The kitchen counter doesn’t look much different this morning than it did 4 days ago when we picked up the CSA box. My days have been so long that I haven’t had a chance to look at the produce, let alone do something about it. I have been leaving the house at 4:50am and getting home at 8pm – just enough time to shower, do some reading for the morning, and go to bed. They feed us at the hospital, so I haven’t been very motivated to cook this week either. But today will be different; this morning I have house chores, food prep, cooking, freezing, and canning to do. I thought the weekends were for rest and relaxation…
Anyway, here is a recipe I made a few weeks ago. The weather has turned and it is now crock pot season. As I’ve mentioned before, we bought 1/2 a grass-fed cow from a local farm last winter, so we have a lot of beef to eat. We’ve made a surprisingly huge dent in the stored and the basement just has 1 milk crate full of meat left. Thank goodness, because we just purchased another 1/2 (but this time we will share it with a few other people).
Crock pot beef is a simple meal to throw together in the morning before work. You can really add any vegetables to the mix; This recipe has cabbage, onions, green peppers, and carrots. I plan to use some of the frozen vegetables from our CSA when I make this again during the fall/winter.
Slow Cooker Beef Roast
- cooking spray
- 3-4 pound beef roast
- 1/2 cup Balsamic vinegar
- Black pepper
- 1 large onion, diced
- 2 large green peppers, diced
- 1 pound carrots, chopped
- 1/2 head of cabbage, shredded
- Spray a 6qt crock pot with cooking spray.
- Place roast in crock pot. Pour vinegar over the top. Season with pepper. Cover with vegetables. I like to put the cabbage in last.
- Cover and cook on low for 8-10 hours. Check after 6 hours – if there is no liquid, add water. There should be plenty of liquid from the vegetables cooking down.