More from the Crock Pot
Slow Cooker Beef with Root Vegetables
- 1 onion, chopped
- 4 small red potatoes, quartered
- 2 carrots, peeled and chopped
- 1 turnip, peeled and chopped
- 1 rutabaga, peeled and chopped
- 1 (3-pound) chuck roast
- Salt and ground black pepper
- 3 tablespoons all-purpose flour
- 1 (15-ounce) can tomato sauce
- 2/3 cup brown sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
The original recipe says to serve a third of the beef and all of the vegetables with this meal, then shred and refrigerate the remaining beef until ready to use. I just divided up the entire contents of the slow-cooker into about six meals - and even divided by six, each portion is likely too much for me for a dinner by myself. For real, this stuff sticks to your ribs.
Also, when I attempted to lift the roast out of the slow cooker using two forks, the meat was so tender that I only lifted out the two fork-sized portions directly supported by the forks. It literally fell apart at a touch. And to come home after a long day and a cold walk (of a mere ten minutes, but even so) to an aromatic apartment...man. It was the definition of goodness.
Labels: red meat, slow cooker
posted by ek at 8:46 AM
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