So Long, Farewell, Auf Wiedersehen, Aideu: Crock-Pot Beef Roast
By KerryAnn FosterLabor Day officially marks the end of Summer for most people. One last party before you put the grill away for the year. Kids get back in the swing of school, vacations are over (for the most part) and everyone returns to a new normal. Time marches on.
This year, our new normal is just like last year’s. I spend every September driving my family crazy with rich, hot, Fall meals while we’re still having 90 degree ‘unseasonably warm’ days. Why? Because I’m craving anything pumpkin, chicken pot pie, beef roast with mashed potatoes and gravy and chicken and dumplings. I have a feeling this September will be no different.
September and October are my favorite food months. The weather is supposedly starting to cool and you have both Summer and Fall foods coming in from the garden at the same time. You can have an afternoon warm enough to wear short sleeves followed by an evening by the fireplace.
So Long, Summer. I won’t miss you.
From the Menu Mailer
Hands-on: 10 minutes
Hands-off: 8-10 hours
1 beef chuck roast, size of your choice, with or without bone
1 tsp salt
1 tsp garlic powder
½ tsp chili powder
¼ tsp pepper
4 cups diced tomatoes, optional (3-4 tomatoes or 2 cans)
Place the roast in the bottom of a crock-pot. Combine the spices and rub over the meat. Pour the tomatoes around the meat. Cover and cook on low 8-10 hours.
Shred or slice meat return to juices. Serve over rice or mashed potatoes.
This post is part of Traditional Tuesdays.
Related Posts
- Bone Broth Marathon: Crock-Pot Potato Wedges
- Crock-Pot Potato Wedges
- Crock-Pot Swedish Meatballs
- Crock-Pot Pumpkin Pudding
- Crock-Pot Chicken Tortilla Soup
- Crock-Pot Oriental Chicken
- You Are NOT What You Eat: Chicken Stock
- Plugging Along- Quick Crock-Pot Spaghetti Sauce
- Cheap Eats- Budget Breakfasts I: Latkas
Disclaimer: Some of the links in some of my posts are affiliate links. When you click them you allow me to cover a small portion of the cost of this blog. Blogging isn’t cheap and I appreciate your support so we can keep churning out awesome recipes. Using my affiliate link is like leaving a tip. Thank you. You can read more of our disclaimers here.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
















Hi KerryAnn,
I just discovered your carnival! I will bookmark it. I shared my walnut balsamic dressing with a videon and an article about coconut products. I hope you come and share your recipes and posts at FAT TUESDAY!
http://realfoodforager.com/2011/09/fat-tuesday-september-6-2011/