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. We suggest beef chuck roast, but brisket or bottom round also work excellently. Add extra veggies to the slow cooker if you like and serve over whole wheat orzo.

  • 2 teaspoons expeller-pressed canola oil
  • 2 1/2 pounds 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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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 carbohydrate (2g 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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