Tis the season of preparation. I feel like September marks the time where everyone is super busy. We are inundated with sports, homework, dinner, to and from this and that, and the holidays fast approaching. I have decided to start a Slow Cooker Series for Sundays. I don’t know about you, but I really take the “day of rest” seriously. I am sure you understand what it feels like to be a busy mom, dad, sister, brother, aunt, uncle, caregiver…you get what I’m saying.
Over the next 8 weeks, I am going to introduce several recipes that require minimal work. The phrase “set it and forget it” will be your new best friend. The best part? These are also freezer friendly. That’s right. You can make these ahead of time and just pop them in the freezer for a later day. When you want to cook them, just empty them into the slow cooker and let the machine do its magic. I have tested these recipes on my family after trying many one-note slow cooker recipes. I guarantee these are full of flavor, and are sure to please the whole bunch.
Low & Slow Beef Roast with Vegetables
You will need:
- 1 2-3lb beef chuck roast
- 1 medium bag of baby carrots, or frozen carrot slices
- 10-12 baby creamer potatoes, or 2 large russet potatoes cut into bite sized pieces
- 1 packet of au jus seasoning mix
- 1 packet of ranch seasoning mix
- 6 pepperoncini peppers from the jar (trust me..don’t skip it)
- 2-3 tbsp of the pepperoncini pepper juice
Place the roast in the bottom of the slow cooker. Sprinkle the seasoning packets onto the roast. Pour the peppers and pepper juice on top of the seasoning. Place the potatoes and carrots on top of the seasoned roast. Put the slow cooker lid on top and cook on low heat for 8 hours. Shred the meat when it is done and let it hang out in the juice for a few minutes while you get the plates ready. Serve it up with the potatoes, carrots, and peppers on the side.
How easy is that? The roast is fall apart tender at the end of the cooking time. The potatoes and carrots are full of flavor from the juices of the meat and seasoning mixes. The pepperoncini peppers are a big hit…please don’t skip that part. They add so much flavor, and the peppers are delicious after they have cooked with everything else. If you’re wondering, no, they are not spicy.
I hope you love this recipe! Let me know if you try it out and what you think. This should give you more time with your family on days where you don’t feel like cooking, but you want a family meal to enjoy together around the table.
Lots of love and many blessings,
Chelsea
For he has freed my soul from death,
my eyes from tears, my feet from stumbling.
I shall walk before the Lord
in the land of the living.
Psalms 116:8-9
The Catholic Kitchen 