Slow Cooker Beef Roast with Shallots
Equipment
- slow cooker, instant pot, or dutch oven
Ingredients
- 2½ lb beef chuck roast, cut into 2-inch chunks
- 12 shallots, peeled and left whole or pearl onions, sweet onions quartered
- ¼ cup avocado oil
- 6 cloves garlic, left whole or minced
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 1 28 oz can whole tomatoes with juices, and crushed with the back of a wooden spoon
- 2 tsp dried oregano
- 1 tbsp coconut sugar
- 2 cinnamon sticks or 1 tsp ground cinnamon, more to taste
- 2 bay leaves
- sea salt and pepper to taste
Instructions
Sear the beef and shallots
- Set the slow cooker to saute mode (if using), add the avocado oil, and brown the beef on both sides. Remove from pan and add the shallots. Saute until golden brown.
Add everything into the slow cooker
- Add the beef back into the slow cooker. Add in the garlic, red wine vinegar, and tomato paste. Stir to combine. Next, add the canned tomatoes, dried oregano, coconut sugar, cinnamon sticks, bay leaves, and salt and pepper to taste.
- Place the lid on the slow cooker and cook on low for 6-8 hours. Serve over rice or pasta, or vegetables such as sauteed squash.