Slow-Cooker Sunday: Beef Roast with Veggies

I like big, hearty meals on Sundays. The day seems conducive to lounging about in the afternoon and allowing food to slowly simmer and cook, whether on the stove or in the oven. So, this past weekend I decided that we would go the traditional route and make the standard fare that many American households have come to know as a Sunday evening staple: Beef Roast with Veggies.

I woke up early on Sunday morning (the dog doesn't like me sleeping in past 6:30 am on most days), and decided that since I hadn't used the slow-cooker in quite a while, I'd take it out and give it a whirl with my roast ingredients on-hand in the refrigerator. Nothing's better than meat breaking down in a crock-pot over the span of 10 hours - when/if you have the time to do it.

So, for those Sundays (or any days) when you have the time, try this simple and delicious slow cooker beef roast recipe (serves 4 to 6).

Ingredients:
2.5 lbs beef roast - cut in half, or buy two 1.25 (+/-) lb sections
0.5 lbs carrots - peeled and chopped on the diagonal
0.5 lbs celery - chopped
0.5 lbs white mushrooms - cleaned and sliced
1 medium onion - quartered
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ground pepper
1 tsp salt
1 tsp cayenne
1 tsp oregano
1/2 tsp cumin
2 cups beef broth
Extra salt & pepper for taste

Directions:

Combine herbs and spices into a small bowl and mix together.

Take roast out of refrigerator and pat dry rub all over beef.

Let sit for just a few minutes, while you cut up your veggies. Place cut carrots, celery and mushrooms on the bottom of the slow-cooker and sprinkle with a dash of salt and pepper, then set the roast portions on top.  Take quartered onions and nestle around beef. Warm up two cups of beef broth (or stock) and slowly pour over beef and vegetables.

Cover ingredients with lid and set slow-cooker for 10 hours.

After 10 hours, remove roast from pot and and cut into portions. Serve with vegetables, alongside rice (or starch of choice).