Today was #SlowCookerSunday, and I wanted to make something warming and hearty, but also healthy, for family dinner. Into the slow cooker went two pounds of diced sirloin, two diced large sweet potatoes, one diced medium white onion, three sliced large carrots, three diced celery stalks, one carton of beef broth, one teaspoon of rosemary, one teaspoon of thyme, one teaspoon of salt, two tablespoons of soy sauce or liquid aminos and a dash of pepper.
I set my slow cooker for four hours on high, but you could also do six to eight hours on low. Once the sweet potatoes have cooked through and started getting a little mushy, it’s ready to serve. I cooked a pot of quinoa for the kids to have on the side, though it’s a full meal in itself.
The trick to this delicious dish is a quick sear on both sides of your beef roast. Paired with rice and black beans, it’s a hearty, cold weather meal the whole family will enjoy.
Sizzle some diced garlic in about a tablespoon of oil, then sear your beef roast on both sides for about five minutes a side. Next, drop it into your slow cooker and add 2 cans of tomato sauce, 1 medium diced green pepper, 1 medium diced onion, 1 small can chopped green chiles, 2 tablespoons of tomato paste, 2 teaspoons dried oregano, 2 teaspoons salt, 2 teaspoons ground cumin, 1 tablespoon white vinegar and 1/2 teaspoon red pepper flakes. Cook on low for eight hours.
About thirty minutes before the meat is done cooking, you can start the rice. Next, heat a tablespoon of oil and saute a medium red onion and 4 cloves of diced garlic. Add in two cans of black beans and a cup of warm water and bring to a boil, then turn the heat back down to a simmer. Add your spices: 1 teaspoon salt, 1 teaspoon cumin and 1 teaspoon chipotle chile powder. When you’re ready to serve, dice some cilantro to sprinkle over and slice some fresh limes to squeeze on top.
By now, your beef should be soft and tender. Shred it and serve the meat with the rice and beans. You can also do like I did and pack it for lunches for the week!