Ingredients
2
1/2- to 3-pound beef boneless chuck roast
1
medium orange
3
large onions, chopped (3 cups)
2
large carrots, chopped (1 1/2 cups)
1
can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/2
cup beef broth
1
teaspoon ground cumin
1/2
teaspoon salt
Preparation
Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
Cover and cook on low heat setting 9 to 10 hours or until beef is tender.
