Name: Slow Cooker Beef Roast and Carrots
Ingredients: 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!); 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 (Like homemade taco seasoning. Yum!)

Description

Cook fresh or freeze to cook later. Serve with rice, biscuits, or a big side salad.

Ingredients

2-pound boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!)
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 (Like homemade taco seasoning. Yum!)

Cook Mode Prevent your screen from going dark

Directions

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

To Freeze and Cook Later

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 hours, or until meat easily pulls apart with a fork. Shred meat and serve.