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Slow Cooker Cinnamon Pot Roast Recipe

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This recipe for Slow Cooker Cinnamon Pot Roast is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons expeller-pressed canola oil
2 1/2 pounds beef chuck roast, trimmed of excess fat
1 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
2 onions, roughly chopped
3 cloves garlic, sliced
1 (28-ounce) can diced tomatoes
3 to 4 cinnamon sticks
1/4 cup finely chopped fresh parsley
rx
1 lb Spagetti

Parmesan cheese
Directions:
Directions:
Heat oil in a large skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes. Transfer beef to a slow cooker. Add onions to the skillet and cook, stirring until browned, about 6 minutes. Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer onion mixture to the slow cooker. Add tomatoes with their juices and nestle in cinnamon sticks. Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.

Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with parsley.

Serve over spaghetti.

 

 

 

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