Slow Cooker Beef Roast and Carrot Recipe

• 2-pound boneless beef chuck shoulder roast (No substitutions! This is
the best cut of meat for the slow cooker!)
• 2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and
chipotle seasonings) or 3 tablespoons of your favorite homemade
seasoning mix (I used homemade taco seasoning. Yum!)
• Combine all ingredients in your slow cooker.
• Add lid, and cook on “low” setting for 8-10 hours until beef shreds
easily with a fork.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 8-12 hours, or
until meat easily pulls apart with a fork. Shred meat and serve!