What You Need:

1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic

How to Make It:

Mix together the oregano, basil, fennel, pepper, salt and thyme in a small bowl.
Rub the mixture over both chuck roasts rubbing it into the meat with your fingers.
Place the carrots, potatoes and onions into the slow cooker.
Stir in the broth, tapioca, tomato paste and garlic until well blended.
Place the meat over the vegetables.
Cover and cook on high 6 hours or until the meat and vegetables are tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s ok because the extra meat can be used for many other dishes. Place the leftover meat into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, manhattans or any of your favorite beef main course meals. This dish can be cooked on low for 11 hours.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g; Cholesterol 89 mg; Sodium 346 mg