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I’m tired.

My feet hurt.

After school, I had to go to Walmart.  I shopped for ten minutes and then stood in line for 20.

I came home and made dinner.

Now I’m washing clothes and packing in preparation for a family getaway.

So, lucky you!  There’s really no story to go with this yummy recipe.  Just a couple of pictures and the memory of a full belly.

Slow Cooker Roast Beef

  • 4-5 pound beef roast
  • 2 14.5-oz. cans of fire roasted diced tomatoes
  • garlic salt
  • salt and pepper
  • green onions, sliced
  • buttered rice

Place roast in the bottom of the slow cooker, fat cap up.  Sprinkle with 1 teaspoon of garlic salt, 2 teaspoons of salt, and 1 teaspoon of pepper.   Top with both cans of tomatoes.  Cook on low all day – at least 8 hours. Remove roast from the slow cooker, peel off fat cap, and shred or chop.  Place in a large bowl.  Use a slotted spoon to remove tomatoes and add to the bowl.  Ladle about a cup of cooking juices into the bowl and stir.  Serve over buttered rice and top with sliced green onions.

Well Duh #1:  You can use any kind of roast you like.  I chose a chuck roast this time.  Just be sure you peel off that cap of fat before shredding and serving.

Well Duh #2:  This would be equally delicious – maybe even more so – over mashed potatoes.  But it had been a long day, so I made a big bowl of rice in the microwave and added salt and lots of butter.

Well Duh #3:  Also delicious on a bun or in a warm tortilla.

Well Duh #4:  You can add more cooking liquid, if you’d like.  You can also add barbecue sauce.

This is so easy and no-fuss.  God bless the dude who invented the slow cooker!

Okay, back to work!DSC_1826