The slow cooker is a great way to maximize the time spent preparing a meal. With minimal preparation, you'll come home in the evening and your house will smell of delicious food. Everything's ready, all that's left is to serve! Here's a version of the famous chuck roast.

Ingredients

  • 2 tbsp. tablespoon of vegetable oil
  • 1 boneless chuck roast (2 to 2 1/2 lbs)
  • 2 carrots, sliced
  • 2 stalks of celery
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp quick-cooking tapioca, ground
  • 1 can of stewed tomatoes (560 ml)
  • 1 can of tomato paste (156 ml)
  • 1 tbsp packed brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp pepper
  • 1 bay leaf

Prepare in advance

In a large skillet, heat half the oil and add the roast over medium-high heat. Set aside.

Degrease the skillet, heat the remaining oil over medium heat, add the celery, carrots, onion, and garlic, and cook, stirring, for 5 minutes, or until softened. Add the vegetables to the slow cooker and sprinkle with the tapioca. Place the reserved roast on top of the vegetables.

In a bowl, combine the remaining ingredients. Pour the mixture over the roast. Cover and cook on low for 10 to 12 hours.

Place the roast beef on a cutting board and cover loosely with aluminum foil. Let rest for 10 minutes. Slice the roast thinly and place them on a serving plate. Cover and keep warm.

Meanwhile, remove the bay leaf from the slow cooker and skim off the fat from the cooking liquid. Coat the roast slices with the cooking juices.