Slow Cooker Pot Roast

Today was one of the worst days we have had with Miss A's health.  We had a long awaited gastroenterologist appointment.  We were so full of hope for some sort of answer or something we could follow up.  The only news we got was, that in his opinion, the diet revamp we have done, all our hard work, is for nothing.  He has no faith in diet remedies at all.  I was so angry and disappointed.  Of course I am not going to change how I treat my daughter, and will continue to give her foods that are high in nutrients, low in sugars and try to stick to the dietary guidelines we have been working from.  His narrow-minded opinion will not change that.  It is just so disheartening when every specialist we see has a different opinion and you have to mash all the advice together and hope you are doing the right thing.

To top this disappointment off, Miss A is very sick again.  Yet another course of antibiotics.  Last night she grabbed her head and started screaming that her head was falling apart.  It hurt so bad.  Sounded like a migraine to me.  She went to bed with some Panadol on board, and fell asleep, without dinner.  This morning she looked like a zombie so I took her back to the GP this afternoon.  Another sinus infection!  We are up to 4 days off of school in two weeks, and counting................

With all of this happening, and Mstr H feeling the brunt of it all, I have decided that some comfort food is in order.  This has prompted me to give you one of my favourite slow cooker recipes, Pot Roast!  Yum!  Great with fresh GF soda bread or corn bread, slathered in butter!  Yes, we are back on dairy, soy and egg!  Yay!  We also like to serve with fresh, green beans, steamed.  These are Miss A's favourite veggie as she can pull them apart, eat all the 'baby peas' and then the skins.  Hours of enjoyment!

POT ROAST

INGREDIENTS
2kg meat, roast (any red meat will do.  Corned beef is our favourite as it is cheap and tasty)
1 leek, sliced
2 carrots, sliced
1 zucchini, chopped
1 eggplant, chopped
250g mushrooms, quartered
1 green capsicum, chopped
2 cups Nomato sauce
1/2 cup Tamari soy sauce
herbs and spices to taste (I use Mixed Herbs and Seasoned Salt or SeasonAll)
2 cups homemade beef stock (beef bones boiled with leek, green capsicum, carrot, herbs and spices until aromatic.  Strain and store in freezer.)

METHOD
Place all the veggies into a slow cooker, sprayed with oil.  Give them a stir and place meat on top.  Cover with sauces and stock and sprinkle with herbs and spices.  Place lid and leave for at least 6 hours.  All day is best.  Serve with steamed green veg, mashed potato and fresh GF bread.

See how easy that is?  My kids just love it.  Let me know what you think in the comments.