Tuesday, October 13, 2009

Slow Cooker Beef with Veggies


1 onion, chopped
3 potatoes, cut down to 1-2" pieces
2 sweet potatoes, cut down to 1-2" pieces
3 carrots, peeled and chopped
basically, any other veggies you want to throw in
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, sweet potatoes, carrots, and any other veggies 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.
Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.


Mr. L is getting a sandwhich with the meat for lunch tomorrow, and the rest will be frozen in two containers - one for him to eat this weekend, while I'm out of town, and the other for us to eat later, on a day I don't feel like cooking. I'll leave out enough for dinner tomorrow. (I also threw in a couple of frozen biscuits to serve with it.)