Crockpot Beef & Sweet Potato Roast
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
- 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.
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!