Slow Cooker Beef Roast and Carrots

SLOW COOKER BEEF ROAST AND CARROTS FROM NEWLEAF WELLNESS

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 

Directions

1. Combine all ingredients in your slow cooker.
2. 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. 

Labels (12): When ready to eat, thaw Ziploc bag contents overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Cut/shred meat and serve. ALSO INCLUDED: 8 Pretzel Rolls. These freeze and thaw well. They can be used for this meal or any night you like. My kids love me to make sandwiches with them :)