When I have nothing planned for the next day’s meal and it’s 10 pm I turn to an old favorite- Crockpot Beef Chuck Roast.  Best things about it? It takes little prep time and can be made straight from the freezer.  Also it goes on sale every now and then for $3/lb at my local grocery store and I stock up!  I serve it with frozen mixed vegetables which we always have in a pinch.


3 lbs beef chuck roast
1/4 cup tomato sauce
2 tbsp olive oil or bacon grease
2 tsp cinnamon
2 tsp McCormick hickory smoked salt
tsp smoked paprika
tsp cayenne pepper
tsp freshly ground black peppercorns
1/4 cup red wine vinegar

Cook on high 6 hours to 8 hours, so if you fall asleep, no biggie.  I also freeze left over tomato sauce, tomato paste, etc so when I make a recipe like this I pull some out of the freezer.  If you don’t own hickory smoked salt, you can use regular and a dash of Liquid Smoke or Worcestershire.  Smoked paprika is something I also recommend for your spice rack.  It gives meat a much richer flavor.  View more recipes.