Slow cooker beef with root veggies

Slow cookers are life savers! It takes no time to throw everything in and forget about it over the next few hours. We frequently use a slow cooker to make homemade beans but there are a ton of different options when it comes to these incredibly convenient kitchen allies.

Beef has the property to become quite rubbery when not cooked properly - that’s why slow cooking it is always a good option if you want your meat nice and tender. It doesn’t need searing but you can definitely do this if you like it crusty and brown on the outside.

It is a very important step to season the meat well before roasting it. Using flavorful herbs gives it such an amazing aroma. They also season the vegetables and help infuse all of the ingredients together. Herbs like thyme, basil, oregano and sage are also great digestion boosters. Their oils have a soothing effect on the intestines which is important when eating meats that are generally hard to digest. 

When it comes to vegetables, feel free to choose and vary between the seasons. Roots and cabbages are still abundant and nutrient-dense through winter but as spring comes around, there will be more fresh produce on the market. Asparagus, zucchini and green peas are a wonderful option for spring while bell peppers, eggplants and tomatoes are my late summer favorites. Remember that whatever produce you choose it is good to be in season in order to bring maximum nutritional value to your body.

This is such a quick and delicious family meal that you can prep in advance and serve your guests or friends with style and ease. It will definitely become a favorite and a quick go-to recipe when in a hurry during the day but still up for a lovely, warm and nourishing dinner. It is so nice that we can now spend much less time around the oven and still enjoy a delicious meal at the end of the day.

  • Prep time: 15 min
  • Cook time: 3-4 hrs
  • Serves: 3 

Ingredients:
500 grams or roughly 17 ounces beef tenderloin or other meat type
2 potatoes
3 carrots
3 parsnips
6 garlic cloves
2 tbsp dried herbs (thyme, basil, rosemary, oregano)
1 tbsp each salt & pepper 
4 tbsp olive oil

Recipe:
1. Place meat on a kitchen board and pat dry with a kitchen towel.
2. Sprinkle generously with salt, pepper, dried herbs and 3 minced garlic cloves. Massage from all sides to season evenly and set aside.
3. Rinse all the vegetables and put them at the bottom of the slow cooker. Season with salt and pepper.
4. Place the meat on top (either whole or in chunks) and drizzle with the olive oil. Add ¼ cup of water and cover.
5. Cook for 3-4 hours at 300°F.
6. Slice the meat thinly and serve with the roasted veggies.

Notes: You can use a meat of your own choice. Lamb, pork, veal or chicken are also a great option.

Do you use a slow cooker in your kitchen? What are your favorite slow cooker recipes?



Via : https://boutder.blogspot.com

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