Slow Cooker Spring Lamb Roast
Ingredients
- 1 yellow onion
- 2 large carrots (can use more if desired)
- 3-4 stalks celery
- 1 large lamb shoulder roast, ~4 lbs (can sub pork or beef roast)
- 3T Italian seasoning Note: read ingredient list and avoid added sugars, salts, msg, gluten, etc.)
- salt & pepper
- 28 oz diced tomatoes
Instructions
- Chop 1 yellow onion, 2 large carrots (peeling optional) and 3-4 stalks celery into ~1-2” pieces.
- Season lamb roast on all sides with ~3T Italian seasoning and a generous amount of salt & pepper.
- Place chopped veggies, seasoned lamb and 28oz diced tomatoes in a slow cooker.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Remove roast from slow cooker and slice thinly, against the grain.
Notes
Instant Pot Instructions:
- Season lamb on all sides with 3T Italian seasoning and S&P. Sear in instant pot or on large saute pan on stovetop.
- Lay seared, seasoned lamb + 1c chicken broth or water in instant pot.
- Cook on high pressure for ~50mins.
- Quick release and open lid. Add the chopped vegetables and diced tomatoes.
- Cook on high pressure for additional 10mins.
- Once cook time is complete, do a quick release.