Ingredients:
avocado or olive oil
1 (4 - 5 pound) chuck roast
1 large onion, chopped
2 red, yellow or orange bell peppers, chopped
1 1/2 - 2 pounds gold, red or white potatoes, quartered
4 cloves garlic, minced or pressed
1 (8 ounce) can tomato sauce
1 cup barbecue sauce
1 cup water
1 teaspoon salt*
2 teaspoons black pepper*
1/2 teaspoon ground thyme*
1/2 teaspoon crushed red pepper*
1/2 teaspoon celery seed*
1 teaspoon smoked paprika*
1 teaspoon dried parsley*
Method:
Lightly grease the bottom and sides of the slow cooker with oil.
Place the roast in the bottom of the pot. Add the onion, bell peppers, potatoes and garlic to the pot. Top the roast and vegetables with the tomato and barbecue sauces. Add the water to the empty can of tomato sauce and then pour into the empty measuring cup that held the barbecue sauce. Next, pour the water into the pot. (This will mix the last bits of sauce with the water.)
Sprinkle the spices over all and stir to mix into the sauces. Cover and cook on low for 8 to 10 hours or until the meat and potatoes are fully cooked and tender. (The roast may also be cooked for 4 t0 6 on high heat.)
Makes 6 to 8 servings.
*I used a mortar & pestle to blend all of the spices together before I added them to the slow cooker. If you do not have a mortar & pestle, it is fine to just sprinkle them over the sauces.
Notes:
If you have a smaller roast, use half the amount of the other ingredients.
