Makes 4-6 servings.
Approximate cooking time: 5-7 hours
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Ingredients
- 3 lb beef chuck roast
- 1 Tbs sea salt (optional)
- 1/2 tsp freshly ground black pepper
- 2 onions, quartered
- 4 carrots, quartered
- 1 celery stalk, sliced
- 1 bay leaf
- 5 cups water
- 1 small cabbage, cut into wedges
Instructions
- Sprinkle meat with sea salt (optional) and black pepper.
- Place onions, carrots, and celery into crockpot.
- Top with meat.
- Add bay leaf and water.
- Cover pot and cook on low 5-7 hours, or until meat is tender.
- Add cabbage wedges at any point during cooking (earlier if softer texture is desired, or add near the end if you prefer them to be less cooked).
2 Comments
Very yummy. My Mom liked this recipe, and even told my Dad about the dinner I made. The only thing I would do differently next time is add more carrots, and only use 1 onion. I also forgot to add the cabbage
I’m sure it would have been even more awesome with the cabbage. This is a great crock pot recipe that you can just let sit, and slowly cook all day until dinner time.
Kelly
I made this as my first paleo recipe, since hubby is a big meat eater and wanted it to go over well with him. Boy did it! He LOVES it! I’ve made it 5x so far and he still loves this one the best I think.Thanks for sharing it. I too forgot the cabbage one time but it tastes just as good with or without.
Kim