Slow Cooker Cinnamon Pot Roast

Slow Cooker Cinnamon Pot Roast

Serves 8
The combination of cinnamon sticks and fresh mint give this easy pot roast a wonderfully deep and unexpected flavor. Add extra veggies to the slow cooker if you like and serve over whole wheat orzo. Watch our how-to video.
Ingredients: 
  • 2 teaspoons expeller-pressed canola oil
  • 2 1/2 pound beef chuck roast, trimmed of excess fat
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 onions, roughly chopped
  • 3 cloves garlic, sliced
  • 1 (28-ounce) can diced tomatoes
  • 3 to 4 cinnamon sticks
  • 1/4 cup finely chopped fresh mint or parsley
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Method: 
Heat oil in a large skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes. Transfer beef to a slow cooker. Add onions to the skillet and cook, stirring until browned, about 6 minutes. Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer onion mixture to the slow cooker. Add tomatoes with their juices and nestle in cinnamon sticks. Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.

Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with mint or parsley.
Nutritional Info: 
Per Serving: 530 calories (330 from fat), 37g total fat, 14g saturated fat, 145mg cholesterol, 550mg sodium, 8g carbohydrates, (2 g dietary fiber, 4g sugar), 39g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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