I recently introduced Cameron, a friend of mine, to the crock pot (or I guess “slow cooker” would be the non-trademarked version). He said that his mom uses their crockpot to make stew, but that’s about all he’s familiar with.
So, when he saw the results of this recipe, he was gratifyingly stunned:
- 2 to 2-1/2 pound beef chuck roast
- 1 pound shallots, peeled & coarsely chopped (Safeway had a special, usualy shallots are kind of pricey, but they’re more delicate than onions)
- 2 cans Hunt’s diced tomatoes with Oregano & Basil
- 1 jar Prego Organic Tomato & Basil pasta sauce (am I big on organic food – no; but I do like tomato sauce with a lot of basil)
- sprinkle of garlic salt
- sprinkle of cloves
- Cut up the shallots and put them in a layer on the bottom of the slow cooker. Pour one cab of diced tomatoes in the middle, and then pour 1/2 the jar of tomato sauce all around.
- Brown the chuck roast on all sides in olive oil. Put browned chuck roast in middle of shallot / tomato / tomato sauce layer.
- Pour other can of diced tomatoes around the edge of the roast, and then pour the remaining 1/2 jar of pasta sauce over the top of the roast.
- Sprinkle a bit of garlic salt (maybe 1/2 to 1 teaspoon total) and a pinch of cloves (maybe 1/4 to 1/2 teaspoon total) over the whole mess.
Put the lid, turn on low, and get a good night’s sleep. Turned out great!!!
The only thing I have a dilemma about now is what type of starch to put with it. I am almost tempted to use some type of pasta, but it seems it would be best with something small, like orzo or shells.
Also, Cameron had brought over some Fred Meyer sausages he had cooked in beer. We sliced those up, and added them to the chuck roast & sauce, & they made an excellent addition. If I ever cook this for a large group, I think I will take the sauce that is there after cooking, reduce it over the stove a bit to thicken it up, cut up the beef and add some of those sausages, and have a feast fit for a king! (Seriously, that sauce turned out soooooo good.)