Ingredients:
2 teaspoons expeller-pressed canola oil
2 1/2 pounds beef chuck roast, trimmed of excess fat
1 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
2 onions, roughly chopped
3 cloves garlic, sliced
1 (28-ounce) can diced tomatoes
3 cinnamon sticks
1/4 cup finely chopped fresh mint or parsely
Method:
Heat oil in a large skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes. Transfer beef to a slow cooker.
Add onions to the skillet and cook, stirring until browned, about 6 minutes. Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer onion mixture to the slow cooker.
Add tomatoes with their juices and nestle in cinnamon sticks. Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.
Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with mint or parsley.
Source: WholeFoodsMarket
2 teaspoons expeller-pressed canola oil
2 1/2 pounds beef chuck roast, trimmed of excess fat
1 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
2 onions, roughly chopped
3 cloves garlic, sliced
1 (28-ounce) can diced tomatoes
3 cinnamon sticks
1/4 cup finely chopped fresh mint or parsely
Method:
Heat oil in a large skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes. Transfer beef to a slow cooker.
Add onions to the skillet and cook, stirring until browned, about 6 minutes. Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer onion mixture to the slow cooker.
Add tomatoes with their juices and nestle in cinnamon sticks. Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.
Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with mint or parsley.
Source: WholeFoodsMarket