Beef and Tomato Stew (crock-pot)

Beef and Tomato Stew (crock-pot)
Not sure what to do with Chuck Roast? Here's a quick and easy crock-pot recipe using this cut of meat. It makes plenty to feed the family with leftovers to spare.
  • 3 to 4 lb Chuck Roast (Grass-fed)
  • 1 lb baby carrots
  • 2 large onions, sliced
  • 28 oz can diced tomatoes with juice
  • 8 oz jar tomato paste
  • 2 zucchini, chopped
  • 4 cups fresh spinach
  • 1 Tbsp dried basil (or more to taste)
  • 1 Tbsp dried oregano (or more to taste)
  • Salt
  • Black pepper
  1. Place carrots and sliced onions in the bottom of a slow-cooker
  2. Salt and pepper both sides of roast and add on top of carrots and onions
  3. Mix diced canned tomatoes, tomato paste, dried basil, dried oregano and 1 tsp. salt together and pour over roast
  4. Cook on low for 7 to 8 hours
  5. Once time is done, remove roast onto a cutting board. Remove any unwanted sections and then cut meat into bite size pieces. Add back to pot.
  6. Heat a large skillet over medium heat. Melt a tbsp. of coconut oil in the pan and sauté the zucchini and spinach. Add and stir veggies into the stew.
  7. Add salt and pepper to taste.


You might also like

No Comments

Leave a Reply