Beef Roast and Carrots
(Slow-Cooker Recipe)

Recipe modified by Strive for Wellness^®

Servings: 6

Ingredients:

2-pound boneless beef chuck shoulder roast
2 pounds baby carrots, or whole carrots cut into 1-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon paprika
½ tablespoon dried mustard
1 teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon celery seed

Directions:

To cook now:

1. Add all ingredients to slow-cooker and cook on low setting for 8 hours.
2. Shred beef, if desired, and stir to combine all contents.
3. Serve with rice or biscuits, or enjoy on its own!

To freeze and cook later:

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by-date (3 months from the date that the food was prepped).
2. Add all ingredients to the freezer bag. Remove as much air as possible when sealing the bag and freeze for up to 3 months.
3. When ready to eat, allow mixture to thaw slightly in the refrigerator. Add all ingredients to slow-cooker and cook on low setting for 8 hours.
4. Shred beef, if desired, and stir to combine all contents.
5. Serve with rice or biscuits, or enjoy on its own!