Life gets busy, especially during the week. Between work, the gym and all of those little things in between, cooking is probably the last thing on your mind. Am I right?
What if you could come home to a delicious meal (that doesn’t come in a brown takeout bag) without having to use one pot or pan? Two words – slow cooker!
This past week was particularly hectic and I new I would have no motivation to cook a healthy meal when I got home from a late crossfit session, so I planned a little in advance and prepped my meals in the slow cooker before leaving for work each morning. Other than chopping a few vegetables, there was virtually no prep and I came home to a warm, home cooked meal every night.
This pot roast stew was particularly delicious and can easily be made from whatever meat and vegetables you have on hand. Don’t have stew meat lying around? Chicken or pork would be a delicious alternative. Did your carrots go bad? Just chop up some celery instead!
- 1 lb stew meat (diced)
- 1 onion (diced)
- 3 carrots (diced)
- 1 sweet potato (diced)
- 1 14 oz can of diced tomatoes
- 1 1/2 cup chicken stock
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp cumin
- Splash of apple cider vinegar
- Salt and pepper (to taste)
- Add the diced vegetables and stew meat to the slow cooker
- Add basil, oregano, cumin, salt, pepper, apple cider vinegar, chicken stock and can of tomatoes (with liquid)
- Mix well and set on high for 5 hours (or on low for 8 hours)