Slow Cooker Tomato Beef with Roasted Veggie Yellow Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish/Slow Cooker
Serves: 8 servings
Ingredients
  • FOR BEEF
  • 2-lb boneless beef chuck roast
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 1 14.5-oz can diced tomatoes, undrained
  • ¼ cup packed brown sugar
  • 2 Tbsp vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp quick-cooking tapioca
  • ½ tsp dry mustard
  • FOR RICE
  • 1 pkg yellow rice (I used Zatarain's 6.9-oz box)
  • 1 cup fresh, frozen, or canned corn kernels
  • ½ red, yellow, or green bell pepper, chopped
  • 1 Tbsp olive oil
  • Kosher salt, to taste
Instructions
  1. Trim fat from meat. In a small bowl, stir together chili powder, cumin, salt, garlic, and pepper. Sprinkle mixture over beef and rub it in with your fingers. Place meat in cooker.
  2. In a medium bowl, combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat.
  3. Cover and cook on low for 10 to 11 hours or high for 5 to 5½ hours.
  4. minutes before beef is done, cook yellow rice according to package directions.
  5. Meanwhile, set oven to broil. In a small bowl, combine corn, bell peppers, olive oil, and kosher salt.
  6. Sprinkle corn and bell pepper mixture onto a cookie sheet, spreading evenly so you just have one layer.
  7. Broil until corn kernels just start to brown, tossing once while broiling.Remove from oven and pour into a bowl to prevent further cooking.
  8. When rice is done, add corn and bell peppers to it and stir well to combine.
  9. Transfer roast to cutting board, reserving cooking liquid. Cut meat into pieces. Serve with yellow rice mixture and drizzle with cooking liquid.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/slow-cooker-tomato-beef-roasted-veggie-yellow-rice/