Slow Cooker Herbed Roast with Veggies

Slow Cooker Herbed Roast with Veggies

What You Need:

1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic

How to Cook It:

Mix together the oregano, basil, fennel, pepper, salt and thyme in a small bowl.
Rub the mixture over both chuck roasts rubbing it into the meat with your fingers.
Place the carrots, potatoes and onions into the slow cooker.
Stir in the broth, tapioca, tomato paste and garlic until well blended.
Place the meat over the vegetables.
Cover and cook on high 6 hours or until the meat and vegetables are tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s ok because the extra meat can be used for many other dishes. Place the leftover meat into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, manhattans or any of your favorite beef main course meals. This dish can be cooked on low for 11 hours.