Beef and Tomato Stew (crock-pot)

Beef and Tomato Stew (crock-pot)
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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.
Ingredients
  • 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
Instructions
  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.


 

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