Tuesday, July 26, 2016

Slow Cooker Beef and Veggies

It pains me to waste food. I make sure that precious little gets thrown out in our house. So when I was making coffee this morning and saw the "priced to move" piece of meat I had bought yesterday, I knew I needed to get it cooked today so it would not be lost. I also had a handful of produce that was all still okay, but on the verge of unusable. Enter the slow cooker.

I adore my slow cooker and use it year-round. It doesn't heat up the kitchen, it requires very little clean-up, and I am able to put dinner together in the morning when I'm feeling energetic and have it ready in the evening when I might otherwise think, "let's all just eat a bowl of cereal." Because we definitely have a bowl of cereal for dinner sometimes.

Here's what went into to the crock:

One single-serve Mott's Granny Smith Applesauce
A slab of boneless beef (approx 1lb)
A dousing of herbs de provence
Two yellow onions, peeled and quartered
1/3 of a package of celery, washed and chopped into 1-inch pieces
10 carrots, washed and chopped into 1-inch pieces

I set the slow cooker on low and went about my day. Approximately 5 hours later, I got this text from Chris: "Crockpot smells good!!" And when Pip and I got home from a full day, about 9 hours after the cooking began, we sliced a tomato to go with it, and dinner was served. It was delicious! 

There were some leftovers. If they're not eaten for lunch in the next day or two, I'll prepare some corn on the cob or potatoes to fill out the meal and we'll enjoy them again.


  1. I love this recipe! And I'm with you, I LOVE my Crock Pot. Pinning :-)

  2. I would have never thought to add applesauce!

    1. I do love cooking with butter and I do it plenty, but for me, the apple adds an extra layer of flavor while keeping the meal feeling more light and summery.