Parsnips are not only far lower in carbs than potatoes, they are a good source of fiber, potassium, folate and vitamin C (source).
Mushrooms are a nutritional powerhouse, providing copper, selenium, riboflavin (B2), niacin (B3), pantothenic acid (B5) and phosphorus, just to name a few. In addition, mushrooms contain antioxidants that research shows may support the immune system, protect against heart disease and cancer, and have antioxidant and anti-inflammatory properties (source).
Onions provide a notable amount of biotin, manganese, copper, and vitamin B6 in addition to a surprising amount of antioxidants. Onions actually contain more polyphenols than garlic, tomatoes, carrots and red bell peppers! All of these great qualities provide antioxidant and anti-inflammatory benefits in addition to promoting heart health and possibly fighting cancer (source).
Rosemary has been studied for its ability to stimulate the immune system, improve digestion and increase circulation, as well as provide anti-inflammatory benefits (source).
Fork-Tender Dijon Rosemary Pot Roast & Veggies
Gluten-free | Dairy-free | Nightshade-free | Paleo | Low-Carb | Whole30
- 3 ½ lb boneless beef chuck roast
- 4 medium parsnips, cut into 1-inch pieces
- 16 oz bag fresh baby carrots
- 24 oz baby portabella mushrooms, halved or quartered to make 1-inch pieces
- 1 large onion, chopped
- ½ cup Dijon mustard
- 1 Tbsp fresh rosemary, chopped
- 1 tsp garlic salt
- 1 tsp dried thyme
- 1 tsp pepper
- 1 cup red wine (use homemade beef broth or water for Whole30 version)
- ¼ cup arrowroot and ¼ cup warm water, made into a slurry (used to thicken the sauce at the end)
- ½ tsp salt (or to taste)
Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Chop the parsnips into 1-inch pieces and dice the onion.
Spread the carrots and parsnips in the bottom of the slow cooker. Place the chuck roast on top, moving the carrots and parsnips out from under and around the roast, if needed for the lid to close. Scatter the onions around and on top of the roast. Pour the wine around the slow cooker.
Cover and cook on low 6 hours.
After 6 hours, add the mushrooms around and on top of the roast and cook another 2 hours for a total of 8 hours.
At the end of the cook time, remove the roast and set aside. Mix the arrowroot powder and water into a slurry. Add it to the veggies and sauce in the crockpot and stir well. Add salt as needed for taste.
Serve the pot roast and veggies together with plenty of sauce. Enjoy!