Crock-Pot Chuck Roast with Tomato Salsa

Using your crock pot or slow cooker, first sear the 6 pound Chuck Roast on both sides add into the crock pot. Slice one onion, add one bay leaf, 1-1/2 cups beef broth, dash of salt and black pepper, two garlic cloves. Cover and cook on low 4-5 hours.

Three Roma tomatoes cut into pieces add into a mixing bowl, one tablespoon garlic salt, one teaspoon onion powder, one teaspoon parsley, balsamic vinegar and pure Olive Oil, stir well and refrigerate until ready to serve.

Super tender meat with a tomato salsa and is it ever delicious!

Enjoy!

Slow Cooker Beef Stew

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On a busy night the slow cooker is the answer! From my butcher shop I get 3-4 pounds of lean stew meat, small red potatoes,  a few carrots, one stalk celery, one small onion, 1/2 cup beef broth, 2 tablespoons tomato paste, salt and black pepper, one garlic glove minced. I will always sear the stew meat in olive oil, s & p, then transfer to the slow cooker, cut carrots, celery, peel potatoes, add beef broth, tomato paste, garlic, gently stir place on low heat and cover.

Allow to cook 4-6 hours. The meat will be fork tender. Serve with biscuits and butter!

Enjoy this easy, flavorful dinner.

Cheryl “Cheffie Cooks” Wiser.