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7) Mini beef pot roasts in slow cooker with carrot tops saved for pesto

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1.5 –2 lb small beef chuck roast trimmed and halved if needed
  • 1 large onion sliced
  • 3 medium carrots cut into chunks (tops reserved)
  • 2 cloves garlic smashed
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt ½ tsp black pepper
  • 2 tbsp olive oil
  • For carrot-top pesto: 1 cup carrot tops packed, ¼ cup Parmesan, ¼ cup walnuts or sunflower seeds, ¼–⅓ cup olive oil, salt to taste

Method
 

  1. Season roast with salt and pepper; brown in oil in a skillet 2–3 minutes per side.
  2. Place onion, carrots, and garlic in slow cooker; set roast on top.
  3. Pour in broth and Worcestershire; cook on low 6–8 hours or high 3–4 hours.
  4. For pesto, pulse carrot tops, cheese, nuts, and oil in a blender; adjust salt and texture.
  5. Shred roast with forks in cooker, mix with juices; serve with pesto swirled on top or on rolls.