SLOW COOKER BEEF ROAST AND CARROTS

SLOW COOKER BEEF ROAST AND CARROTS image

Categories Beef

Number Of Ingredients 5

2-pound boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!)
3.5-6 cups smaller/thinner baby carrots, or pre cut coins chopped into bite-sized pieces
3 tablespoons olive oil
2 tablespoons red wine vinegar
one seasoning packet (McCormick mesquite and chipotle seasonings) or 3 tablespoons taco seasoning mix

Steps:

Combine all ingredients in your slow cooker. Cook on LOW 8-10 hours until beef shreds easily with a fork. To Freeze Combine all ingredients in a gallon-sized plastic freezer bag with eat on top OR if using crock pot liner meat on bottom. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on âlowâ setting for 8-12 hours, or until meat easily pulls apart with a fork. Shred meat Serve with instant mashed potatoes and salad and/or steamed green beans/broccoli.