So I realize that having to plan and put something in your crock pot 8 hours ahead of time negates the in-a-pinchness of this recipe. But with about 2 ounces of grocery planning energy and 5 minutes of sticking ingrediants in the crock pot at the beginning of the day, you will have yourself a delish and hearty meal. It’s worth it! I found this recipe stuffed in an old recipe book. It was written on a blue piece of paper and given to me by a friend a long time ago. If I knew its original creator I would give them credit because it is oh so easy and yummy. Word to the wise: don’t skimp on the fresh cilantro or parsley. I remember reading that fresh herbs bring a crock pot meal to life with their freshness and color and it’s true:)
1 lb beef chuck roast ( I used Simple Truth Organic Grassfed Beef Chuck Roast. I would highly recommend using this cut of meat or one with a higher fat content, leaner meats will be tougher and not fall apart like fatter meats.)
1 3/4 cups of baby carrots
2 cans of stewed tomatoes
2 russet potatoes cubed
salt and pepper
handful of chopped fresh cilantro or parsley for garnish
Season both sides of your chuck roast with salt and pepper and place in the bottom of your crock pot. Cover with stewed tomatoes, carrots and cubed potatoes. Cook on low for 8 hours, opening a couple times to pour juices over vegetables to keep them moist). Using two forks shred your chuck roast (it should be extremely tender and easy to shred). Serve in shallow bowls and spoon juice over bowl before serving.