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Lamb Pot Roast Recipe Slow Cooker

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Slow Cooker Lamb Roast Dinner Instant Pot Foodie Father
Slow Cooker Lamb Roast Dinner Instant Pot Foodie Father from foodiefather.net

Description

This Lamb Pot Roast Recipe Slow Cooker is a great way to enjoy a comforting and delicious meal with minimal effort. This slow cooker roast is full of flavor, with tender pieces of lamb, potatoes, carrots, and mushrooms all cooked together in a savory sauce. The end result is a hearty, flavorful meal that is sure to please the whole family. Plus, it's so easy to prepare, so it's perfect for busy weeknights or lazy weekends!

Prep Time

This Lamb Pot Roast Recipe Slow Cooker takes about 20 minutes of prep time. This includes chopping the vegetables, browning the lamb, and assembling the ingredients in the slow cooker. This prep time is minimal and you can even do it the night before and store it in the refrigerator until you’re ready to cook.

Cook Time

Once you’ve prepped the ingredients, the slow cooker does all the work. This Lamb Pot Roast Recipe Slow Cooker takes about 8-10 hours on low or 4-6 hours on high. The exact time may vary depending on the size and type of your slow cooker, so check on it periodically to make sure it’s not overcooking.

Ingredients

  • 1 tablespoon olive oil
  • 2-3 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 1 pound small potatoes, halved
  • 2 cups baby carrots
  • 8 ounces sliced mushrooms

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and cook until lightly browned, about 5 minutes. Transfer the lamb to the slow cooker. Add the onion, garlic, oregano, thyme, smoked paprika, cumin, salt, pepper, beef broth, red wine, diced tomatoes, and bay leaves to the slow cooker. Stir to combine.

Add the potatoes, carrots, and mushrooms to the slow cooker and stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours. The lamb should be tender and the vegetables should be cooked through.

Remove the bay leaves and discard. Serve the pot roast with the vegetables. Enjoy!

Equipment

  • Large skillet
  • Slow cooker

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. It also freezes well, so you can make a double batch and freeze half for another meal.

Nutrition: Per Serving

  • Calories: 554
  • Fat: 27g
  • Carbohydrates: 33g
  • Protein: 38g
  • Sodium: 721mg
  • Cholesterol: 91mg

Recipe Tips

This Lamb Pot Roast Recipe Slow Cooker is incredibly versatile. Feel free to switch up the vegetables according to what you have on hand. Other vegetables such as turnips, parsnips, and green beans would all work well. You can also add various herbs and spices to change up the flavor. This recipe is also great for meal prep, as it reheats well and can be served over rice, potatoes, or quinoa.

This is also a great recipe for entertaining. You can double or triple the ingredients and serve a crowd. The slow cooker does all the work, so you can spend your time with your guests and not in the kitchen. This Lamb Pot Roast Recipe Slow Cooker is sure to be a hit!


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