Ingredients: 1 2-2 ½ Lb. Boneless Beef Chuck Roast,1 Large Onion – Roughly chopped,1 cup Low Sodium Beef Broth,3 Tbsp. Balsamic Vinegar,2 Tbsp. Tomato Paste,2 Tbsp. Quick Cooking Tapioca,3 Large Garlic Cloves-Minced,1 tsp. Italian Seasoning- Store bought or Homemade,Salt and Pepper to taste
Instructions:
- Place onions in slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used)
- Place roast on top of onions.
- Season meat with salt and pepper.
- In a small bowl whisk together broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning.
- Pour mixture over meat.
- Set cooker on low and cook for 8-10 hours. If youre short on time set cooker to high and cook 4-5 hours.
- Let cook without disturbing or checking on it; Every time you open the lid it lets all that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end.
- Once roast is cooked and is tender to the point of falling apart transfer to serving dish.
- Use juice and onions in crockpot as gravy.
- Transfer liquid to a gravy boat.
- Plate it up
- ENJOY!!!
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