
Crockpot Beef & Sweet Potato Roast
Ingredients:
2 large sweet potatoes, peeled and diced
2 stalks celery, diced
1 small onion, diced
1 green bell pepper, seeded and diced
3-4 large carrots, peeled and diced
1 cup frozen corn
1 can diced fire-roasted tomatoes
2 lbs Reil Ranch grass-fed beef roast of choice (chuck, arm, etc)
2 tablespoons flour
½ tsp pepper
2 bay leaves
2 cloves garlic, minced
½ tsp paprika
1 tsp Worcestershire sauce
1 tsp parsley
1 cup low sodium broth (beef, chicken, or vegetable)
1 cup water
Directions:
- In a crockpot or slow cooker, add the sweet potatoes, celery, onion, bell pepper, carrots, corn and fire-roasted tomatoes.
- Dice the roast into ½ inch cubes. In a large bowl, toss the meat with the flour and pepper.
- Add the beef to the crockpot. Pour the broth and water over the mixture and add the bay leaves and seasoning. Stir to combine.
- Set to high for 5-6 hours, or low for 6-8 hours, until sweet potatoes are tender and meat is cooked through. Remove bay leaves before serving.
- Enjoy!
Antioxidants are important nutrients for preventing disease, like certain types of cancers. Antioxidants function in the cell membrane and protect against oxidation. Grass-fed beef is higher in antioxidants like Vitamin E compared to conventional beef. Including grass-fed beef into your diet can help you consume more important antioxidants such as Vitamin E. Nourish your body with this comforting fall recipe!