(fresh)
  • ○carrot(cut in 2 inch pieces)
  • ○3 ribscelery(cut into 1-2 inch pieces)
  • ○1onion(diced)
  • ○2rutabaga(peeled and cubed)
  • ○1/2 ozdried mushrooms
protein
  • ○chuck roast
pantry staple
  • ✓black pepper
  • ✓1/3 + 2 cup + tbspolive oil
  • ✓2 tbspbalsamic vinegar
  • ○1 cupbeef broth
  • ○1/3 cuppine nuts
  • ○kosher salt

Instructions

  1. Soak the dried mushrooms in 1 cup of lukewarm water for at least 30 minutes. Strain the mushrooms, reserving the liquid, and rinse well. Pour the liquid through cheese cloth or a fine sieve and set aside.
  2. Heat the pine nuts in a small skillet over low heat, stirring constantly, until fragrant and golden brown, about 8-10 minutes.
  3. Combine the pine nuts, fresh herbs, garlic, and lemon zest in a food processor and pulse. Turn the processor to a constant speed and drizzle in 1/3 cup of olive oil until a paste is formed. Season the roast liberally with salt and pepper and smear with the pesto.
  4. Heat a tablespoon of olive oil over high heat. Sear the roast on all sides until brown. Transfer the roast to the slow cooker.
  5. Pour the broth in the skillet and deglaze, scraping up any brown bits from the bottom of the pan. Pour the liquid over the roast.
  6. Add the mushrooms, mushroom liquid, balsamic vinegar, and any remaining pesto to the slow cooker. Scatter the carrots, celery, onion, and rutabagas around the roast.
  7. Cover and cook on low for 8-10 hours.
  8. Remove the roast and vegetables from the slow cooker. Strain the juice and serve over the roast.