Another great crock pot recipe! I love being able to throw all of this in the crock pot and then having dinner ready when I get home. There is very little manual labor involved in this recipe. Once you make it, you will have dinner all week! I love the addition of the apples – such a perfect fall or winter recipe!
INGREDIENTS:
- 3-4 # beef chuck roast (I used 4#)
- 6 carrots, peeled and chopped
- 4 stalks organic celery, chopped
- 2 organic green apples, chopped
- 4 sweet potatoes, peeled and cubed
- 1/2 cup beef broth (preferably organic, low sodium; or organic bone broth)
- Salt
- Pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- Olive oil or coconut oil
METHOD:
Get out your crock pot and plug it in. Take your meat and cover each side with pepper, salt, garlic powder, onion powder and some paprika and place it in the crock pot. Top with all of the chopped veggies and apples – except the sweet potatoes – and then add your beef stock. Turn crock pot on low and cook for 8-10 hours. The apples will disintegrate into the sauce, so, if you prefer to have them in chunks I recommend adding them the last 2 hours of cooking. To prep the potatoes (already peeled and cubed), preheat oven to 425 and place them on a baking sheet. Coat with olive oil (or coconut oil), salt, cinnamon, paprika and roast for 30-35 minutes, tossing once halfway through. When your roast is finished, it should easily shred with two forks. Add the sweet potatoes to the crock pot after the roast is done.
Enjoy! Makes about 10 servings.
Kelly Hayman Fitness 