It is, without a doubt, one of the most comforting meals. This recipe is perfect for several reasons. One, you get to throw everything in your crock pot and not worry about dinner. Two, you can clean out your veggie drawer and toss everything you have in this dish. And finally, you can use a lesser quality meat and the end result will be divine!
This recipe is super flexible. I use what I have!
3-4 lb chuck roast
Salt and pepper
1.5 -2 c of broth (I used vegetable b/c I already had it open but beef would also work well.)
3 cloves of garlic, smashed
3 carrots, sliced into 1/2 inch pieces
3 sweet potatoes, sliced into medium sized pieces
2 stalks of celery, chopped
1/2 medium sized onion, diced
2 tsp of oregano
2 tsp of dried parsley
1 tsp of cumin
1 tsp of onion salt
1 pinch of red pepper flakes
1 crushed bouillon cube
Heat a skillet over a medium flame and add a drizzle of olive oil. Sprinkle the meat with salt and pepper. Add it to the pan and brown it on both sides for about 5 minutes each. Remove from heat.
Add the meat and juices to the crock pot (setting on low). Then add the remaining ingredients on top. Cover and cook for 6-8 hours.
This dish can be served over egg noodles or brown rice. Cook your choice according to the package directions. Serve the meat and vegetables over top and enjoy!
— Knead to Cook