The Scoop
Sometimes, good things come easily, and this is living proof of the theory.
Feel like having a hearty homemade dinner but not feeling like the struggle of spending the entire day in the kitchen? We’ve got your back.
A handful of pantry staples and a chuck roast will save the day: just add everything to the slow cooker, walk away, forget about it for a while, and let dinner handle itself. Sometimes, good things come easily, and this is living proof of the theory.
This is the slow cooker saying, “I’ll take it from here.”
Ingredients
- 1 (2-2 1/2-pound) chuck roast
- 1/2 onion, chopped
- 1/2 bell pepper, color of your choice, chopped
- 2 stalks celery, chopped
- 2 large potatoes, chopped into large chunks
- 2 cloves garlic, minced or pressed
- 1/2 cup tomato sauce
- 1/2 cup barbeque sauce
- 2 beef bouillon cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup water
- parsley, optional, to taste, chopped, for garnish
Directions
- Place the roast in the bottom of a slow cooker.
- Top the roast with the onion, the bell pepper, the celery, the potatoes, and the garlic.
- Top the vegetables and the roast with the tomato sauce, the barbeque sauce, the bouillon, the salt, the pepper, the thyme, and the water.
- Cover and cook on low until the meat is very tender, about 8-10 hours.
- Serve garnished with the parsley.
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