Few things are as comforting on a busy day as coming home to the smell of a roast in the crock pot. Throw some whole wheat bread in the bread maker as well and the comforting smells are right up there with world peace. Plus, using a slow cooker always makes me feel like someone else made me dinner. Life doesn’t get much better.
In my opinion, the best roast for a slow cooker is a chuck roast. They’re not as thick as other roasts so they cook more evenly.
The secret to cooking tender beef is to brown the meat before putting it in a slow cooker and to cook it low and slow.
Before you brown your meat, rub it down with a spice mixture.
Then place the browned meat on a bed of root vegetables. I use carrots and sweet potatoes. If you don’t like sweet potatoes, russet potatoes are fine. I just like the flavor and health benefits that come from sweet potatoes.
Then top the meat with sliced onions and a can of diced tomatoes and cook the whole thing in a flavorful broth for eight hours.
Cooking it this way makes the meat just fall apart. This is perfect on a cold night. Or a warm night. Or a Tuesday. Whatever. There’s no reason not to make this for dinner.
- 1 3 pound (ish) Chuck Roast
- 2 Tbsp Avocado Oil
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Cumin
- 1/2 tsp Paprika
- 2 cloves garlic (pressed)
- 3 Tbsp Balsamic Vinegar (divided)
- 4 Carrots (chopped)
- 2 small Sweet Potatoes (peeled and cubed)
- 1 small Onion (sliced)
- 1 14.5 oz can Diced Tomatoes
- 1 Cup Beef Broth (can use chicken broth)
- Combine salt, pepper, rosemary, thyme, cumin, paprika, garlic and 1 T balsamic vinegar to make a paste.
- Rub roast with spice mixture and brown on both sides in avocado oil.
- Spray the inside of your slow cooker with non-stick spray. Dice carrots and sweet potatoes and add them to the slow cooker.
- Top vegetables with meat and add sliced onion and diced tomatoes.
- Pour in beef broth and remaining 2 T balsamic vinegar.
- Cook on low for 8 hours
- Shred and serve.
No comments yet.