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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SLOW COOKER BEEF ROAST & CARROT Recipe

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This recipe for SLOW COOKER BEEF ROAST & CARROT is from EPIC YOUTH POSSE 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 LBS BONELESS BEFF CHUCK SHOULDER ROAST
2 LBS CARROTS, PEELED & CHOPPED INTO BITE-SIZED PIECES
3 TBSP EXTRA VIRGIN OLIVE OIL
2 TBSP RED WINE VINEGAR
1 PACKET MCCORMICK MESQUITE SEASONING
Directions:
Directions:
1. Combine all ingredients in your slow cooker.
2. Add lid, & 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 & 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. Shed meat and serve.

Serve with rice, biscuits or a big side salad.

 

 

 

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