Sunday, October 18, 2015

Beef Roast and Carrot

Clean eating in the crock pot, means clean house :) 
This was REALLY good!!  Ross and I were both surprised -- so easy and so yummy!


2lb boneless beef chuck shoulder roast
1-2 pounds carrots, peeled and chopped into bite-sized pieces
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix

Combine all ingredients in your slow cookers.  Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.

To Freeze

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork. Shred meat and serve!

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