Herbed Pot Roast with Carrots and Potatoes

I don't love beef. I usually go for chicken. But sometimes I do crave red meat. It's rare, but it happens. Recently, I tried this new (to me) WW recipe. I changed it up a bit, the original recipe calls for leeks, not carrots, but we aren't fans so I used carrots instead. 

Herbed Pot Roast with Carrots and Potatoes

Serves 4 plus leftovers

What you need-

1 2 pound boneless lean beef bottom round roast

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried marjoram

1/2 tsp salt

1 tsp olive oil

1 pound baby carrots (you can use leeks if you want!)

1 pound small red potatoes (scrubbed and left whole)

1/2 yellow onion sliced

6 cloves of garlic, minced

What you do-

Pat the roast dry. Sprinkle the roast with the herbs and salt. Heat the oil in a skillet and brown the roast on all sides. 

Transfer the roast to a 4 quart slow cooker. Add the rest of the ingredients and cook, covered, on low for 8-10 hours. 

That's seriously all you do. I'm not going to lie, the first time I made this, I called my grandma (The Roast Making Queen) and asked her if I should put some liquid in it. I was worried it would be dried out. It wasn't! There is a bit of a sauce that it simmers in once it's been cooking for a while.

I served mine with fresh steamed green beans.

7pp per serving!