Would you rather be too hot or too cold? I often ask people from around here (i.e. Utah) this question and the answer, like 90% of the time, is too cold. What the what?! It’s crazy to me.
It reminds me of the Mr. Heat Miser song. Have you heard that one? It’s from The Year Without a Santa Claus claymation movie, but my favorite rendition is Big Bad Voodoo Daddy’s. In the song, Mr. Heat Miser sings, “I never want to know a day that’s under 60 degrees.” He says he’d rather have it be 80, 90, or 100 degrees. His brother, Mr. Snow Miser, sings about how he’d rather have it be 30, 20, 10, 5, and let it freeze. I gotta say I’m with Mr. Heat Miser. Maybe it’s the fact that we get SO MUCH snow here or we have the yucky inversion crap in the air in the winter, but I am always sad when the cold weather hits. Oh yeah, and flu season anyone? But there is one thing that turns my winter frown upside-down.
It’s the excuse to use my slow cooker. When the weather cools off, I can dust off my slow cooker and make hearty fix-it-and-forget-it meals that make my house smell divine. And one of my favorite things to slow cook is beef. Succulent, tender, delicious beef drizzled with a rich and tangy sauce makes me forget about summer and want to bundle up, watch the snow fall outside, and remember how comforting and yummy crock pot meals can be.
Like this Slow Cooker Tomato Beef with Roasted Veggie Yellow Rice. The beef is cooked in a sweet tomato sauce and is so deliciously tender and juicy. Believe me, I’ve tried my share of slow cooker beef recipes and this one tops the list. Throw it in the slow cooker and let it sit and simmer to savory, tender, meaty perfection.
The perfect side dish for the beef, of course, is the Roasted Veggie Yellow Rice. I am a HUGE fan of yellow rice and could eat it by the bowlful on a daily basis. I love Zatarain’s yellow rice because it is seasoned with bell peppers, onions, and garlic, so it already has that extra zing of flavor. But I wanted to add some more crunch, so I threw in some roasted sweet corn and more bell peppers. YES, my friends. It was AMAZING. Annnnnd super easy!
Throw the beef in the slow cooker in the morning and 30 minutes before it’s done, give the corn and bell peppers a quick roast while you let the yellow rice simmer. What could be easier? Make it today and find out why this fix-it-and-forget-it meal is one you won’t forget!
- 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
- 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.
- In a medium bowl, combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat.
- Cover and cook on low for 10 to 11 hours or high for 5 to 5½ hours.
- minutes before beef is done, cook yellow rice according to package directions.
- Meanwhile, set oven to broil. In a small bowl, combine corn, bell peppers, olive oil, and kosher salt.
- Sprinkle corn and bell pepper mixture onto a cookie sheet, spreading evenly so you just have one layer.
- Broil until corn kernels just start to brown, tossing once while broiling.Remove from oven and pour into a bowl to prevent further cooking.
- When rice is done, add corn and bell peppers to it and stir well to combine.
- Transfer roast to cutting board, reserving cooking liquid. Cut meat into pieces. Serve with yellow rice mixture and drizzle with cooking liquid.
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I think I definitely side with Mr. Snow Miser. I don’t LOVE cold weather, by any means. But I love eating comfort foods like this while siting by the fire! I love it! And I love this, looks amazing!
Kim (Feed Me, Seymour) recently posted…Wasabi Cream Dip
Thanks, Kim! It’s such a great cold weather meal. Your Wasabi Cream Dip looks amazing by the way! I can’t wait to try it.
Tapioca, I’m intrigued! That beef looks SO mouthwatering. I’m lucky to be in Florida – I’d much rather be hot than cold!
Christina @ Whip This Up recently posted…Italian Sub Chopped Salad
You’re so lucky! I LOOOOOVE Florida and would move there in a heartbeat if I could! But yes, this beef is so juicy and tender and perfect for cold (or even hot) days 😉