Easy & Tangy Slow Cooker Beef Roast
I don’t know of many moms who wouldn’t consider themselves to be busy. At this stage of my life, I find myself caring for five children (one being a new baby), homeschooling the oldest two, doing some work from home, trying to keep up with the housework, and supporting my husband in his role as a bivocational pastor, among other things. Oh yes, and I have to try to keep everyone fed, too!
Yep, I feel blessed and busy.
One of my favorite kitchen tools at this stage of life is a slow cooker. I love being able to put some simple ingredients in it after breakfast and know that a yummy dinner will be ready without much extra effort from me in the evening! Recently, I made this deliciously easy beef roast in our slow cooker and I was so pleased with the results. Paired with some tasty biscuits and a veggie or two, it’s a wonderfully easy meal.
This roast made a fantastic main meal one night of the week, and also served as the base for a soup later on! After the meat was served, I kept the bones and larger fatty sections from the roast in the cooker, filled it up with water, and turned it on low to simmer for the next day, making a wonderful broth. This gave us two meals from one large piece of meat, and one less dish to wash on the night we ate the roast. Double bonus!
Easy and Tangy Slow Cooker Beef Roast
- 1 beef chuck roast, about 3-4 lbs.
- 1 medium/large yellow cooking onion, sliced
- 5 cloves garlic, peeled
- 1 T. salt (I love using unrefined sea salt, like Real Salt, aff.link)
- 1 T. ground paprika
- 1 T. dry ground mustard
- 1/4 cup red wine vinegar
- freshly ground black pepper
- Lay sliced onions in the bottom of the slow cooker. If there are extra slices, set them to the side to be placed on top of the roast later.
- Place beef chuck roast in the crock and pierce the top with the tip of a sharp knife about every two inches.
- Slice garlic cloves lengthwise, making spear-shaped slices. Stick the garlic slices into the beef roast where previously pierced. If any garlic pieces remain, you can pierce along the side of the roast and stick them there.
- Sprinkle the roast with the salt, paprika, mustard, and pepper to taste. If any onion slices remain, lay them on top.
- Pour vinegar evenly over the roast, then cover the crock.
- Cook the roast on low for 8-10 hours or on high for 5-6 hours.
- Serve the meat with some of the onions from the bottom of the cooker, spooning a little of the juice and drippings on as well.
Meals like this one keep me convinced that real, healthy foods can be incredibly simple, too! Since the start of the new year, I’ve been encouraging my readers with a Healthy Eating Made Simple series that’s all about simplifying a whole foods diet. I’d love to have you join me!
Be blessed in God’s goodness, friends!
Kristen at Smithspirations
I like pork and sauerkraut. It is delicious! Thanks for the recipe today 🙂 Have a beautiful weekend.
You’re very welcome, Janet! I’ve never been able to get into pork & kraut. I have a weird aversion to fermented cabbage, but I love it cooked!
a ham shank, something traditionally eaten with sauerkraut, should do very well with this method. i used the oven so far but recently bought a slow cooker.
This looks so YUMMY! Going on my meal plan for next month! Thank you!
Thanks for sharing it, Kelly!
I’ve been in a slow cooker beef roast rut and was looking for a slightly different take on it. Will be trying this this week! 🙂
I’d love to hear how you like it, Christy!
We had this with venison a couple nights ago, instead of beef, and my family declared it a winner. (EVERYONE liked it. That might be some kind of record.) Thanks for sharing!
Yeah, Rachel! I’m so glad you liked it. I think our family likes venison even better than beef, so I should use this recipe next time we have a venison roast, too!
i’ve never used a slow cooker. how hot does it get under and around it. does it need to be on a special surface. the instructions on mine aren’t clear on that.
No, you shouldn’t need a hot pad under the cooker. It will have small legs that it stands on that keep it from damaging any surface. The cooker’s outside does get hot, though, so you would just want to be careful with things that are actually touching it during cooking. Hope that helps!
I am making this right now…is that really Tablespoon of all the spices? That’s what I’m reading.
I’m wondering the same thing. Seems excessive for the salt
I, too, wondered. Update?
How many servings for this recipe? thanks
Comments are closed.