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Garlic Herb Pot Roast Dinner | Can't Stay Out of the Kitchen | this easy one-dish #dinner idea is so simple since it's all tossed together in the #SlowCooker. #Beef #potatoes #carrots #PotRoast #ButternutSquash #GreenBeans #GlutenFree #healthy #LowCalorie #OneDishMeal #GarlicHerbPotRoastDinner #crockpot

Garlic Herb Pot Roast Dinner

Teresa Ambra
Garlic Herb Pot Roast Dinner is an easy and delicious one-dish meal made in the Slow Cooker! Herbs spice up this delicious entree and it includes butternut squash and green beans along with the usual potatoes and carrots. This healthy, low calorie version of Beef Roast is tasty without adding extra calories from gravy. If you enjoy Pot Roast, this sumptuous meal will become a favorite!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Course Beef Entree, Main Dish
Cuisine American
Servings 10
Calories 345 kcal

Equipment

  • 1 rectangular crockpot preferred, or regular crock pot
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 two-pronged fork to serve
  • 1 electric knife or carving knife, to slice meat

Ingredients
  

  • 3 lb. beef rump roast
  • 6 Yukon Gold potatoes peeled, and sliced in half lengthwise
  • 20 baby carrots
  • 1 butternut squash peeled, seeds removed and sliced
  • 1 large sweet onion peeled, sliced and separated into rings
  • 3 ribs celery cut in one-inch pieces
  • 4 cloves garlic finely minced
  • 12 oz. pkg. fine green beans
  • 1 tsp. Italian seasoning
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried chives
  • 1 tsp. dried parsley
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 cups water or as needed

Instructions
 

  • Place rump roast in a crockpot with about one cup water.
  • Add garlic and seasonings.
  • Cook on low for about three hours.
  • Add potatoes, carrots, butternut squash, onions and celery.
  • Add another cup of water.
  • Add more seasonings if desired.
  • Cook another hour and thirty minutes on low, until the vegetables are almost tender but not overcooked or mushy.
  • Add green beans.
  • Check seasonings.
  • Add more if necessary.
  • Heat through another 45-60 minutes or until green beans are tender.
  • Serve. 
  • Drizzle broth from the crockpot over top of vegetables and meat, if desired.

Notes

NOTE: The vegetables should not be completely done when adding the green beans. Otherwise they will be mushy by the time the green beans are finished cooking completely.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 345kcalCarbohydrates: 36gProtein: 35gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 84mgSodium: 313mgPotassium: 1412mgFiber: 7gSugar: 6gVitamin A: 11460IUVitamin C: 48mgCalcium: 160mgIron: 7mg
Keyword beef, butternut squash, carrots, green beans, main dish, one dish meal, potatoes
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