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