Beef & Carrots - Slow Cooker Recipe

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 Ms Dash seasonings eg. chipotle lime seasonings) 

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.

Portion out your Red and Green containers accordingly!

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.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become. My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them. (Our four-year-old prefers raw carrots. She doesn’t know what she’s missing!)

Serve with rice, or a big side salad.