Savory Slow-Cooker Beef Roast

This is one of my favorite recipes.  I love that I can start out my morning by putting just a few simple ingredients together and wind up with a very tasty meal at the end of the day!  This is another recipe that you can easily play around with--add more veggies or different ones, make it spicy or not-so-spicy (I go for spicy!)...adapt it to your family's tastes and enjoy!

3-4 pound beef roast
1/4 c. flour
2 tsp. dry mustard (optional)
salt and pepper to taste
1 onion, chopped as finely as you wish
2 carrots, peeled and chopped
16 oz. of diced tomatoes (use whatever kind you like; this is where I spice it up and use Rotel w/chiles)
2 Tbsp. Worcestershire sauce (optional)
2 tsp. brown sugar (optional)

Additional ingredient: noodles of any kind or rice.

Start out with your roast.  As you can see, mine is still slightly frozen.

Next, combine the flour, mustard, salt, and pepper, and pat it on your roast.  I took the lazy route yesterday and dumped it all on top of my roast, but you'll get nicer results if you actually coat the meat with the flour mixture.  Set the roast in the crock pot.

Now you want to get your vegetables chopped and combine the remaining ingredients (with the exception of the noodles or rice) in a bowl.

Stir it all up.

Then, pour it on top of your roast.

Cover and cook on low for 6-8 hours, or on high for 4-5 hours.  The sauce will thicken up a bit as a result of your flour mixture.  Once the roast is pretty much done cooking, go ahead and start getting your noodles (or rice) prepared.  I personally prefer egg noodles with this recipe.

Cook the noodles according to the directions on the package.  While the noodles are cooking, shred the beef in the crockpot.  Once the noodles have been drained, serve them up on a plate and place a spoonful or two of your beef roast mix on top.

If using a spicy version, make sure to have full glasses of milk on hand for anyone who has a hard time with spicy foods! ;)